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.
01Ingredients
- 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)
Nutrition (per serving)892kcal
- Protein38.5g
- Carbs72.3g
- Fat51.2g
Fiber 11.4 gSodium 687 mg
02Steps
- 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.
- 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.
- 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.
- 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.
- Bring the sauce to a gentle simmer, stirring occasionally, until it thickens to your desired consistency. Season with salt to taste. Remove from heat.
- 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.
- Generously drizzle the warm peanut sauce over all the arranged ingredients. Top with fried shallots and serve immediately with krupuk on the side.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.