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Gado Gado, this beloved salad, whose name translates to “mix-mix,” is a medley of fresh, steamed, and boiled vegetables brought together by a luscious, savoury peanut sauce.
As one of Indonesia’s most iconic dishes, Gado Gado represents the nation’s ability for combining simple ingredients into something truly extraordinary. It’s a versatile and satisfying dish, enjoyed by locals and visitors alike, whether as a hearty meal or a light snack.
What Is Gado Gado?
Gado Gado is a traditional Indonesian salad that combines a variety of vegetables, tofu, and tempeh, all coated in a rich, slightly sweet peanut sauce. The beauty of this dish lies in its adaptability, it can be tailored to whatever fresh ingredients are on hand, making it a staple in Indonesian households.
Often served with boiled eggs, fried crackers, or lontong (compressed rice cakes), it offers a balance of textures and flavours that is both comforting and invigorating.
This dish is enjoyed across Indonesia, from bustling city warungs (street side eateries) to elaborate family gatherings. It’s both humble and sophisticated, bridging the gap between quick everyday meals and dishes worthy of special occasions.
Gado Gado’s universal appeal stems from its harmonious combination of fresh ingredients and bold flavours, a hallmark of Indonesian cuisine.
Ingredients and Taste
Gado Gado is an interplay of textures and flavours, brought to life by its iconic peanut sauce. The salad typically features an assortment of vegetables, such as blanched spinach, bean sprouts, cabbage, green beans, and boiled potatoes.
Fried tofu and tempeh add protein and a satisfying crunch, while slices of hardboiled egg lend creaminess to the mix. The ingredients are usually arranged on a plate, making it as visually appealing as it is delicious.
The peanut sauce is the soul of Gado Gado. Made from roasted peanuts, garlic, tamarind, and a touch of palm sugar, it achieves a perfect balance of savoury, sweet, and tangy. Some versions include a hint of chili for spice, while lime juice adds a bright, citrusy note.
When combined with the vegetables, the sauce creates a rich, nutty coating that enhances every bite without overwhelming the freshness of the salad.
The flavours of Gado Gado are complex yet approachable. Each mouthful offers a symphony of earthy peanuts, crisp vegetables, and the occasional pop of tang or spice. It’s hearty enough to satisfy as a meal but light and fresh enough to leave you feeling energized.
A Taste of History
The origins of Gado Gado are deeply rooted in Indonesia’s food culture, where peanut based sauces have long been a culinary staple. This dish is believed to have originated in Java, where the fertile land provides an abundance of vegetables and peanuts. Over time, it spread to other parts of the archipelago, evolving with regional ingredients and preferences.
Gado Gado’s versatility mirrors the cultural and culinary diversity of Indonesia itself. It embodies the spirit of resourcefulness and creativity, transforming everyday ingredients into a dish that is deeply comforting and endlessly adaptable.
Traditionally, the sauce was ground by hand using a stone mortar and pestle, a process that imbued it with a rustic, homemade charm.
Gado Gado (Vegetable Salad with Peanut Sauce)
Serves: 4 people
Ingredients:
For the Salad:
- 2 medium potatoes, peeled and cubed
- 200g green beans, trimmed
- 1 small cabbage, roughly chopped
- 1 medium carrot, julienned
- 1 block firm tofu, cut into cubes
- 100g bean sprouts, rinsed
- 4 hardboiled eggs, halved
- 1 cucumber, thinly sliced
For the Peanut Sauce:
- 200g roasted peanuts
- 2 garlic cloves
- 2 red chilies (adjust to taste)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar (or brown sugar)
- 3 tbsp sweet soy sauce (kecap manis)
- 250ml coconut milk
- Salt to taste
For Garnishing:
- Fried shallots
- Fresh lime wedges
- Shrimp crackers (optional)
Directions
Start by preparing the vegetables. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes until tender but firm. Remove with a slotted spoon and set aside. Repeat the process for the green beans, cabbage, and carrots, cooking each for 3–5 minutes. Drain and cool the vegetables under running water to retain their vibrant colours.
While the vegetables cool, prepare the tofu. Heat 2 tablespoons of oil in a skillet over medium heat. Fry the tofu cubes until golden and crispy on all sides. Drain on paper towels and set aside. This adds texture to the salad.
Prepare the bean sprouts by blanching them briefly in boiling water for 30 seconds. Drain and set aside. Slice the cucumber and arrange all vegetables and tofu on a large serving platter.
To make the peanut sauce, grind the roasted peanuts, garlic, and chilies into a coarse paste using a mortar and pestle or food processor. This step is key to achieving the sauce's authentic, slightly gritty texture.
In a saucepan, combine the peanut paste, tamarind paste, palm sugar, and sweet soy sauce. Gradually add the coconut milk while stirring. Cook over medium heat for 5–7 minutes until the sauce thickens slightly. Adjust the seasoning with salt to taste. If the sauce becomes too thick, add a splash of water to reach your desired consistency.
Arrange the hardboiled egg halves on the serving platter alongside the vegetables. Drizzle the warm peanut sauce generously over the salad components. Reserve a small portion of the sauce for serving on the side.
For the garnish, sprinkle fried shallots over the top and add shrimp crackers around the edges of the platter if desired. Squeeze fresh lime over the salad just before serving to enhance the flavours.
Serve the Gado Gado as a communal dish or portion it onto individual plates. Encourage diners to mix the salad with the peanut sauce for a harmonious blend of textures and flavours. Pair with steamed rice or lontong (compressed rice cakes) for a complete meal. Enjoy with a refreshing iced jasmine tea or tropical fruit juice for an authentic Indonesian dining experience.
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