Entree: Indonesia – Java – Gado-Gado (Indonesian mixed vegetable and protein salad dressed with a savory peanut sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
Vegetables and proteins
- 2 medium potatoes, boiled and quartered (approx. 12 oz / 340 g)
- 8 oz (225 g) green beans, trimmed and blanched
- 8 oz (225 g) cabbage, shredded and blanched
- 1 cup (120 g) bean sprouts, blanched
- 1 large cucumber, sliced (approx. 10 oz / 285 g)
- 4 large eggs, hard-boiled (approx. 200 g total)
- 8 oz (225 g) firm tofu, drained and cut into 8 rectangles, fried until golden
- 8 oz (225 g) tempeh, sliced and fried until golden
- 1/2 cup (120 g) lontong or steamed rice cake, sliced (optional)
- Krupuk or emping crackers for serving (no measurement required)
Peanut sauce
- 1 cup (240 g) roasted peanuts, ground or peanut butter (smooth)
- 1/2 cup (120 ml) water plus more to thin
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind juice or 1 tbsp (15 ml) lime juice
- 2 tbsp (30 g) palm sugar or brown sugar, grated
- 2 cloves garlic
- 1–2 red chilies, seeded and chopped (adjust to heat preference) or 1/2 tsp (1 g) chili paste
- 1/4 cup (60 ml) coconut milk or water for creaminess (optional)
- 1/2 tsp (3 g) salt or to taste
Garnish
- 2 tbsp (30 g) fried shallots
- 2 tbsp (8 g) chopped fresh cilantro or Indonesian celery leaves
Instructions
1. Prepare vegetables: boil potatoes until tender, blanch green beans, cabbage, and bean sprouts briefly in boiling water until just tender-crisp, shock in ice water, and drain. Slice cucumber and set all components aside at room temperature.
2. Fry tofu and tempeh pieces in neutral oil until golden and crisp, drain on paper towels. Slice hard-boiled eggs in half.
3. Make peanut sauce: in a blender or mortar, combine roasted peanuts or peanut butter, garlic, chilies, tamarind or lime juice, palm sugar, kecap manis, water, and coconut milk if using. Blend until smooth, adding additional water 1 tbsp (15 ml) at a time to reach a thick pourable sauce. Season with salt and adjust sweetness, acidity, or heat to taste.
4. Arrange vegetables, tofu, tempeh, eggs, and lontong on a large platter or compose individual plates. Spoon a generous amount of peanut sauce over everything, or serve sauce on the side for guests to add.
5. Garnish with fried shallots and chopped cilantro. Serve with krupuk or emping crackers and additional kecap manis if desired.
