Backcountry Gado-gado and Cowboy Bread

History

Gado-gado is a traditional main dish in Indonesian cuisine, often a vegetable salad served with peanut sauce dressing. It is widely served at hawker carts, warung stalls, and in a variety of restaurants worldwide. As it gained popularity, more mix flavors of gado-gado are created and enjoyed. This guide will show you one way to create a special kind of gado-gado delight, Backcountry Gado-gado.

Backcountry Gado-gado is a special dish consisting of peanut butter sauce spread over sunflower seeds, raisins, and spaghetti noodle. It is made to tease your taste buds with its delicate taste. Originally, this recipe came from Asia, but earned its additional name of "backcountry" from being cooked up only in the mountains in the western part of the United States—today, it is a treat served in homes all around the world.

Cowboy bread is a traditional cinnamon bread that can be added to any meal as a side or appetizer. It is most commonly found in the mid-western and western United States--it became popular with the cowboys in the 18th century as they drove cattle from Texas to Kansas and Missouri to be sold at market. Hence, its western name!

Step 1 Utensils Needed

Backcountry Gado-gado:

- cutting board
- sharp knife
- spoons
- solid spatula
- rubber spatula
- 1-cup measuring cup
- 1-tablespoon measuring spoon
- sauté pan
- large bowl
- tall cooking pot (approx. 4 quarts)


Cowboy Bread:

- 9”x13” baking pan
- medium to large mixing bowl
- 1-cup measuring cup
- 1-teaspoon measuring spoon
- fork

If making icing:

- medium mixing bowl
- fork
- rubber spatula