Gastronomixs

Gado gado steamed buns

These lotus bread rolls, also known as steamed buns, have become extremely popular thanks to David Chang of Momofuku. You can make them yourself, but excellent steamed buns can also be purchased very cheaply. They are at their tastiest filled with warm meat and with crunchy cold garnishes. Here we have put together a variant of the classic Indonesian gado gado. The combination of hot and cold, and the contrasting structures and flavours, make this an irresistible snack or lunch. Other variants that you could consider are:
- An artichoke spread with roast veal and a salad with radishes.
- A spread of quark and salted lemon, smoked salmon, and deep-fried capers.
- A spread of hummus with smoked chicken and sweet-and-sour cucumber.

Gado gado steamed buns

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Ingredients

10

 

lotus bread rolls (frozen or made yourself)

8

cloves

garlic, peeled

2

tbsp

lemongrass (only the core, finely chopped)

50

g

sambal (Indonesian chilli paste)

50

g

galangal, chopped

250

g

shallots, finely diced

100

ml

peanut oil

10

g

salt

180

g

palm sugar

1

tbsp

ground paprika

2

tbsp

tamarind paste

500

g

unroasted peanuts

800

ml

water

400

ml

coconut milk

 

 

deep-fried onions

 

 

pulled chicken

 

 

chips (potato)

 

 

mango

 

 

bean sprouts

 

 

sriracha

 

 

borage cress

2

 

cucumbers

6

g

red chilli pepper, finely chopped

10

g

tamarind paste

75

g

water

45

g

fish sauce

24

g

sugar

Preparation method for lotus bread rolls
  • Steam the rolls just before serving in the steamer.
Preparation method for the gado gado sauce
  • Mix the garlic, the chopped inner core of a stalk of lemongrass, the sambal, the galangal, the shallots and a swig of oil into a paste in a blender.
  • Heat the peanut oil in a wok and gently fry the paste for 10 to 15 minutes to fully release all the flavours.
  • Add the salt, palm sugar, paprika and tamarind paste and continue to fry gently for another 5 minutes.
  • Dry-roast the peanuts in the oven for 15 minutes at 150°C. Make sure they are golden brown.
  • Grind the peanuts in a blender.
  • Add the peanuts to the water and bring to the boil. Allow to thicken slightly in 15 minutes. Most of the water will now have evaporated.
  • Add the mixture to the paste. Blend in the coconut milk.
  • Heat thoroughly and season to taste.
Preparation method for sweet-and-sour cucumber
  • Rinse the cucumber and remove the seeds. Cut into 8cm long strips.
  • Mix the remaining ingredients together and marinate the cucumber strips in the mixture.
Finishing & presentation
  • Fill the rolls.

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