Gado-Gado
Indonesia's iconic vegetable salad, dressed generously in rich, spicy-sweet peanut sauce alongside egg, tempeh, and potato.
Vegetarian-optional
⚠ Contains: Gluten, Soy, Shellfish, Egg, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Terasi (shrimp paste) is traditional in the peanut sauce, but it's easily left out for a fully vegetarian version without losing the dish's core flavor balance.
Ingredients
- 2 cups green beans, cut into 2-inch pieces
- 2 cups cabbage, shredded
- 2 cups bean sprouts
- 2 potatoes, boiled and sliced
- 4 eggs, hard-boiled, halved
- 200g tempeh, cubed and fried until golden
- 1 cucumber, sliced
- 1 cup roasted peanuts, ground (for sauce)
- 3 cloves garlic, 2 red chilies (for sauce)
- 1/2 tsp shrimp paste (terasi), toasted (optional)
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp palm sugar, 1 tbsp lime juice
- 3/4 cup warm water, salt to taste
- Fried shallots, to garnish
Steps
- Blanch green beans, cabbage, and bean sprouts separately in boiling water until just tender-crisp; drain and cool.
- Blend or pound peanuts, garlic, chilies, and toasted shrimp paste (if using) into a coarse paste.
- Stir in kecap manis, palm sugar, lime juice, and warm water until the sauce is smooth and pourable, adjusting the thickness with more water.
- Arrange the blanched vegetables, potato, cucumber, tempeh, and egg on a plate.
- Pour the peanut sauce generously over the top just before serving.
- Garnish with fried shallots.