Gado-Gado is a vibrant Indonesian vegetable salad, celebrated for its colorful medley of blanched and fresh vegetables, tofu, tempeh, and boiled eggs, all generously drizzled with a rich, creamy peanut sauce. This dish, whose name translates to “mix-mix” in Indonesian, is a harmonious blend of textures and flavors—crisp, tender, nutty, and slightly spicy. Often served as a main dish or side, Gado-Gado is a wholesome, versatile dish that showcases Indonesia’s bold culinary tradition. Below is a detailed, step-by-step recipe to create authentic Gado-Gado at home.
Ingredients (Serves 4-6)
For the Salad:
- 2 cups spinach or kangkung (water spinach), washed and trimmed
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1 medium potato, boiled, peeled, and cubed
- 1 medium carrot, sliced into thin rounds or matchsticks
- 1 cucumber, sliced thinly
- 2-3 hard-boiled eggs, peeled and quartered
- 8 oz (225g) firm tofu, cut into 1-inch cubes
- 8 oz (225g) tempeh, cut into 1-inch cubes
- 1 cup lontong (compressed rice cakes), cubed (optional, or substitute with steamed rice)
- Vegetable oil (for frying tofu and tempeh)
- Fried shallots (for garnish)
- Prawn crackers (krupuk) or emping (melinjo crackers), optional
For the Peanut Sauce:
- 1 cup roasted peanuts (or 3/4 cup creamy peanut butter)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tsp ground coriander
- 1-2 tsp chili paste (sambal oelek) or 1-2 fresh red chilies, finely chopped (adjust to taste)
- 1 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp brown sugar
- 1 cup coconut milk
- 1/2-3/4 cup water (adjust for desired consistency)
- 1 tbsp vegetable oil
- Salt to taste
Step-by-Step Recipe
Step 1: Prepare the Ingredients
- Boil the Potato: Place the potato in a pot of water, bring to a boil, and cook for 15-20 minutes until tender. Peel and cut into 1-inch cubes. Set aside.
- Hard-Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes, then transfer to an ice bath to cool. Peel and quarter the eggs. Set aside.
- Prepare Lontong (Optional): If using lontong, cook according to package instructions or boil rice wrapped in banana leaves until firm. Cube and set aside. Alternatively, prepare steamed rice.
Step 2: Blanch the Vegetables
- Set Up a Blanching Station: Bring a large pot of water to a boil and prepare a bowl of ice water for shocking the vegetables to stop cooking.
- Blanch Spinach/Kangkung: Add spinach or kangkung to the boiling water for 30-60 seconds until bright green and slightly wilted. Remove with a slotted spoon and plunge into the ice water. Drain and set aside.
- Blanch Green Beans: Boil green beans for 2-3 minutes until crisp-tender. Transfer to the ice water, drain, and set aside.
- Blanch Cabbage: Boil shredded cabbage for 1-2 minutes until slightly softened. Transfer to the ice water, drain, and set aside.
- Blanch Bean Sprouts: Boil bean sprouts for 30 seconds, then transfer to the ice water, drain, and set aside.
- Slice Fresh Vegetables: Slice the cucumber and carrot thinly (carrots can be blanched for 1-2 minutes if you prefer them softer). Set aside.
Step 3: Prepare Tofu and Tempeh
- Fry the Tofu: Heat 2-3 tbsp vegetable oil in a skillet over medium heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crispy. Drain on paper towels.
- Fry the Tempeh: In the same skillet, fry tempeh cubes for 2-3 minutes per side until golden and crisp. Drain on paper towels.
Step 4: Make the Peanut Sauce
- Process the Peanuts (if using whole peanuts): Blend roasted peanuts in a food processor until finely ground or slightly chunky, depending on your texture preference. If using peanut butter, skip this step.
- Sauté Aromatics: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant and golden (about 2-3 minutes).
- Add Spices and Chili: Stir in ground coriander and chili paste (or fresh chilies), cooking for another minute to release the aromas.
- Combine Sauce Ingredients: Add ground peanuts (or peanut butter), tamarind paste, kecap manis, brown sugar, coconut milk, and 1/2 cup water to the pan. Stir well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until the sauce thickens slightly. Add more water (up to 1/4 cup) if the sauce is too thick. Season with salt to taste.
- Set Aside: Remove from heat and let the sauce cool slightly. Reheat gently before serving if needed.
Step 5: Assemble the Gado-Gado
- Arrange the Base: On a large serving platter or individual plates, arrange the blanched spinach/kangkung, green beans, cabbage, bean sprouts, cubed potato, sliced cucumber, and sliced carrot in sections or mixed together for a colorful presentation.
- Add Protein: Place the fried tofu, fried tempeh, quartered eggs, and cubed lontong (if using) on top of or alongside the vegetables.
- Drizzle the Sauce: Spoon the warm peanut sauce generously over the salad, ensuring all components are coated. Alternatively, serve the sauce in a bowl for dipping or pouring at the table.
- Garnish: Sprinkle fried shallots over the top for crunch. Add prawn crackers or emping on the side for extra texture.
Step 6: Serve
- Serve Immediately: Present the Gado-Gado as a main dish or side, with extra peanut sauce on the side for those who want more.
- Optional Accompaniments: Serve with steamed rice or additional lontong for a heartier meal. A squeeze of lime juice can enhance the flavors.
Tips for Success
- Authentic Flavor: Kecap manis adds a signature sweet-savory depth. If unavailable, mix regular soy sauce with a little molasses or brown sugar.
- Vegetable Variations: Gado-Gado is highly customizable. Add or substitute vegetables like boiled corn, long beans, or watercress based on preference or availability.
- Peanut Sauce Consistency: Adjust the sauce by adding more water for a thinner dressing or simmering longer for a thicker one.
- Make Ahead: The peanut sauce, blanched vegetables, and fried tofu/tempeh can be prepared a day in advance and stored in the refrigerator. Reheat the sauce gently before serving.
- Vegan Option: Omit the eggs and prawn crackers for a fully plant-based dish.
Serving Suggestion
Gado-Gado is perfect as a standalone meal or as part of a larger Indonesian spread alongside dishes like Sate Ayam or Nasi Goreng. Pair with a refreshing drink like iced tamarind juice or a coconut-based beverage to complement the rich peanut sauce.
