This Indonesian Gado-gado recipe is a popular Indonesian salad made with boiled vegetables, green beans, cabbage, boiled potatoes, hard-boiled eggs, and tofu or tempeh, served with a peanut sauce dressing.
The first Indonesian gado gado recipe is believed to have originated in Jakarta, the capital city of Indonesia. The name comes from the Indonesian word “gado-gado,” which means “mix-mix.” The peanut sauce dressing is made with ground peanuts, coconut milk, and a variety of spices and seasonings, and is traditionally served on the side, allowing the diner to adjust the amount of sauce to their liking. Gado-gado is a popular street food in Indonesia and is commonly served at food stalls and small restaurants throughout the country.
What is tempeh, you ask? It is an Indonesian food made from fermented soybeans and a popular protein source in Indonesian and other Southeast Asian cuisines. The fermentation process used to make tempeh results in the growth of a white, mushroom-like fungus on the surface of the soybeans, which binds them together into a cake-like shape. Tempeh has a nutty, savory flavor and a firm, chewy texture. It can be sliced, diced, or crumbled and used in a variety of dishes, including stir-fries, sandwiches, and salads. For this Indonesian gado gado recipe, you can usually find tempeh at Whole Foods or any natural grocer near the tofu/vegetarian protein section.
INDONESIAN GADO GADO RECIPE SPECIALTY INGREDIENTS LIST:
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Indonesian Gado Gado Salad Recipe
Ingredients
- 2 cups mixed vegetables such as blanched green beans, boiled potatoes, carrots, and cabbage
- 2 boiled eggs sliced
- 8 oz tofu or tempeh cut into small cubes and sautéed until golden
Peanut sauce:
- 1/2 cup unsalted peanuts + more chopped to use as a garnish
- 2 cloves garlic
- 1 small shallot
- 1 hot chili pepper
- 2 tablespoons sweet soy sauce
- 1 tablespoon tamarind paste
- 1/2 cup water + more to adjust dressing consistency
- Salt and sugar to taste
- Herbs (green onion, cilantro, mung bean sprouts) (optional) chopped, as a topping
Instructions
- Make the peanut sauce: In a blender or food processor, combine the peanuts, garlic, shallot, chili pepper (if using), sweet soy sauce, tamarind paste and water. Blend until smooth.
- Transfer the mixture to a small saucepan. Bring to a boil over medium heat, stirring constantly (be careful not to burn the sauce here). Quickly reduce heat to low and simmer for 5-10 minutes, until the sauce has thickened.
- Season the sauce with salt and sugar, to taste. Set aside to cool. To make the consistency more like a salad dressing, simply mix in a little water.
- Boil the vegetables until they are tender but still crisp, about 5-7 minutes. Drain and set aside to cool.
- Assemble the salad: On a large serving platter, arrange the cooked vegetables, boiled eggs, and tofu/tempeh.
- Drizzle the peanut sauce over the top of the salad, or serve it on the side as a dipping sauce.
- Serve the Gado Gado salad immediately, garnished with additional chopped peanuts and fresh herbs, if desired. Enjoy!
Want to try the authentic version? Support a local Indonesian restaurant near you to try Indonesian gado gado recipe and other popular Indonesian dishes:
- Nasi goreng: Fried rice with a variety of ingredients, including shrimp, chicken, and vegetables.
- Satay: Skewered and grilled meat, usually served with a peanut sauce.
- Rendang: A spicy meat dish, typically made with beef, cooked in coconut milk and a variety of spices.
- Soto: A soup made with chicken or beef, served with rice and a variety of vegetables.
- Bakso: Meatball soup made with beef, chicken, or fish.
- Mie goreng: Fried noodles with a variety of ingredients, including shrimp, chicken, and vegetables.
- Nasi campur: A mixed rice dish with a variety of ingredients, including meat, seafood, and vegetables.
- Karedok: A salad made with raw vegetables, served with a peanut sauce dressing.
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