📝 About This Recipe
Gado-Gado, literally meaning 'mix-mix', is Indonesia’s beloved national salad—a vibrant medley of blanched vegetables, protein-rich tofu and tempeh, and hearty boiled potatoes. The soul of the dish lies in its luxurious, creamy peanut sauce that perfectly balances sweet, savory, spicy, and tangy notes. This Halal-friendly recipe brings the bustling street food energy of Jakarta right to your kitchen, offering a nutritious and deeply satisfying feast.
🥗 Ingredients
The Salad Base
- 2 cups Cabbage (shredded into 1-inch pieces)
- 1 cup Long beans (cut into 2-inch lengths)
- 1 bunch Spinach or Water Spinach (trimmed)
- 1 cup Bean sprouts (roots trimmed)
- 2 medium Potatoes (boiled, peeled, and cubed)
- 1/2 large Cucumber (sliced into half-moons)
Protein & Textures
- 200 grams Firm Tofu (fried and cubed)
- 200 grams Tempeh (fried and sliced into strips)
- 2-3 pieces Hard-boiled eggs (quartered)
The Signature Peanut Sauce
- 1.5 cups Fried Peanuts (skinless, or use natural peanut butter)
- 2-3 pieces Red Chilies (seeded for less heat)
- 2 cloves Garlic (sautéed briefly)
- 3 tablespoons Palm Sugar (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1 piece Bird's Eye Chili (optional, for extra spice)
- 1 teaspoon Salt (to taste)
- 1/2 cup Coconut Milk (for extra richness)
- 1/2 cup Warm Water (to adjust consistency)
For Garnish
- 2 tablespoons Fried Shallots (for crunch)
- 1 handful Krupuk (Prawn or Garlic Crackers) (Halal-certified)
👨🍳 Instructions
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1
Prepare the potatoes by boiling them in salted water until tender (about 15 minutes). Drain, let cool, peel, and cut into bite-sized cubes.
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2
Lightly fry the tofu and tempeh in a shallow pan with a little oil until golden brown and crispy on the outside. Set aside on paper towels to drain.
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3
Bring a large pot of water to a boil. Prepare an ice bath nearby to shock the vegetables and keep them vibrant.
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4
Blanch the vegetables individually: Cabbage for 1 minute, long beans for 2 minutes, and spinach for 30 seconds. Quickly plunge each into the ice bath.
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5
Briefly blanch the bean sprouts for 10 seconds just to take the raw edge off, then drain immediately.
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6
For the sauce: If using whole peanuts, grind them in a food processor or mortar and pestle until they form a coarse or smooth paste depending on your preference.
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7
In a blender or mortar, grind the garlic and chilies into a fine paste.
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8
Transfer the chili-garlic paste to a small saucepan with a touch of oil and sauté for 1-2 minutes until fragrant.
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9
Add the ground peanuts, shaved palm sugar, tamarind water, and salt to the saucepan. Stir well over low heat.
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10
Gradually pour in the coconut milk and warm water, stirring constantly until the sauce reaches a thick, pourable consistency that coats the back of a spoon.
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11
Taste the sauce; it should be a perfect harmony of sweet, salty, and tangy. Adjust with more palm sugar or salt if needed.
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12
To assemble, arrange a bed of blanched vegetables, cucumber, potatoes, tofu, and tempeh on a large platter or individual plates.
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13
Generously pour the warm peanut sauce over the vegetables or serve it in a bowl on the side for dipping.
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14
Top with quartered hard-boiled eggs and a heavy sprinkle of fried shallots.
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15
Serve immediately while the sauce is warm, with a side of crispy crackers for the essential crunch.
💡 Chef's Tips
Always blanch vegetables separately as they have different cooking times; this ensures nothing gets mushy. For the most authentic flavor, use Indonesian 'Gula Jawa' (dark palm sugar) rather than brown sugar. If the peanut sauce becomes too thick as it cools, simply whisk in a tablespoon of warm water to loosen it up. If you are short on time, a high-quality natural peanut butter can be used as a base for the sauce instead of grinding fried peanuts. Don't skip the fried shallots—they provide a savory depth that defines the dish's aroma.
🍽️ Serving Suggestions
Serve with a side of Lontong (compressed rice cakes) to make it a more filling main course. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the spice. Include a side of Sambal Terasi (shrimp paste chili) for those who want an extra kick of heat. Offer extra crackers (Emping or Krupuk) in a separate bowl to keep them from getting soggy from the sauce.