Description
The Gado‑gado sauce is a heated peanut‑coconut emulsion that is acidified and then cooled before being mixed with fresh vegetables and proteins.
Technical
Heating the peanut butter to 70–80 °C dissolves sugar and allows the oil phase to disperse into the aqueous coconut milk, forming a stable emulsion. Acidification with tamarind lowers the pH to ~4.5, which stabilizes the droplets and enhances flavor. The final mixture is cooled to room temperature to preserve the emulsion before combining with crisp vegetables and proteins.
Science
Primary Reaction
Oil‑water emulsification of peanut butter and coconut milk via heat and acidification
Sensory Profile
Aroma ()
nuttysweettangyspicycreamyearthytoastedherbalfruitysavory