📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix,' is the quintessential Indonesian street food salad that perfectly balances texture, temperature, and taste. This vibrant entrée features a medley of blanched garden vegetables, protein-rich tempeh, and crispy tofu, all brought together by a legendary, spicy-sweet peanut sauce infused with aromatic kaffir lime. It is a hearty, nourishing grain-free bowl that celebrates the bold, complex flavors of Java in every bite.
🥗 Ingredients
The Vegetables and Proteins
- 200 grams Firm Tofu (pressed and cut into 2cm cubes)
- 200 grams Tempeh (cut into rectangular slices)
- 2 medium Potatoes (boiled, peeled, and cubed)
- 2 cups Cabbage (shredded into thick ribbons)
- 150 grams Green Beans (trimmed and cut into 5cm lengths)
- 100 grams Bean Sprouts (roots removed and blanched)
- 1 bunch Spinach or Water Spinach (roughly chopped)
- 4 large Eggs (hard-boiled and halved)
The Signature Peanut Sauce
- 250 grams Roasted Peanuts (unsalted, skinless)
- 3 cloves Garlic (fried briefly)
- 2-4 pieces Red Bird's Eye Chilies (adjusted to your spice preference)
- 50 grams Palm Sugar (shaved or finely chopped)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 2 pieces Kaffir Lime Leaves (de-veined and very finely slivered)
- 1/2 cup Coconut Milk (for extra creaminess)
- 1 teaspoon Sea Salt (to taste)
For Garnish and Serving
- 1 handful Krupuk (Prawn Crackers) or Emping (for essential crunch)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for savory topping)
- 1/2 piece Cucumber (sliced into half-moons)
👨🍳 Instructions
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1
Start by boiling the potatoes in salted water until tender (about 15 minutes). Drain, let cool slightly, then peel and cube them.
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2
In the same pot of boiling water, blanch the cabbage, green beans, and spinach separately for 1-2 minutes each until vibrant but still crisp. Immediately plunge them into an ice bath to stop the cooking process.
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3
Blanch the bean sprouts for just 30 seconds, then drain and set aside with the other vegetables.
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4
Heat a thin layer of oil in a skillet over medium heat. Fry the tofu and tempeh cubes until golden brown and crispy on all sides. Season lightly with salt while hot.
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5
Prepare the peanut sauce: Using a food processor or traditional mortar and pestle, grind the roasted peanuts until they form a coarse paste.
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6
Add the fried garlic, chilies, and palm sugar to the peanuts and continue grinding until well combined and relatively smooth.
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7
Transfer the peanut mixture to a small saucepan over low heat. Stir in the coconut milk, tamarind water, and salt.
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8
Simmer the sauce gently for 5 minutes, stirring constantly, until it thickens to a pourable consistency. If it's too thick, add a splash of water.
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9
Stir in the finely slivered kaffir lime leaves at the very end to preserve their bright aroma.
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10
Assemble the platter: Arrange a bed of blanched vegetables, potatoes, tofu, and tempeh on a large plate or in individual bowls.
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11
Place the halved hard-boiled eggs and fresh cucumber slices around the edges.
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12
Generously pour the warm peanut sauce over the center of the salad, or serve it in a bowl on the side for dipping.
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13
Garnish with a liberal sprinkle of fried shallots and serve immediately with a side of krupuk or emping crackers.
💡 Chef's Tips
For the best texture, ensure your vegetables are thoroughly dried after the ice bath so the sauce clings to them rather than sliding off. If you're short on time, a high-quality natural peanut butter can be used as a base, but nothing beats the flavor of freshly roasted peanuts. Authentic Gado-Gado sauce should have a balance of sweet, salty, and sour; always taste and adjust the palm sugar or tamarind at the end. To make it vegan, simply omit the hard-boiled eggs and ensure your crackers are plant-based (like Emping/Melinjo crackers). Don't overcook the vegetables; the 'crunch' is what makes the salad refreshing against the rich sauce.
🍽️ Serving Suggestions
Serve with a side of Lontong (Indonesian compressed rice cakes) to make it a more substantial meal. Pair with a cold glass of Es Teh Manis (Indonesian sweet jasmine iced tea) to balance the spice. Add a side of Sambal Terasi if you prefer an extra kick of heat and umami. Serve on a traditional banana leaf for an authentic, beautiful presentation at dinner parties.