Gado Gado: Indonesian Salad with Peanut Sauce Recipe

Introduction

Gado Gado is a vibrant Indonesian salad that combines fresh vegetables, boiled eggs, and crispy tempeh with a rich, flavorful peanut sauce. This dish offers a perfect balance of textures and tastes, making it a satisfying and healthy meal that’s easy to prepare at home.

Ingredients

• 1/3 cup natural peanut butter, smooth or crunchy
• 4 tsp red curry paste (store bought, Maesri brand best)
• 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 best)
• 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 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 is spicy, large is milder)

Instructions

1. Step 1: Make the peanut sauce by mixing peanut butter, red curry paste, Kecap Manis, sambal oelak, salt, garlic, lime juice, coconut milk, and water in a small saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes, stirring regularly to prevent sticking, until the sauce thickens. Add more water if it’s too thick to drizzle.
2. Step 2: Taste the sauce and adjust the seasoning by adding more lime juice for sourness, salt for saltiness, or sugar for sweetness. Cover and keep warm.
3. Step 3: Bring a saucepan of water to a boil. Add potatoes and cook for about 5 minutes until tender. Use a slotted spoon to transfer the potatoes to a colander to drain.
4. Step 4: Cook beansprouts in boiling water for 3 minutes until just wilted. Drain in a colander and press out excess water.
5. Step 5: Submerge spinach in the boiling water until it wilts instantly. Remove with a slotted spoon, drain in a colander, and press out excess water.
6. Step 6: Slice tempeh or tofu into approximately 0.75 x 5 cm (1/3 x 2 inch) pieces.
7. Step 7: Heat oil in a skillet over medium-high heat. Fry the tempeh for 2 minutes on each side until deep golden and crispy (tofu takes about 1 1/2 minutes per side).
8. Step 8: Arrange the cooked vegetables, tempeh, and boiled eggs on a serving plate. The vegetables and eggs can be served warm or at room temperature, while the sauce should be served warm as it thickens when cool.
9. Step 9: Pour the peanut sauce into a serving bowl. Serve the Gado Gado salad with the sauce, chopped peanuts, fresh chili slices, and prawn crackers (if using) on the side.

Tips & Variations

• Use firm tofu as a vegetarian alternative to tempeh for a milder flavor.
• Adjust the chili paste and fresh chilies to control the spiciness according to your taste.
• For a richer sauce, use full-fat coconut milk and add a little more lime juice for balance.
• Serve with steamed rice or rice cakes for a more filling meal.

Storage

Store leftover peanut sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little water to loosen it before serving. The cooked vegetables and tempeh are best eaten fresh but can be stored separately in the fridge for 1-2 days. Avoid mixing the sauce with salad components when storing to keep textures intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat it gently before serving and add a splash of water if needed to reach the desired consistency.

What if I can’t find Kecap Manis?

If you don’t have Kecap Manis, you can substitute by mixing regular soy sauce with a bit of brown sugar or molasses to mimic its sweet, thick flavor.

Gado Gado: Indonesian Salad with Peanut Sauce Recipe

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★★★★★

4.5 from 82 reviews

Gado Gado is a classic Indonesian salad featuring a vibrant mix of blanched vegetables, boiled eggs, crispy tempeh or tofu, and refreshing cucumber, all generously drizzled with a rich and flavorful peanut sauce. This dish offers a delightful combination of textures and flavors—from creamy, spicy, and sweet peanut sauce to crunchy tempeh and fresh vegetables—making it a perfect light meal or appetizer that can be served warm or at room temperature.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Indonesian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 & Other Components

• 1 bunch spinach, roots trimmed
• 4 cups beansprouts
• 200g (7 oz) potato, 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, ie 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 is spicier, large less spicy)

Instructions

1. Prepare Peanut Sauce: In a small saucepan over medium-low heat, combine peanut butter, red curry paste, Kecap Manis, sambal oelak, salt, pressed garlic, lime juice, coconut milk, and water. Bring the mixture to a simmer and cook, stirring regularly, for about 5 minutes until the sauce thickens. Add more water if the sauce becomes too thick; it should be drizzle-able. Taste and adjust seasoning with lime, salt, or sugar as preferred. Cover and keep warm.
2. Blanch Potatoes: 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 to a colander to drain.
3. Blanch Beansprouts: In the boiling water, cook the beansprouts for 3 minutes or until just wilted. Transfer to a colander and press out excess water.
4. Blanch Spinach: Submerge the spinach in the boiling water; it will wilt instantly. Remove and transfer to a colander, pressing out excess water.
5. Prepare Tempeh or Tofu: Slice tempeh 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 the tempeh for 2 minutes on each side until deep golden and crispy (if using tofu, fry for about 1.5 minutes each side).
6. Assemble Dish: Arrange the blanched vegetables, cucumber slices, and crispy tempeh or tofu on a serving plate. Top with the halved boiled eggs. Pour warm peanut sauce into a serving bowl. Sprinkle finely chopped peanuts and sliced fresh red chili over the salad. Serve prawn crackers on the side if desired. Serve the vegetables and eggs warm or at room temperature, with the peanut sauce warm for ideal texture and flavor.

Notes

• Natural peanut butter can be smooth or crunchy according to preference.
• Maesri brand red curry paste is noted as particularly authentic for this recipe.
• Kecap Manis, Indonesian sweet soy sauce, is key for authentic flavor.
• Lime juice can be adjusted to balance the sourness of the sauce.
• Adjust sambal oelak or chili paste to your personal spice tolerance.
• Prawn crackers are optional but add a delightful crunchy contrast traditionally served alongside.
• Tempeh can be substituted with firm tofu if preferred.

Keywords: Gado Gado, Indonesian salad, peanut sauce, tempeh, tofu, healthy salad, blanched vegetables, traditional Indonesian recipe