📝 About This Recipe
Widely considered the national salad of Indonesia, Gado-gado is a vibrant masterpiece of blanched vegetables, protein-rich tofu and tempeh, and hearty boiled potatoes. The soul of the dish lies in its rich, complex peanut dressing—a perfect harmony of savory, sweet, spicy, and tangy notes. This 'mix-mix' salad offers a spectacular play of textures and colors that captures the bustling energy of Jakarta street food in every bite.
🥗 Ingredients
The Vegetable Base
- 2 cups Cabbage (shredded into thick ribbons)
- 1 large bunch Spinach or Water Spinach (Kangkung) (trimmed and cleaned)
- 150 grams Long Beans or Green Beans (cut into 2-inch lengths)
- 100 grams Bean Sprouts (roots trimmed)
- 1 medium Cucumber (sliced into half-moons, kept fresh/raw)
Protein and Hearty Elements
- 200 grams Firm Tofu (pressed and cubed)
- 200 grams Tempeh (sliced into 1-inch rectangles)
- 2 medium Potatoes (boiled, peeled, and cubed)
- 3 pieces Hard-boiled Eggs (quartered)
Signature Peanut Sauce
- 250 grams Roasted Peanuts (unsalted, skinless)
- 3 cloves Garlic (fried until golden)
- 2-4 pieces Bird's Eye Chilies (adjusted to heat preference)
- 3 tablespoons Palm Sugar (Gula Jawa) (shaved or finely chopped)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1/2 cup Coconut Milk (for extra creaminess)
- 1 teaspoon Salt (to taste)
- 1 piece Lime (juiced)
Garnish and Accompaniments
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 bag Krupuk (Prawn Crackers) or Emping (essential for texture)
👨🍳 Instructions
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1
Boil the potatoes in salted water until tender (about 15-20 minutes). Drain, peel while warm, and cut into bite-sized cubes. Set aside.
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2
Prepare a large pot of boiling water and a bowl of ice water. Blanch each vegetable separately: long beans for 2 minutes, cabbage for 1 minute, and spinach for 30 seconds. Shock them immediately in ice water to retain their vibrant color and snap.
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3
Blanch the bean sprouts for just 15 seconds in the same water, then drain. Ensure all blanched vegetables are patted dry to prevent the sauce from becoming watery.
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4
Season the tofu and tempeh with a pinch of salt and coriander powder (optional). Shallow fry in a pan with a little oil until golden brown and crispy on all sides. Drain on paper towels.
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5
To make the sauce: Grind the roasted peanuts in a food processor or traditional stone mortar (cobek) until they reach a fine, sandy consistency. Some texture is okay if you prefer a rustic sauce.
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6
Add the fried garlic, chilies, and palm sugar to the processor or mortar. Pulse or grind until a thick paste forms.
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7
Transfer the peanut paste to a small saucepan. Add the coconut milk, tamarind water, and salt. Simmer over low heat, stirring constantly, until the sauce thickens and the oil starts to separate slightly (about 5-8 minutes).
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8
Remove the sauce from heat and stir in the lime juice. Taste and adjust: it should be a perfect balance of sweet, salty, and sour. If too thick, thin with a splash of warm water.
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9
To assemble, arrange a bed of blanched vegetables, raw cucumber, and potatoes on a large platter or individual plates.
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10
Tuck the fried tofu, tempeh, and hard-boiled egg quarters between the vegetables.
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11
Generously pour the warm peanut sauce over the salad, or serve it on the side for guests to drizzle themselves.
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12
Top with a heavy sprinkle of fried shallots and serve immediately with a side of krupuk or emping crackers for that essential crunch.
💡 Chef's Tips
For the best flavor, use high-quality palm sugar (Gula Jawa) rather than brown sugar; it has a deep, molasses-like undertone. Always blanch your vegetables separately as they have different cooking times; overcooked vegetables will ruin the texture. If you are short on time, you can use high-quality natural peanut butter as a base, but add fried garlic and chilies for authenticity. Make sure the vegetables are thoroughly dried after blanching so the peanut sauce clings to them perfectly. For a vegan version, simply omit the hard-boiled eggs and ensure your crackers are plant-based (like emping melinjo).
🍽️ Serving Suggestions
Serve with a side of Lontong (compressed rice cakes) to make it a more filling meal. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the richness of the peanut sauce. Include a side of Sambal Terasi for those who want an extra spicy kick. Serve on a traditional banana leaf-lined platter for an authentic Indonesian presentation. Great as a light lunch or as a side dish to Ayam Goreng (Indonesian fried chicken).