As a child, nothing thrilled me more than racing to the corner of our bustling neighbourhood after school to visit the warm-hearted vendor (we just called her tante) at her tiny Gado-Gado cart. The vibrant colours of the fresh vegetables and the irresistible aroma of sizzling tofu and creamy peanut sauce drew me in like a magnet every afternoon. She would greet me with a smile, generously layering the blanched vegetables, crispy tofu and tempe, then drizzling everything with her rich, homemade peanut sauce and oef, the crushed colourful kerupuk (prawn crackers) sprinkled on top. Sitting on a small colourful plastic stool, my plate of Gado-Gado balanced on my lap, and dig in with delight. Each bite was a burst of flavours and textures—crunchy, creamy, spicy, and sweet—all at once. The noise of the world around me would fade, leaving only the simple joy of my favourite street food and the comforting routine that became a cherished part of my childhood.

Gado-Gado is a popular and vibrant Indonesian salad that combines an array of cooked and raw vegetables, boiled eggs, tofu, tempeh, and sometimes lontong (compressed rice cakes), all topped with a rich and flavourful peanut sauce. The name “Gado-Gado” literally means “mix-mix,” which perfectly describes the dish’s nature—a delightful mix of various ingredients.

Key Components of Gado-Gado:

1. Vegetables: Gado-Gado typically includes a variety of blanched and raw vegetables like kangkung, cabbage, bean sprouts, green beans, potatoes, and cucumbers. The combination of textures and flavours from different vegetables is what makes Gado-Gado unique.
2. Protein: Tofu and tempe, both made from soybeans, are commonly included as protein sources. These are usually fried to add a crispy texture to the salad. Boiled eggs are also a common addition.
3. Peanut Sauce: The star of Gado-Gado is the peanut sauce, which is rich, slightly sweet, and savory. It’s made from ground roasted peanuts, garlic, tamarind, palm sugar, and chili, with some versions adding coconut milk for extra creaminess. The sauce ties all the ingredients together.
4. Garnishes: The dish is often garnished with crispy shallots, (kerupuk) prawn crackers (or their vegetarian equivalent), and sometimes kefir lime slices to add a burst of freshness.

Serving Gado-Gado:

Gado-Gado is typically served at room temperature as a main dish. The peanut sauce is generously drizzled over the vegetables, tofu, tempe, and eggs, or served on the side for dipping. It’s a versatile dish, making it perfect for lunch or dinner, and it’s often enjoyed with a side of steamed rice or rice cakes (lontong).

Nutritional Benefits:

Gado-Gado is not only delicious but also nutritious. It’s packed with vitamins and minerals from the vegetables, protein from the tofu, tempe, and eggs, and healthy fats from the peanuts. It’s a well-balanced meal that’s both filling and healthy, making it a favourite in Indonesian cuisine.

Print Recipe

Gado-gado

Servings: 5 People

Author: Suci Bakri

Cost: €20

Equipment

• 1 Cobek stone or blender
• 1 Saucepan
• 1 Knife
• 1 Skillet
• 1 Pot

Ingredients

Peanut Sauce

• 250 gr Peanuts
• 100 gr Cashew nuts
• 1 pcs Big pepper deseeded
• 2 pcs Big shallots
• 4 cloves Garlic
• 1 pcs Medium sized potato boiled and cut into cubes
• 50 gr Javanese palm sugar shredded
• 50 ml Taramind juice from 2tbsp tamarind and 100ml water, squeezed the juice.
• 1 tbsp bouilon powder
• 1 tsp White pepper
• 4 tbsp Kecap manis (sweet soy sauce) adjust as your preference
• Chili peppers optional, if you like spicy

Vegetables and side dishes I used:

• 1 pcs Cucumber Cut into big chunks
• ½ pcs Cabbage Cut into a big chunks and blanch
• 250 gr Kangkung (Asian Water spinach) Cut pinky length and blanch
• 150 gr Bean sprouts Clean the roots and blanch
• 200 gr Potatoes Boiled and cut into big cubes
• 300 gr Lontong (rice cake) Cook, let it cool and cut into big cubes
• 3 pcs Eggs Boiled and cut in halves
• 500 gr Tempe Marinated with salt water, scored, and deep fry. Cut into cubes when serving
• 500 gr Tofu Marinated with salt water, scored, and deep fry. Cut into cubes when serving
• Kerupuk (prawn crackers)

Instructions

For the peanut sauuce

• Instead of frying my peanuts, I prefer bake them in the oven. Pre-heat the oven at 175℃. Spread the peanuts and cashew nuts on a baking tray that has already been layered with baking paper. Spray the peanuts with cooking spray and bake for about 15-20 minutes and stir occasionally to ensure the peanuts cook evenly.
• Before mixing all the sauce ingredients, extract the tamarind juice with water. I used tamarind paste that still have seeds so after I get the brown juice from the tamarind, I drained the remaining seeds. You can use bowl to squeeze out all the juice. You'll need about 50ml of the tamarind juice, therefore use more water to squeeze out all the juice. Set aside
• In a pestle and mortar or in a blender, add in the roasted peanuts, chili pepper, potatoes, shallots, garlic, and tamarind juice. Blend in until smooth. You can keep on adding warm water and blend until you get the desired consistency.
• Pour in the blended peanut sauce into a sauce pan or deep skillet. Add in sweet soy sauce and seasonings. Stir until well-combined. Add water gradually and cook in a medium-low heat until it's oil come out and saucy. (Optional: you can add coconut milk and lime leaves if you like).

Vegetables and side dishes:

• In a small sized pot, boil in lontong. I bought mine from Asian market in a small plastic sack. After its cooked and cooled down to room temprature, I cut it into big cubes. I usually use the same pot to boil lontong and my eggs. Boil the eggs for 7 minutes.
• In a small sized pot, boil the whole peeled potatoes until fork tender. Cut the potatoes into big cubes. Set aside
• In a medium sized pot, boil some water more than half of the pot. Add in a pinch of salt. Blanch in cabbage, kangkung, and bean sprouts. Blanching is a cooking technique where food, usually vegetables or fruits, is briefly boiled in water and then quickly cooled down by plunging it into ice water. Set aside.
• For the tempe and tofu: I cut them and marinade them quick in salt water and garlic powder like 10minutes and then I deep fry them until golden brown.
• For the cucumber, it is served fresh
• Kerupuk, crush it on top

Serving

• In a plate, add all vegetables and side dishes. Pour the peanut sauce over it and drizzle with extra kecap manis (sweet soy sauce). Mix it all together and enjoy! 🙂