Gado-Gado Indonesian dish

Sixteen Indonesian students will be joining the Global Youth Village this summer as part of the Indonesian-U.S. Youth Leadership Exchange (IULX). Guess what we will be serving for dinner one evening during Session A?  GADO-GADO!

Mmmm…delicious

Try this outstanding vegetarian Indonesian dish made with authentic spices, eggs and vegetables. Our Indonesian youth who were here for summer camp at the Global Youth Village in previous years loved sharing their customs and traditions with other participants.  Making gado gado is the perfect way to promote intercultural communication and religious tolerance through delicious food and shared traditions.

Indonesia has the largest Muslim population of any country in the world, and GYV promotes peace and reconciliation among the world’s diverse religions.  To learn more about the leadership training and intercultural summer experiences at the Global Youth Village, check out our summer programs page for 2011.

Ingredients:

Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts

Fresh Vegetables

Lettuce
Tomato, wedged
Cucumber, sliced

Other Complements

Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Brown rice crackers

Gado-gado sauce

10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi substitute (dried miso paste or dry vegetarian soup stock)
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water

Sambal

20 chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired

METHOD:

Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Serving

Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed brown rice crackers and emping nuts crackers. Put sambal on the side as people have different preferences when it comes to spiciness. You can omit the sambal if you don’t like the spicy sauce.

Tips

- If the sauce is too thick, add a small amount of water.
- Always try the sauce before you remove it from the heat so you can add salt or coconut sugar to match your taste buds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.

Alumni Weekend Schedule

Participants camping out in 1989

Alumni weekend starts on Friday, July 8th and ends on Sunday, July 10th. Here is the schedule for the weekend:

Friday, July 8th

6:30 Picnic Dinner

7:45 Evening Program-Middle East Cultural Presentation

Saturday, July 9th

8:30 Breakfast -Dining Hall

9:30-12:00

Workshop Observation

Growing and Eating Locally (Presentation by Master Gardener Tom Taylor)

Discussion on Legacy’s Current Projects

12:30 Lunch-Dining Hall

2-5

Arts Electives with Charles Williams & Other Music, Theater  Electives

Alumni Sharing Session with Participants

6:30 Dinner-Dining Hall

7:45 Cultural Presentation

Sunday, July 10th

8:30 Breakfast-Dining Hall

9:30-11:30

Catch up with Legacy Staff

Pool and Art Studio Open

Departure before or after lunch at 12:30

Schedule may be subject to change.

Accommodations & Dining

-Spaces for alumni staying on campus are limited

-Camping out is a possibility

-There are 2 hotels nearby (approximately 12 miles away)

Days Inn
921 Blue Ridge Avenue
Bedford, VA 24523
540- 586-8286

Super 8
842 Sword Beach Lane
Bedford, VA 24523
540-587-0100

and numerous bed and breakfasts listed here: http://www.visitbedford.com/acc_bandb.shtml.

-A fee of $35 will be charged for food for over night guests and $15 for day guests (please check in and pay at the main office upon arrival; only checks and cash accepted)

Please RSVP by June 15th by e-mailing us at gyv@legacyintl.org, calling us at 540-871-0882, or going to our Facebook page.

Hope to see you this summer!

Settling in at Swarthmore

Name: Daniel Baggarly

Nationality: American

GYV Staff/ Participant during: 2006-2009

Education: rising sophomore at Swarthmore College

Occupation: food vendor

Most Interesting Country Visited: USA (only one I’ve been to so far)

Favorite GYV Memory: There were enough of them to keep me coming back for four years… As I’ve never left America, going to camp is the closest I’ve been to traveling the word. What kept bringing me back was the wide range of interesting people GYV managed to pull in year after year and the resulting exposure to perspectives I otherwise might never have considered. The memories that stand out most distinctly in my mind are the two Iraqi-American sessions I attended. They brought the war much closer to home for me, and helped me understand the lives of those who actually lived in the country that mine had invaded to a much deeper extent than I could ever gain from TV, newspapers, or the Internet. Personal stories are much more powerful.

Volunteer/Civic Engagement since Global Youth Village: My parents run a homeless shelter in Norfolk, Virginia. Helping out there has always been a major part of my life. We constantly have many guests staying with us, serve breakfast on the streets three mornings a week, and regularly deliver food to the poor. This background certainly helped the long-held attraction I’ve had for GYV, which in turn helped me further appreciate my parents’ work.

Biography: I’ve lived my entire life in Norfolk, the first ten years in the aforementioned shelter (called the Norfolk Catholic Worker,) the next ten three blocks away. My family is still goes to the shelter everyday, and we even have guests stay at our new home from time to time. Along with working for the poor, my parents are life-long peace activists. My dad has been to jail a number of times for protesting war and militarism. He is currently incarcerated for trespassing on the Y-12 National Security Complex in Oak Ridge, Tennessee, which houses an arsenal of nuclear weapons. As for myself, I went to public school for 12 years and spent a great deal of my free time both writing music and performing with a rock band I helped start at age 13.  Music has been a significant part of my life since childhood, when I first learned to play piano and discovered The Beatles. I recently finished my freshman year of college at Swarthmore where I am studying political science and playing rugby.