"When people mention Gado-gado, they mean Gado-Gado from Jakarta. I am a big fan of this dish, for I am a native Jakartanese.
There several big flaws of the receipe here.
1. The real gado-gado sauce does not involve cooking at all.
2. Carrots and cauliflower have never been used in an authentic gado-gado.
3. Not coconut milk at all. This receipe is a mixed up between Jakaratanese Gado-Gado and Padangnese Gado-gado. In a real Padang Gado-gado, lime juice is not used at all. But Jakarata Gado-gado, one MUST use certain kind of lime, we called Limo lime, without this lime the aroma of the dish will not be right.
4. There is no gado (whatever style) that use curry paste.
The receipe here is basically modified to adept to typical ingredient available in the western society.
A real gado-gado needs : taufu, tempe, kangkung (certain kind of tropical vegetable), string been, boiled potatoes and egg, cabagges, been sprout, boiled young jack fruit. and NO coconut milk.
Hope this helps."http://chinesefood.about.com/od/soupandsaladrecipes/r/gadogadosalad.htm
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