📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix,' is Indonesia's most beloved street-food salad, a vibrant tapestry of blanched vegetables, protein-rich tofu, and soft-boiled eggs. The soul of the dish lies in its rich, complex peanut sauce—a masterpiece of nutty, sweet, spicy, and savory notes balanced with aromatic kaffir lime. This recipe offers a nutritious, textural journey that perfectly captures the bustling energy and tropical flavors of Jakarta.
🥗 Ingredients
The Peanut Sauce
- 1.5 cups Raw skinless peanuts (roasted until golden brown)
- 3 cloves Garlic (fried briefly)
- 2-4 pieces Bird's eye chilies (adjusted to heat preference)
- 3 tablespoons Palm sugar (shaved or finely chopped)
- 1 tablespoon Tamarind paste (dissolved in 2 tbsp warm water)
- 2 pieces Kaffir lime leaves (veins removed and very finely slivered)
- 1/2 cup Coconut milk (for a creamier consistency)
- 1 teaspoon Sea salt (to taste)
The Salad Base
- 200 grams Firm tofu (pressed and cubed)
- 200 grams Tempeh (sliced into rectangles)
- 2 medium Potatoes (boiled and cubed)
- 2 cups Cabbage (shredded and lightly blanched)
- 1 bunch Long beans (cut into 2-inch pieces and blanched)
- 1 cup Bean sprouts (roots trimmed and blanched)
- 1 medium Cucumber (sliced into half-moons)
- 3 pieces Large eggs (hard or medium-boiled and halved)
For Garnish
- 2 tablespoons Fried shallots (Bawang Goreng) (for crunch)
- 1 handful Shrimp crackers (Krupuk) (or emping/bitter nut crackers)
👨🍳 Instructions
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1
Prepare the peanuts by roasting them in a dry pan over medium heat until fragrant and golden. Once cooled, pulse in a food processor until they form a coarse, oily paste.
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2
In a small pan, fry the garlic cloves and chilies in a teaspoon of oil for 2 minutes until softened. This removes the raw bite and adds depth to the sauce.
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3
In a blender or mortar and pestle, combine the peanuts, fried garlic, chilies, and palm sugar. Grind into a thick paste.
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4
Transfer the paste to a saucepan over low heat. Stir in the coconut milk, tamarind water, and salt. Simmer gently for 5 minutes until the sauce thickens and the oil begins to slightly separate. Stir in the slivered kaffir lime leaves and set aside.
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5
Boil the potatoes in salted water until tender (about 10-12 minutes). Drain, cool slightly, and peel if desired before cubing.
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6
Prepare a large pot of boiling water and a bowl of ice water. Blanch the cabbage, long beans, and bean sprouts separately for 1-2 minutes each. Immediately plunge them into the ice water to retain their vibrant color and snap.
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7
Heat a thin layer of oil in a skillet. Fry the tofu cubes and tempeh slices until they are golden brown and crispy on all sides. Season lightly with salt while hot.
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8
Boil the eggs for 8-9 minutes for a firm but creamy yolk. Peel under cold running water and slice into halves or quarters.
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9
Begin assembly: Arrange a bed of blanched cabbage and sprouts on a large platter. Layer the long beans, cucumber slices, and potatoes on top.
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10
Add the warm fried tofu and tempeh to the platter, followed by the boiled egg halves.
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11
Generously drizzle the warm peanut sauce over the center of the salad, or serve it in a bowl on the side for guests to help themselves.
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12
Finish the dish by scattering a handful of crispy fried shallots over the top and tucking shrimp crackers around the edges of the platter.
💡 Chef's Tips
For the most authentic flavor, use Indonesian palm sugar (Gula Jawa) which has a deep, smoky molasses taste. Don't over-process the peanut sauce; a little texture makes the dish more interesting than a perfectly smooth commercial peanut butter. Always blanch your vegetables separately as they have different cooking times; the bean sprouts only need 30 seconds! If the peanut sauce becomes too thick as it cools, thin it out with a tablespoon of warm water or coconut milk before serving. To make it vegan, simply omit the eggs and use garlic crackers or rice crackers instead of shrimp crackers.
🍽️ Serving Suggestions
Serve with a side of Lontong (compressed rice cakes) to soak up the extra peanut sauce. Pair with a cold glass of Es Teh Manis (Indonesian sweet jasmine iced tea). Add a side of Sambal Terasi (shrimp paste chili sauce) if you prefer an extra kick of heat. A squeeze of fresh lime juice over the entire platter just before eating brightens all the flavors. Enjoy as a main course salad for a light but satisfying lunch.