📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix', is a beloved Indonesian street food staple that elevates the humble salad into a nutritional powerhouse. This vibrant dish features a medley of blanched vegetables, crispy fried tofu, and creamy tempeh, all brought together by a complex, hand-ground peanut dressing that balances sweet, savory, spicy, and tangy notes. It is a masterclass in texture and flavor, offering a cooling yet deeply satisfying meal that captures the soul of Javanese home cooking.
🥗 Ingredients
The Salad Base
- 2 cups Cabbage (shredded into thick ribbons)
- 1 cup Long Beans (cut into 2-inch lengths)
- 1.5 cups Bean Sprouts (roots trimmed)
- 1 bunch Spinach or Water Spinach (roughly chopped)
- 1 medium Cucumber (sliced into half-moons)
- 2 medium Potatoes (boiled, peeled, and cubed)
Proteins
- 3 pieces Hard-boiled Eggs (peeled and quartered)
- 200 grams Firm Tofu (cubed and pan-fried until golden)
- 200 grams Tempeh (sliced into batons and fried)
Signature Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted, skins removed)
- 2 cloves Garlic (sautéed briefly)
- 2-3 pieces Bird's Eye Chilies (adjusted to heat preference)
- 2 tablespoons Palm Sugar (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1 tablespoon Sweet Soy Sauce (Kecap Manis)
- 1/2 teaspoon Shrimp Paste (Terasi) (toasted; omit for vegan version)
- 1/2 cup Warm Water (to adjust consistency)
Garnish
- 2 tablespoons Fried Shallots (for crunch)
- 1 handful Krupuk (Shrimp Crackers) or Emping (per serving)
👨🍳 Instructions
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1
Begin by boiling the potatoes in salted water until tender, about 12-15 minutes. Drain, peel, and cube them once cooled.
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2
In the same pot of boiling water, blanch the vegetables separately: the long beans for 3 minutes, the cabbage for 2 minutes, and the spinach for 1 minute. They should be tender but still retain a vibrant color and slight snap.
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3
Briefly dunk the bean sprouts in the boiling water for 30 seconds, then immediately transfer all blanched vegetables into an ice bath to stop the cooking process. Drain thoroughly.
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4
Heat a small amount of oil in a pan and fry the tofu cubes and tempeh slices until they are golden brown and crispy on the outside. Season lightly with salt.
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5
To make the sauce, use a food processor or a traditional mortar and pestle to grind the roasted peanuts until they form a coarse paste.
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6
Add the garlic, chilies, and toasted shrimp paste to the peanuts and grind until well incorporated.
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7
Stir in the shaved palm sugar, kecap manis, and the strained tamarind juice. Mix thoroughly.
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8
Slowly whisk in the warm water one tablespoon at a time until the sauce reaches a thick, pourable consistency similar to heavy cream.
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9
Taste the sauce; it should be a harmonious balance of sweet, salty, and tangy. Adjust with more palm sugar or lime juice if needed.
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10
To assemble, arrange a base of blanched vegetables, cucumber, and potatoes on a large platter or individual plates.
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11
Tuck the fried tofu, tempeh, and hard-boiled egg quarters into the vegetables.
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12
Generously drizzle the peanut sauce over the entire salad, or serve it on the side for guests to mix themselves.
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13
Finish the dish by sprinkling a liberal amount of fried shallots over the top and serving with a side of crackers for that essential crunch.
💡 Chef's Tips
Always use freshly roasted peanuts rather than peanut butter for the most authentic, textured flavor profile. Do not overcook the vegetables; the 'crunch' is vital to the contrast of the dish. If the peanut sauce thickens too much as it sits, simply whisk in a teaspoon of warm water to loosen it before serving. For a vegan version, substitute the shrimp paste with a teaspoon of miso paste and skip the eggs. If you can't find palm sugar, dark brown sugar is the best substitute.
🍽️ Serving Suggestions
Serve with a side of Lontong (Indonesian 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 spice. Accompany with extra Kecap Manis on the side for those who prefer a sweeter profile. Add a scoop of sambal oelek on the side for guests who want to kick up the heat level.