Gado-Gado 加多加多

Gado-Gado is a traditional Indonesian salad featuring various blanched or steamed vegetables, hard-boiled eggs, potatoes, fried tofu, tempeh, and lontong (rice cakes), all drizzled with a rich, savory peanut sauce.

Nutrition (per serving)

Ingredients

• 2 large potatoes, peeled and cut into cubes
• 200g green beans, trimmed
• 150g bean sprouts, blanched
• 150g cabbage, shredded
• 4 hard-boiled eggs, halved
• 1 cucumber, thinly sliced
• 200g firm tofu, cut into cubes
• 200g tempeh, cut into cubes
• 200g lontong (rice cakes) or steamed rice
• 250g roasted unsalted peanuts, peeled
• 3 red chillies, deseeded (adjust to taste)
• 3 garlic cloves
• 1 cm kencur (aromatic ginger, optional)
• 2 tbsp palm sugar (gula merah), grated
• 1 tbsp tamarind paste, dissolved in 3 tbsp warm water, strained
• 2 kaffir lime leaves, torn
• 150ml thick coconut milk
• 1 tsp salt
• 2 tbsp vegetable oil
• 100ml water
• 3 tbsp fried shallots (for garnish)
• 100g krupuk (crackers, for serving)

Steps

1. Boil potatoes until tender, then drain and set aside. Blanch green beans, bean sprouts, and cabbage separately until tender-crisp. Drain well and set aside.
2. Heat some vegetable oil in a pan. Fry tofu and tempeh cubes until golden brown and crispy. Drain excess oil and set aside. Halve the hard-boiled eggs and slice the lontong or prepare steamed rice.
3. In a food processor or mortar, grind roasted peanuts until it forms a coarse paste. Set aside. Blend or finely grind red chillies, garlic, and kencur (if using) into a smooth paste.
4. Heat vegetable oil in a pan over medium heat. Sauté the blended chilli-garlic paste and kaffir lime leaves until fragrant. Add the peanut paste, palm sugar, tamarind water, coconut milk, and water. Stir well.
5. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens to your desired consistency. Season with salt to taste. Remove from heat.
6. Arrange the boiled potatoes, blanched green beans, bean sprouts, cabbage, sliced cucumber, fried tofu, fried tempeh, and lontong (or rice) on a large serving plate.
7. Generously drizzle the warm peanut sauce over all the arranged ingredients. Top with fried shallots and serve immediately with krupuk on the side.

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