Gado-Gado
Gado-gado is an Indonesian salad of boiled and blanched vegetables, fried tofu and tempeh, and hard-boiled egg, brought together by a thick peanut sauce poured warm at the table. The dish is eaten across Indonesia but is most closely associated with Jakarta and West Java. The name means something close to 'mix-mix' in colloquial Indonesian, describing the approach: a varied combination of whatever is available. The peanut sauce is the defining element and varies by region — some versions use more palm sugar for sweetness, others more tamarind for acidity. Kecap manis, the Indonesian sweet soy sauce, adds both depth and colour. Tempeh — Indonesian fermented soybean cake — provides a firm, earthy contrast to the softer tofu. The vegetables should be cooked just enough: still textured, not soft.
Fermented
Contains fermented ingredients
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 400 g firm tofu, pressed and cut into 2 cm cubes
- 150 g tempeh, cut into 2 cm cubes
- 4 large eggs
- 300 g waxy potatoes, peeled and quartered
- 200 g green beans, trimmed
- 200 g white cabbage, thinly shredded
- 150 g bean sprouts
- 1 cucumber (~200 g), sliced into half-moons
- 3 tbsp vegetable oil
- 200 g smooth peanut butter
- 200 ml coconut milk
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp tamarind paste dissolved in 4 tbsp warm water
- 1 tsp palm sugar or soft brown sugar
- 2 garlic cloves, finely grated
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- Prawn crackers (krupuk) and lime wedges to serve
How to make it
- 1Hard-boil the eggs in simmering water for 9 minutes, transfer to a bowl of ice water, then peel and halve when cool.
- 2Cook the potatoes in well-salted boiling water for 12–15 minutes until just tender when pierced; lift out with a slotted spoon and drain, then blanch the green beans in the same water for 3 minutes until bright green and still with some bite, and drain.
- 3Blanch the shredded cabbage by pouring boiling water over it in a colander, count 30 seconds, then press out excess water.
- 4Heat the oil in a non-stick frying pan over medium-high heat and fry the tofu cubes for 3–4 minutes per side until golden and crisp; remove, then fry the tempeh in the same pan for 2–3 minutes per side until deep golden.
- 5Combine the peanut butter, coconut milk, kecap manis, tamarind water, palm sugar, grated garlic, and chilli flakes in a small saucepan; cook over low heat, stirring constantly, for 5–7 minutes until smooth and thick enough to coat the back of a spoon — thin with a splash of water if needed.
- 6Arrange the cabbage, potatoes, green beans, bean sprouts, and cucumber slices on a large platter or individual plates; place the tofu, tempeh, and egg halves on top.
- 7Pour the warm peanut sauce over everything, and serve with prawn crackers and lime wedges on the side.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
