Gado gado

Gado-gado is considered an original Javanese dish, traditional for both the western and eastern parts of the island. It has many local variations due to the greater or lesser availability of certain ingredients in different regions ^{[1] [2]} . In the second half of the 20th century, gado-gado spread to other parts of Indonesia , where it is still most often perceived as Javanese or Jakarta food, and, to a lesser extent, in neighboring countries - Malaysia , Singapore , as well as in the Netherlands , the former metropolis of Indonesia, where is one of the most popular dishes of ethnic Indonesian restaurants ^{[3] [4]} .

Gado-gado is actually an analogue of European salad - its ingredients can be equally varied. The unifying element for all variations of the dish is peanut sauce, with which it is abundantly seasoned. In addition, gado-gado is characterized by a vegetable base. The most common vegetable additives are boiled eggs , tofu , tempeh and krupuk . Gado-gado with the addition of fish or meat are quite rare exceptions ^{[5] [6] [7]} .

Vegetable products such as potatoes , sweet potatoes , cassava , corn , zucchini , eggplant , beans , are used in boiled gado-gado. Carrots , various types of cabbage , spinach , onions , young sprouts of soy and bamboo can be used both boiled and raw. Tomatoes , cucumbers , lettuce and various greens are usually cut raw. Tofu and tempeh are used both in natural and in fried form. All products are cut, as a rule, rather large - much larger than in European salad ^{[1] [6] [7] [8]} .

Peanut sauce, which is seasoned with gado-gado, has several variations, but its basis is invariably crushed peanuts roasted in peanut butter . When frying, soy sauce or coconut milk , lime or lemon juice , often coconut sugar , garlic , red pepper and other spices , sometimes chopped onions, are added to the peanut mass. Ready-made sauce is a fairly thick liquid with various shades of brown. Traditionally, peanut sauce is prepared immediately before its use, however, at present, both at home and in catering establishments, gado-gado is often seasoned with a pouring prepared for the future or with a ready-made sauce for industrial production ^{[1] [6] [8]} .

Already mixed and filled with gado-gado sauce, it is very often sprinkled with various kinds of krupuka, in particular, , prepared with the addition of ground or crushed peanuts, or , prepared from the ground fried melingjo fruits, as well as fried onion shavings ^{[1] [6] [8]} .

“Salad” composition and dressing with peanut sauce make relatives of gado-gado with another popular dish of Indonesian cuisine - ketoprak . However, the difference between them is quite significant: if vegetables are the main source of gado-gado, then they are added to ketoprak only in small quantities, and then not always. The main ingredients of ketoprak are rice noodles, tofu and soybean seedlings: the first is never used in gado-gado, and the second two are only in some varieties of this dish ^{[9] [10]} .

Gado-gado usually serves as an independent dish. Sometimes, along with it, fish, pieces of chicken or meat are served on a plate - in this case, it actually turns into a side dish . This dish is very popular, first of all, due to its cheapness. It is usually present in the menu of Indonesian restaurants and taverns specializing in national cuisine, and is also often sold with carts by street delivery men ^{[5] [8]} .

Due to the heterogeneity of the components of the dish, the word “gado-gado” has acquired a stable figurative meaning in the Indonesian language : all sorts of things, a hash, and allsorts - just like the word “ vinaigrette ” has acquired a similar meaning in Russian ^{[11] [12] [13]} . This heading is often entitled “Sundries” newspaper headings. "Musical gado-gado" is called a potpourri . The “gado-gado language” is often called the Indonesian language, abundantly saturated with borrowings from one or several local languages ​​of the country - a common phenomenon for many multi-ethnic regions of Indonesia ^{[14] [15]} .

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  Gado-gado of cucumbers, green beans, lettuce and eggs, sprinkled with krupuk

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  Gado-gado sprinkled with hazelnuts - emping

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  Variant of gado-gado adopted by Minangkabau

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  Gado-gado with not yet mixed ingredients

• Heinz von Holzen, Lother Arsana. Authentic Recipes from Indonesia. - Singapore: Turtle Publishing, 2013 .-- 113 p. - ISBN 978-0794-603-205 .
• Badiatul Muclisin Asti, Laela Nurisysyafa'ah. Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. - Yogyakarta: MedPress, 2009 .-- 344 p. - ISBN 979-788-072-9 .
• Charmaine Solomon. The Complete Asian Cookbook. - North Clarendon: Tuttle Publishing, 1992 .-- 517 p. - ISBN 0-8048-3757-0 .
• R. N. Korigodsky, O. N. Kondrashkin, B. I. Zinoviev, V. N. Loschagin. Large Indonesian-Russian dictionary. - M. , 1990 .-- T. 1.