Gado 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
