Javanese-style Goma-ae

Ingredients

In this Javanese adaptation of Goma-ae, we incorporate Javanese spices and flavors to give the dish a unique twist. The peanut sauce is infused with ingredients like galangal, turmeric, and tamarind, which are commonly used in Javanese cuisine. These additions add a subtle warmth and tanginess to the dish, enhancing the overall flavor profile and giving it a distinct Javanese touch. We alse have the original recipe for Goma-ae, so you can check it out.

• 200g (7 oz) spinach, blanched 200g (7 oz) spinach, blanched
• 200g (7 oz) bean sprouts, blanched 200g (7 oz) bean sprouts, blanched
• 100g (3.5 oz) roasted peanuts, finely ground 100g (3.5 oz) roasted peanuts, finely ground
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon galangal, grated 1 teaspoon galangal, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fried shallots, for garnish 1 tablespoon fried shallots, for garnish
• 1 tablespoon toasted sesame seeds, for garnish 1 tablespoon toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 14g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the ground peanuts, sweet soy sauce, tamarind paste, grated galangal, turmeric powder, minced garlic, and chopped red chili. Mix well to form a smooth paste.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the peanut sauce mixture and cook for 2-3 minutes, stirring continuously until fragrant.
3. 3.
   Add the blanched spinach and bean sprouts to the pan. Toss gently to coat the vegetables with the peanut sauce. Cook for an additional 2 minutes, allowing the flavors to meld together.
4. 4.
   Transfer the Javanese-style Goma-ae to a serving dish. Garnish with fried shallots and toasted sesame seeds.
5. 5.
   Serve the salad warm or at room temperature as a delightful side dish or appetizer.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted peanuts for a rich and nutty flavor in the dish.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount of powder compared to fresh galangal.

Tips & Tricks

• For a spicier version, add more chopped red chili or a dash of chili powder.
• Adjust the sweetness by adding more or less sweet soy sauce according to your taste preference.
• To save time, you can blanch the spinach and bean sprouts in advance and store them in the refrigerator until ready to use.
• Experiment with different vegetables such as blanched broccoli or steamed green beans to add variety to the dish.
• For an extra crunch, sprinkle some crushed roasted peanuts on top before serving.

Serving advice

Javanese-style Goma-ae is best served as a side dish or appetizer. It pairs well with steamed rice or as a refreshing accompaniment to grilled meats or seafood. Serve it at room temperature or slightly warm to fully enjoy the flavors.

Presentation advice

Present the Javanese-style Goma-ae in a shallow serving dish, allowing the vibrant colors of the blanched spinach and bean sprouts to shine through. Garnish with fried shallots and toasted sesame seeds for an added visual appeal. Serve with a sprinkle of crushed roasted peanuts on top for an extra touch of texture.