📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix,' is Indonesia’s most beloved street food salad, featuring a vibrant medley of blanched vegetables, crispy tofu, and hearty tempeh. The soul of the dish lies in its rich, velvety peanut dressing—a perfect balance of sweet, spicy, salty, and sour that coats every ingredient in pure umami. It is a nutritious, textural masterpiece that captures the bustling energy of Jakarta's street stalls in every bite.
🥗 Ingredients
Proteins and Starches
- 200 grams Firm Tofu (cut into 2cm cubes)
- 200 grams Tempeh (cut into rectangular slices)
- 4 large Eggs (hard-boiled and halved)
- 2 cups Lontong or Rice Cakes (cubed (optional, for a filling meal))
Vegetables
- 1 bunch Spinach or Water Spinach (Kangkung) (trimmed and cleaned)
- 2 cups Cabbage (shredded into thick strips)
- 100 grams Long Beans (cut into 3cm lengths)
- 1 cup Bean Sprouts (roots removed and blanched)
- 1 medium Cucumber (sliced into half-moons)
The Peanut Sauce
- 250 grams Roasted Peanuts (unsalted, skins removed)
- 3 cloves Garlic (fried whole until golden)
- 2-4 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 3 tablespoons Palm Sugar (Gula Melaka) (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1/2 cup Coconut Milk (for a creamier texture)
- 1 teaspoon Sea Salt (to taste)
Garnish
- 1/4 cup Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Krupuk or Emping (shrimp crackers or bitter nut crackers)
👨🍳 Instructions
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1
Start by preparing the proteins. Heat a thin layer of oil in a skillet and fry the tofu cubes and tempeh slices until golden brown and crispy on all sides. Set aside on paper towels to drain.
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2
Boil the eggs for 9-10 minutes. Once cooked, shock them in an ice bath, peel, and cut into halves or quarters.
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3
Bring a large pot of lightly salted water to a boil. Blanch each vegetable separately: long beans for 3 minutes, cabbage for 2 minutes, and spinach for 1 minute. They should be tender but still retain a slight snap.
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4
Briefly dip the bean sprouts into the boiling water for 30 seconds, then immediately plunge all blanched vegetables into cold water to stop the cooking process and preserve the vibrant colors.
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5
For the sauce: In a food processor or mortar and pestle, grind the roasted peanuts until they form a fine meal or a thick paste depending on your preference.
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6
Add the fried garlic and chilies to the peanuts and continue to grind until well combined.
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7
In a small saucepan over medium heat, combine the peanut paste, shaved palm sugar, tamarind water, and coconut milk.
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8
Simmer the sauce gently for 5-8 minutes, stirring constantly, until the sugar is dissolved and the sauce has thickened to a coat-the-back-of-a-spoon consistency.
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9
Season with salt and a squeeze of lime juice if needed. The sauce should be a perfect harmony of sweet, savory, and tangy.
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10
To assemble, arrange a bed of blanched vegetables, cucumber slices, and rice cakes (if using) on a large platter.
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11
Top the vegetables with the fried tofu, tempeh, and boiled eggs.
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12
Generously pour the warm peanut sauce over the entire salad just before serving, or serve it on the side for guests to drizzle themselves.
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13
Garnish with a liberal sprinkle of fried shallots and a side of krupuk crackers for the signature street food crunch.
💡 Chef's Tips
Use high-quality roasted peanuts rather than peanut butter for the most authentic texture and flavor profile. Do not overcook the vegetables; they should remain vibrant and slightly firm to provide a contrast to the creamy sauce. If the peanut sauce becomes too thick as it cools, thin it out with a tablespoon of warm water or coconut milk. For an extra kick, add a teaspoon of Terasi (Indonesian shrimp paste) to the sauce base while simmering. Always fry your own shallots if possible; the store-bought ones often lack the aromatic punch of fresh ones.
🍽️ Serving Suggestions
Serve with a tall glass of iced Jasmine tea or Es Teh Manis to balance the richness of the peanuts. A side of Sambal Bajak (chili paste) is perfect for those who want to ramp up the heat. Pair with extra Lontong (compressed rice cakes) to turn this salad into a very hearty main course. Enjoy as a communal dish in the center of the table, encouraging guests to 'mix-mix' their own portions. Accompany with Emping (melinjo nut crackers) for a sophisticated, slightly bitter crunch that cuts through the sweetness.