My IFP entry today is Tipat Cantok / Gado-Gado Ketupat Bali / Balinese Gado-Gado with Rice Cake. When we and many Indonesians hear the phrase “Gado-Gado”, many of us will be straightly directed to think of “Gado-Gado Jakarta”. Yes, Gado-Gado Jakarta is the most popular type of Gado-Gado in Indonesia. I only know a few types of Gado-Gado: Gado-Gado Jakarta, Gado-Gado Surabaya, and this one; Gado-Gado Ketupat Bali. Gado-Gado is basically vegetable salad with peanut sauce. Is there a type of Gado-Gado without peanut sauce? If you have information about it, just let me know :). I made this Balinese Gado-Gado from a recipe book of Balinese Food by Linda Carolina Brotodjojo. Yup, the same book of this Balinese Pisang Rai recipe. I really love when I’m home, I can try many recipes. Today’s post was even made further before I made that Pisang Rai recipe when I was home. LOL, not a quite satisfactory angle I took for this pict, and the food styling is little bit messy hehe. Something special about the pict is that blue fabric as the background. My mother bought it in Bali in 1970s when she was still a university student (far away before I was delivered to this world LOL). I remember when I was a kinder I wore it to perform a Balinese dance in a national art and cultural performance night for celebrating Indonesia’s Independence Day :)) *ah, so funny to remember that :D. The fabric’s condition is still good until now; it has a lot of beautiful memories to us that we treasure it ^^.
As its name, Gado-Gado ketupat, it uses ketupat as one of the main ingredients. Ketupat (Javanese call it “Kupat”) is a stamped rice cake wrapped in young coconut leaves. The recipe in the book calls for bean sprouts as one of the veggies, but I just omitted it as we didn’t have bean sprouts at that time ;p. The recipe also gives practical idea to use peanut butter to make the sauce. It’s energy saving that we don’t need to pan-roast the peanut and grind it, right? *lazy heheheeh.
Tipat Cantok / Gado-Gado Ketupat Bali
2 ketupat (rice cake), diced or cut as you desire
200 g bean curd/tofu, diced and fried (or you can fry first then dice it)
200 g long green beans, cut 3-4cm in length (blanched or boiled for about 3 minutes)
200 g bean sprouts, blanched
2 cucumbers, sliced or diced
Crispy fried shallot to sprinkle
Kerupuk/Crackers (I had shrimp crackers) or Emping (A variant of Kerupuk made of Melinjo aka Gnetum gnemon)
200 g peanut butter
10 red bird eye chilies
6 cloves garlic
2 cm kencur (kaempferia galangal)
2 teaspoons petis udang (shrimp paste)
2 tablespoons carved Javanese palm sugar
1 lime for the zest
2 tablespoons kecap manis (Indonesian sweet soy sauce)
Salt to taste
Some cooked water
1. Peanut Sauce: Grind to paste bird eye chilies, garlic, and kencur. Sautee the paste until fragrant. Add in peanut butter, carved palm sugar, petis udang (shrimp paste), kecap manis, salt, and some cooked water. Stir well until you get thick sauce consistency, add suitable drizzles of lime zest.
2. In a big mix bowl, mix well the diced rice cake and veggies with the peanut sauce. Transfer on plates. Sprinkle it with crispy fried shallot and don’t forget to enjoy your Gado-Gado Ketupat with crackers :)).