Gado Gado: Indonesian Salad with Peanut Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Blanch Spinach: Submerge the spinach in the boiling water; it will wilt instantly. Remove and transfer to a colander, pressing out excess water.
- 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).
- 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
