📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix', is a celebrated Indonesian national treasure that transforms humble vegetables into a protein-packed feast. This vibrant salad features a harmonious medley of blanched greens, crunchy sprouts, and hearty proteins like fried tofu and tempeh, all brought together by a complex, hand-ground peanut dressing. It is a masterclass in contrasting textures—creamy, crunchy, soft, and crisp—delivering a perfect balance of sweet, savory, and spicy notes in every bite.
🥗 Ingredients
The Protein Base
- 200 grams Firm Tofu (pressed and cut into 2cm cubes)
- 200 grams Tempeh (cut into 2cm cubes)
- 3 pieces Large Eggs (hard-boiled and quartered)
- 1/2 cup Vegetable Oil (for shallow frying the tofu and tempeh)
The Vegetable Medley
- 2 medium Potatoes (boiled, peeled, and cubed)
- 2 cups Cabbage (shredded into thick ribbons)
- 150 grams Long Beans or Green Beans (cut into 4cm lengths)
- 1 cup Bean Sprouts (roots trimmed)
- 1 bunch Spinach or Choy Sum (roughly chopped)
- 1 medium Cucumber (sliced into half-moons)
The Signature Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted, skinless)
- 3 cloves Garlic (smashed and fried briefly)
- 2-3 pieces Bird's Eye Chilies (adjusted to your heat preference)
- 3 tablespoons Coconut Sugar or Palm Sugar (grated)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1/2 to 3/4 cup Warm Water (to reach desired consistency)
- 1 teaspoon Sea Salt (to taste)
Garnish & Sides
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Shrimp Crackers (Krupuk) or Melinjo Crackers (essential for texture)
👨🍳 Instructions
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1
Start by preparing the proteins. Heat 1/2 cup of vegetable oil in a pan over medium-high heat. Fry the tofu and tempeh cubes until they are golden brown and crispy on all sides (about 5-7 minutes). Drain on paper towels and season with a pinch of salt while hot.
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2
Boil the eggs for 9 minutes for a firm yolk. Immediately plunge them into an ice bath, then peel and quarter them. Set aside.
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3
Prepare the potatoes by boiling them in salted water until tender (about 12-15 minutes). Peel and cut into bite-sized cubes once cooled.
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4
Bring a large pot of water to a boil. Blanch the vegetables individually to ensure perfect texture: long beans for 2-3 minutes, cabbage for 1 minute, and spinach for 30 seconds. The bean sprouts only need a quick 15-second dunk.
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5
Shock all blanched vegetables in ice water immediately to stop the cooking process and preserve their vibrant colors. Drain thoroughly—excess water will dilute your sauce.
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6
For the sauce: In a food processor (or traditionally a mortar and pestle), grind the roasted peanuts until they form a fine meal. Do not over-process into butter yet.
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7
Add the garlic, chilies, and palm sugar to the peanuts. Process again until well combined.
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8
Transfer the peanut mixture to a small saucepan over low heat. Stir in the tamarind water, kecap manis, and sea salt.
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9
Gradually whisk in the warm water. Continue stirring until the sauce thickens slightly and the oil begins to separate from the peanuts. It should be thick enough to coat the back of a spoon but still pourable.
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10
Taste the sauce. It should be a perfect harmony of salty, sweet, and tangy. Adjust with more lime juice or kecap manis if necessary.
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11
To assemble, arrange a bed of blanched vegetables, fresh cucumber, and potatoes on a large platter or individual plates.
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12
Nestle the fried tofu, tempeh, and boiled eggs among the vegetables.
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13
Generously pour the warm peanut sauce over the entire arrangement, or if serving traditionally, toss everything together in a large bowl until well coated.
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14
Top with a heavy sprinkle of fried shallots and serve immediately with a side of crispy crackers.
💡 Chef's Tips
For the best flavor, use high-quality roasted peanuts rather than peanut butter; the texture is incomparable. Always blanch your vegetables separately as they have different cooking times—this prevents mushy cabbage or raw beans. If the peanut sauce becomes too thick as it cools, simply whisk in a tablespoon of warm water to loosen it up. For a vegan version, omit the eggs and use mushroom-based crackers instead of shrimp crackers. Don't skip the Kecap Manis (Indonesian Sweet Soy Sauce); it provides a unique molasses-like depth that regular soy sauce lacks.
🍽️ Serving Suggestions
Serve with a side of Lontong (compressed rice cakes) to make it a more substantial meal. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the spice. Provide extra lime wedges on the side for those who prefer a brighter, more acidic finish. Serve as a centerpiece dish for a communal 'Rijsttafel' style dinner. A side of Sambal Oelek is perfect for those who want to kick up the heat levels.