Celebrate AAPI Heritage month with us!

Hi GO dash dot fam! Yudhisty here. I am the Head of Design at GO dash dot. I was born and raised in Jakarta. I'm constantly turning to my heritage for inspiration and proud that many of our designs at GO dash dot are influenced by my beautiful home country. 

I moved to New York over 20 years ago, but still miss home and love making traditional Indonesian recipes that my mother and grandmother used to make. 

To celebrate AAPI heritage month, I am sharing one of my favorite (easy!) Indonesian dishes called Gado Gado. If you make it, tag us @godashdot so we can celebrate together! 

OK real talk - I'm not a chef so I have simplified the recipe a tiny bit, but it still captures all of the incredible flavors and meets my cravings. The key is a good peanut sauce and fried shallots. 

Ingredients:

• Assorted veggies (I tend to toss whatever vegetables I find in the fridge, from carrots, broccoli, green beans, spinach to kale and cucumber).
• 3-4 tablespoons of Peanut butter (smooth or crunchy, your choice)
• 2-3 teaspoons Sweet soy sauce (if you can’t find the Indonesian version, you can make it by mixing a light soy sauce with brown sugar)
• 2-3 Kaffir lime leaf (optional)
• Crushed chili flakes (optional)
• Salt to taste
• Water to dilute the peanut butter
• Fried shallots

Preparation:

1. Steam or blanche the veggies until cooked (except if you use cucumber- serve that uncooked!)
2. Reduce the peanut butter in a sauce pan with low heat until the consistency you desire. I prefer the dressing to be slightly thick and not too watery. 
3. Add sweet soy sauce, Kaffir lime leaves, salt to taste. For extra kick, add crushed chili flakes.
4. Assemble all veggies in a platter,  drizzle the peanut sauce dressing on top, combine and mix all together. 
5. Garnish with fried shallots

The traditional version of Gado Gado would consist of boiled potatoes, long beans, carrots, bean sprouts,  cucumber, fried tofu, fried tempeh, boiled eggs and prawn crackers.