A vibrant mix of blanched vegetables, tofu, tempeh and hard-boiled egg, smothered in a rich peanut sauce, Indonesia's most famous salad.
Gado-gado, whose name loosely translates to 'mix-mix,' brings together an assortment of blanched and raw vegetables, fried tofu and tempeh, and boiled potato and egg, all unified by a generous coating of thick, spiced peanut sauce. The peanut sauce itself is the heart of the dish, ground roasted peanuts blended with garlic, chile, palm sugar and tamarind into a sauce that's simultaneously nutty, sweet, spicy and tangy in careful balance. Unlike many salads dressed lightly, gado-gado is meant to be generously sauced, almost more of a dressed vegetable platter than a crisp green salad, and it remains one of Indonesia's most internationally recognized dishes.
Serves 4
Blend roasted peanuts, garlic and chiles into a coarse paste, then combine with palm sugar, tamarind paste, water and salt in a saucepan; simmer 8-10 minutes until thickened.
Blanch the green beans, cabbage and bean sprouts separately in boiling water until just tender-crisp, then drain.
Arrange the blanched vegetables, boiled potato, fried tofu, fried tempeh, hard-boiled egg and cucumber on a large platter.
Arrange the components rather than tossing them together — gado-gado is traditionally presented this way, with the sauce poured over just before eating.
Pour the warm peanut sauce generously over the arranged platter.
Scatter with fried shallots and serve immediately.
Simmer the peanut sauce until it thickens to a good coating consistency; a thin sauce won't cling properly to the vegetables.
Blanch each vegetable separately and only briefly, since they have different cooking times and should stay tender-crisp rather than mushy.
Serve the sauce warm, poured over the platter just before eating, rather than mixing everything together in advance.
Some versions use a bit of shrimp paste (terasi) in the peanut sauce for extra depth.
Adding lontong (rice cakes) makes the dish more substantial and filling.
A version without tempeh, using only tofu, is common for those unfamiliar with fermented soy products.
Refrigerate components separately up to 3 days; the peanut sauce keeps well and can be gently reheated with a splash of water before serving.
Gado-gado is considered one of Indonesia's national dishes, its combination of diverse vegetables and rich peanut sauce reflecting the country's culinary philosophy of bringing together varied elements into a harmonious whole.
Yes, natural peanut butter works as a shortcut, though blending your own roasted peanuts gives a more textured, authentic sauce.
A mix of lime juice and a touch of brown sugar approximates its tangy-sweet quality, though the flavor won't be identical.
Thin it with a bit more water while reheating, adjusting until it reaches a good pourable, coating consistency.
Per serving (420g / 14.8 oz) · 4 servings total
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