Description
Gado Gado is a vibrant Indonesian salad featuring a medley of blanched vegetables, crispy tempeh, boiled eggs, and refreshing cucumber, all served with a rich, creamy peanut sauce. This dish is perfect as a light meal or a shared appetizer, bringing delightful textures and bold flavors together with a balanced sweetness, tang, and mild heat.
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 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
Vegetables & Proteins
- 1 bunch spinach, roots trimmed
- 4 cups beansprouts
- 200g / 7 oz potato (small halved, large peeled and 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 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 is spicier, large less spicy)
Instructions
- Prepare the peanut sauce: In a small saucepan, combine peanut butter, red curry paste, Kecap Manis, sambal oelek, salt, pressed garlic, lime juice, coconut milk, and water. Heat over medium-low heat, bringing it to a gentle simmer. Cook for about 5 minutes, stirring regularly to prevent sticking, until the sauce thickens to a drizzling consistency. Adjust seasoning by adding more lime juice for sourness, salt, or sugar to balance the sweetness if needed. Cover and keep warm.
- Blanch the potatoes: Bring a large saucepan of water to a boil. Add the prepared potatoes and cook for about 5 minutes until tender. Use a slotted spoon to transfer them to a colander to drain.
- Blanch the beansprouts: In the boiling water, cook the beansprouts for approximately 3 minutes until just wilted. Drain in a colander and press gently to remove excess water.
- Wilt the spinach: Submerge the spinach in the boiling water until it instantly wilts. Remove and drain in a colander, pressing out excess moisture.
- Prepare the tempeh or tofu: Slice into approximately 0.75 x 5 cm (1/3 x 2 inch) pieces. Heat vegetable or peanut oil in a skillet over medium-high heat. Cook the tempeh for 2 minutes on each side until deep golden and crispy. For tofu, cook about 1.5 minutes per side. Remove and set aside.
- Assemble the dish: You can create one platter for sharing or individual servings. Arrange the blanched vegetables, crispy tempeh, and boiled eggs (warm or at room temperature) on serving plates. Place the peanut sauce in a separate bowl (serve warm). Sprinkle finely chopped peanuts and optional sliced fresh red chili on top. Serve with prawn crackers on the side for added crunch.
Notes
- Use smooth or crunchy peanut butter based on preference.
- Maesri brand red curry paste provides authentic flavor.
- Kecap Manis is essential for the characteristic sweet soy flavor.
- Fresh lime juice balances the sweetness and adds acidity.
- Tempeh or firm tofu works well for a protein boost; tofu requires slightly less cooking time.
- Prawn crackers add textural contrast but are optional.
- Serve the sauce warm, as it thickens when cooled; add water to adjust consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Indonesian
Keywords: Gado Gado, Indonesian salad, peanut sauce, tempeh, vegetables, healthy salad, Asian cuisine, vegetarian recipe
