Gado Gado: Indonesian Salad with Peanut Sauce Recipe
Introduction
Gado Gado is a vibrant Indonesian salad featuring a mix of fresh and blanched vegetables, boiled eggs, and crispy tempeh, all dressed in a rich, creamy peanut sauce. This hearty dish balances savory, spicy, and tangy flavors, making it a satisfying meal perfect for any season.
Ingredients
- 1/3 cup natural peanut butter, smooth or crunchy
- 4 tsp red curry paste (store bought, Maesri brand preferred)
- 3 tsp Kecap Manis (Indonesian sweet soy sauce)
- 1 tsp sambal oelek or other chili paste (adjust spiciness to taste)
- 1/2 tsp salt
- 1 large garlic clove, pressed (~ 3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup full-fat coconut milk (Ayam brand preferred)
- 1/2 cup water
- 1 bunch spinach, roots trimmed
- 4 cups beansprouts
- 200g (7 oz) potato, small halved or large chopped into 2 cm cubes or 1.5 cm slices
- 1 cucumber, sliced on the diagonal or 1/2 long cucumber
- 2-3 boiled eggs, peeled and halved
- 15 prawn crackers (optional)
- 2 tbsp vegetable or peanut oil
- 200g (7 oz) tempeh or firm tofu
- 1 tbsp finely chopped peanuts (highly recommended)
- Red chili, finely sliced (optional, adjust heat preference)
Instructions
- Step 1: Make the peanut sauce by combining peanut butter, red curry paste, Kecap Manis, sambal oelek, salt, garlic, lime juice, coconut milk, and water in a small saucepan over medium-low heat.
- Step 2: Bring the sauce to a simmer and cook for 5 minutes, stirring regularly to prevent sticking. If it becomes too thick, add a little more water until the sauce can be drizzled.
- Step 3: Taste the sauce and adjust seasoning with more lime juice for sourness, salt, or sugar for sweetness as needed. Cover and keep warm.
- Step 4: Bring a saucepan of water to boil. Add the potatoes and cook for about 5 minutes or until tender. Drain well.
- Step 5: Cook the beansprouts in boiling water for 3 minutes until just wilted. Drain and press out excess water.
- Step 6: Add spinach to the boiling water. Push it under to submerge and wilt instantly. Remove, drain, and press out excess water.
- Step 7: Slice the tempeh or tofu into approximately 0.75 x 5 cm (1/3 x 2 inch) pieces.
- Step 8: Heat oil in a skillet over medium-high heat. Fry tempeh slices for 2 minutes per side until golden and crispy; tofu will take about 1 1/2 minutes per side.
- Step 9: Arrange the blanched vegetables, cucumber slices, crispy tempeh, and boiled eggs on a serving plate. You can serve warm or at room temperature.
- Step 10: Pour the warm peanut sauce into a serving bowl. Serve the salad with the sauce, chopped peanuts, sliced fresh chili, and prawn crackers on the side.
Tips & Variations
- Adjust sambal oelek to control the heat level of the sauce according to your taste.
- Use firm tofu instead of tempeh for a milder flavor and softer texture.
- Add a splash of sugar if the peanut sauce tastes too sour or salty for a balanced flavor.
- Prawn crackers add a delightful crunch but can be omitted for a vegetarian or vegan option.
Storage
Store the peanut sauce separately in an airtight container in the refrigerator for up to 3 days. Keep the blanched vegetables, tempeh, and eggs refrigerated and consume within 2 days. Reheat the sauce gently before serving; the salad ingredients are best served at room temperature or warm, not reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Gado Gado vegan?
Yes, use firm tofu instead of eggs and tempeh or avoid prawn crackers to keep the dish vegan-friendly.
How spicy is the peanut sauce?
The heat level depends on the amount of sambal oelek used. Start with less and add more to suit your spice preference.
PrintGado Gado: Indonesian Salad with Peanut Sauce Recipe
Gado Gado is a traditional Indonesian salad featuring blanched vegetables, boiled eggs, and crispy tempeh or tofu, all served with a rich, flavorful peanut sauce. This vibrant and healthy dish balances savory, sweet, tangy, and spicy elements, making it a delightful and satisfying meal or side dish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Indonesian
- Diet: Vegetarian
Ingredients
Scale
Peanut Sauce
- 1/3 cup natural peanut butter, smooth or crunchy
- 4 tsp red curry paste (store bought, Maesri brand recommended)
- 3 tsp Kecap Manis (Indonesian sweet soy sauce)
- 1 tsp sambal oelak or other chili paste (adjust spiciness to taste)
- 1/2 tsp salt
- 1 large garlic clove, pressed (~3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup full fat coconut milk (Ayam brand recommended)
- 1/2 cup water
Vegetables & Protein
- 1 bunch spinach, roots trimmed
- 4 cups beansprouts
- 200g / 7 oz potatoes (small halved, or large peeled and chopped into 2 cm cubes or 1.5 cm slices)
- 1 cucumber, sliced diagonally (or 1/2 long cucumber such as Telegraph/English)
- 2 – 3 boiled eggs, peeled and halved
- 15 prawn crackers (optional)
- 2 tbsp vegetable or peanut oil
- 200g / 7 oz tempeh (or firm tofu)
- 1 tbsp finely chopped peanuts (highly recommended)
- Red chili, finely sliced (optional, small for spicier, large less spicy)
Instructions
- Prepare Peanut Sauce: In a small saucepan, combine peanut butter, red curry paste, Kecap Manis, sambal oelak, salt, pressed garlic, lime juice, coconut milk, and water. Heat over medium-low heat and bring to a gentle simmer. Cook for 5 minutes, stirring regularly to prevent sticking, until the sauce thickens. Adjust thickness by adding more water if needed to achieve a drizzle-able consistency. Taste and adjust the seasoning as needed, balancing lime for sourness, salt, or sugar for sweetness. Cover and keep warm.
- Blanch Vegetables: Bring a saucepan of water to a boil. Add the potatoes and cook for about 5 minutes or until tender. Use a slotted spoon to transfer them to a colander to drain. Next, cook the beansprouts in the boiling water for 3 minutes or until just wilted, then transfer to a colander and press out excess water. Finally, immerse the spinach completely in the boiling water to wilt instantly, remove, and press out excess water.
- Cook Tempeh or Tofu: Slice tempeh (or firm tofu) into approximately 0.75 x 5 cm (1/3 x 2 inch) slices. Heat 2 tablespoons of vegetable or peanut oil in a skillet over medium-high heat. Fry tempeh slices for 2 minutes on each side until deep golden and crispy (tofu cooks slightly faster, about 1½ minutes per side).
- Assemble the Salad: Arrange the blanched potatoes, beansprouts, spinach, cucumber slices, and crispy tempeh on a serving platter or individual plates. Place halved boiled eggs on top. The vegetables and eggs can be served warm or at room temperature, but the peanut sauce should be served warm to maintain its pourable consistency.
- Serve: Pour the peanut sauce into a serving bowl. Garnish the salad with finely chopped peanuts and sliced red chilies if using. Serve alongside prawn crackers if desired. Enjoy your authentic Indonesian Gado Gado!
Notes
- The choice of peanut butter (smooth or crunchy) can impact texture and flavor intensity.
- Maesri brand red curry paste provides authentic flavor, but any good quality red curry paste can be used.
- Kecap Manis adds a sweet soy depth typical in Indonesian cuisine; substitute with a mixture of soy sauce and brown sugar if unavailable.
- Lime juice adds essential acidity; fresh juice is best for balance.
- Ensure to keep the peanut sauce warm for optimal texture as it thickens when cooled.
- Prawn crackers are optional but add a delightful crunch and traditional touch.
- Tempeh is traditional, but firm tofu works well as a vegetarian alternative.
Keywords: Gado Gado, Indonesian salad, peanut sauce, tempeh, tofu, healthy salad, vegetarian Indonesian food
