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Salads

Gado-Gado (Vegetable Salad with Peanut Sauce)

★ ★ ★ ★ ★ (0)
25 min
Prep
15 min
Cook

Ingredients

  • 150 g green beans, blanched
  • 150 g bean sprouts, blanched
  • 1 potato, boiled and sliced
  • 1/2 cucumber, sliced
  • 100 g tofu, fried and cubed
  • 100 g tempeh, fried and cubed
  • 2 eggs, hard-boiled
  • 150 g roasted peanuts
  • 2 cloves garlic
  • 2 bird's eye chilies
  • 2 tbsp kecap manis
  • 1 tbsp tamarind water
  • Prawn crackers, to serve

Method

  1. Blend roasted peanuts, garlic, and chilies with a little water into a thick, smooth paste.
  2. Stir in kecap manis and tamarind water, adjusting consistency with warm water until pourable but still rich.
  3. Arrange the blanched vegetables, potato, cucumber, tofu, tempeh, and halved eggs on a plate.
  4. Generously spoon the peanut sauce over the top.
  5. Serve with prawn crackers on the side.

Introduction: Gado-gado, meaning 'mix-mix', is one of Indonesia's most iconic dishes: a colorful arrangement of blanched and raw vegetables, tofu, tempeh, and boiled egg, all bound together with a rich peanut sauce.

Cultural Background: Gado-gado, meaning 'mix-mix', is one of Indonesia's most iconic dishes: a colorful arrangement of blanched and raw vegetables, tofu, tempeh, and boiled egg, all bound together with a rich peanut sauce. Found nationwide, it exemplifies how humble ingredients combine into a deeply satisfying whole.

Tips: Toast raw peanuts yourself for the freshest, most fragrant sauce if pre-roasted peanuts aren't available. Blanch vegetables just until tender-crisp to keep their color and texture.

Variations: Add shredded cabbage or spinach for extra freshness. For a spicier sauce, increase the number of bird's eye chilies.

Storage: Store peanut sauce separately in the fridge for up to 5 days; keep vegetables fresh for up to 2 days.

Reheating: Gently warm the peanut sauce before serving; vegetables are typically served at room temperature.

FAQs:

Q: Is gado-gado served hot or cold?

A: It is typically served at room temperature, with vegetables lightly blanched rather than raw or piping hot.

Q: Can gado-gado be made vegan?

A: Yes, simply omit the egg for a fully vegan version; the dish remains satisfying with tofu and tempeh.

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