Preparing Gado-Gado

Gado-Gado (Indonesian Salad with Peanut Sauce) — Serves 2

Overview

• Cuisine: Indonesian

• Dish Type: Vegetarian (can be made vegan)

• Prep Time: 25 minutes

• Cook Time: 15 minutes

• Total Time: 40 minutes

 Equipment Needed:

• Medium saucepan (for boiling eggs and vegetables)

• Steamer or strainer (optional, for steaming veg)

• Frying pan (if using tempeh or tofu)

• Small pot (for sauce)

• Mixing bowls

• Knife and chopping board

• Blender or whisk (for peanut sauce)

 Ingredients

 For the Salad:

• 2 small potatoes, peeled and cubed

• 1 small carrot, sliced

• 100g green beans or long beans, trimmed

• 1 handful bean sprouts (optional)

• 1/4 small cabbage, roughly chopped

• 4–6 slices cucumber

• 1–2 hard-boiled eggs, halved

• 100g firm tofu or tempeh, cut into cubes (optional)

• A handful of lettuce leaves (optional, for serving)

 For the Peanut Sauce:

• 1/3 cup peanut butter (smooth or chunky)

• 1 garlic clove, minced

• 1 small red chili or 1/2 tsp chili paste (adjust to heat preference)

• 1 tbsp palm sugar or brown sugar

• 1 tbsp tamarind juice (or 1 tsp tamarind paste + 2 tbsp water)

• 1 tbsp sweet soy sauce (kecap manis)

• 1/2 cup water (adjust to preferred sauce thickness)

• 1 tbsp lime juice

• Salt to taste

 Preparation Steps

1. Boil Vegetables and Eggs (15 mins)

• In a medium pot, bring water to a boil.

• Boil potatoes for 8–10 mins until tender, then remove.

• Add carrots, cabbage, and green beans to the same pot for 3–5 mins (or steam if preferred). Blanch bean sprouts last for 30 seconds.

• Boil eggs for 8–10 minutes. Cool and peel.

2. Cook Tofu or Tempeh (optional, 5–7 mins)

• Pan-fry tofu or tempeh cubes in a bit of oil until golden brown on all sides. Set aside.

3. Make the Peanut Sauce (5–10 mins)

• In a small saucepan, combine peanut butter, garlic, chili, sugar, tamarind, and water.

• Heat gently and whisk/stir continuously until smooth and slightly thickened (about 5 mins).

• Add sweet soy sauce, lime juice, and a pinch of salt. Adjust thickness with more water if needed.

• Taste and adjust sweetness, salt, and spice.

 To Assemble

1. Arrange vegetables, tofu, and egg neatly on a plate or shallow bowl.

2. Drizzle generously with warm peanut sauce.

3. Garnish with:

   • Fried shallots (optional)

   • Lime wedges

   • Crushed peanuts or emping/krupuk (Indonesian crackers) for crunch

 Tips

• Use pre-cooked store peanut sauce in a pinch, but fresh homemade is best.

• For a vegan version, skip the egg or use plant-based protein.

• Sweet soy sauce (kecap manis) is key — if unavailable, mix regular soy sauce with a touch of molasses or brown sugar.