Gado Gado: Indonesian Salad with Peanut Sauce Recipe

Introduction

Gado Gado is a classic Indonesian salad featuring a vibrant mix of blanched vegetables, boiled eggs, and crispy tempeh, all generously dressed with a rich and creamy peanut sauce. This dish is a perfect balance of flavors and textures, making it a satisfying and healthy meal any time of year.

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 recommended)
• 1/2 cup water
• 1 bunch spinach, roots trimmed
• 4 cups beansprouts
• 200g (7 oz) potato, small halved or large peeled and chopped into 2 cm cubes
• 1 cucumber, sliced on the diagonal (or half a long cucumber like Telegraph or English 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, small = spicy, large = less spicy)

Instructions

1. 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.
2. Step 2: Bring the mixture to a simmer and cook for 5 minutes, stirring regularly to prevent sticking, until the sauce thickens. If it becomes too thick, add more water until it reaches a drizzle-able consistency.
3. Step 3: Taste and adjust the sauce by adding more lime juice for sourness, salt, or sugar for sweetness as desired. Keep the sauce covered and warm.
4. Step 4: Bring a large saucepan of water to boil. Add the potatoes and cook for 5 minutes or until tender. Drain using a slotted spoon and transfer to a colander.
5. Step 5: Cook the beansprouts in the boiling water for about 3 minutes until just wilted, then drain and press out excess water.
6. Step 6: Add the spinach to the boiling water, pushing it under to submerge. It will wilt almost instantly. Remove, drain, and press out excess water.
7. Step 7: Slice the tempeh or tofu into approximately 0.75 x 5 cm (1/3 x 2 inch) slices.
8. Step 8: Heat the oil in a skillet over medium-high heat. Fry the tempeh for 2 minutes on each side until deep golden and crispy. For tofu, cook about 1 1/2 minutes each side.
9. Step 9: Arrange the blanched vegetables and crispy tempeh on a serving plate. Top with boiled egg halves. Serve warm or at room temperature.
10. Step 10: Pour the warm peanut sauce into a serving bowl and serve alongside the salad. Sprinkle with chopped peanuts, add fresh chili slices if desired, and offer prawn crackers on the side.

Tips & Variations

• Adjust the chili paste to control the spiciness of the peanut sauce. Use milder paste for less heat or double the amount for a spicier kick.
• Swap tempeh with firm tofu for a different texture or for a milder flavor.
• For a vegan option, omit the boiled eggs and serve with extra crunchy vegetables or additional tempeh.
• Use freshly squeezed lime juice for the best bright flavor in the sauce.

Storage

Store leftover peanut sauce and blanched vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove before serving. The salad components can be eaten cold or warmed slightly; avoid reheating eggs for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Gado Gado ahead of time?

You can prepare the peanut sauce and blanch the vegetables a day ahead, storing them separately in the fridge. Assemble the salad just before serving for the freshest texture.

What can I use if I don’t have Kecap Manis?

If you can’t find Kecap Manis, mix soy sauce with a bit of brown sugar or molasses to mimic its sweet and savory flavor.