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Gado Gado Recipe - A Taste of Indonesia

A fun take on a mixed salad, Gado Gado combines a delightfully rich peanut sauce with tons of greens!

Click here for video recipe and story on Instagram.


A platter with assorted veggies, boiled eggs, and slices of bread beside a bowl of sauce. Wooden background adds a rustic touch. Gado Gado Indoensian

"People from a rich culture don’t just eat to fill their stomachs. They eat to honor the creator, to appreciate nature, and to connect with their heritage." - Pramoedya Ananta Toer


Gado-Gado is a quintessential Indonesian dish that reflects the country's culinary diversity and resourcefulness.


The name "gado-gado" translates to "mix-mix," emphasizing its essence as a vibrant, mixed salad. It’s a harmonious combination of lightly blanched and raw vegetables, tofu, tempeh, boiled eggs, and lontong (compressed rice cakes), all coated in a rich, nutty peanut sauce.


The dish is thought to have originated from Java, where peanuts were introduced by Portuguese traders in the 16th century and quickly became a staple ingredient in Indonesian cuisine.


Over time, the dish evolved into a practical, affordable, and nourishing meal for farmers and workers, thanks to its use of abundant local produce.


Gado-Gado holds a special place in Indonesian culture as a unifying dish, symbolic of the country's motto, "Bhinneka Tunggal Ika" ("Unity in Diversity").


Its versatility means that each region of Indonesia has its own take on Gado-Gado. For example, in Central Java, the peanut sauce might be sweetened with palm sugar, while in West Java, the addition of fresh lime or tamarind gives it a tangy edge.


In diaspora communities, Gado-Gado serves as a comforting reminder of home. It’s especially popular in places like Malaysia, Singapore, and the Netherlands, where Indonesian migrants and colonial history have left a lasting culinary influence. For those abroad, Gado-Gado is a way to reconnect with Indonesian heritage and share it with others.


Today, Gado-Gado is enjoyed as both a street food and a refined dish in Indonesian households and restaurants. It’s often served with fried shallots, emping (melinjo crackers), or krupuk (prawn crackers) for added texture.


Despite modern adaptations, the heart of the dish remains the same: a celebration of fresh, wholesome ingredients and the rich, aromatic peanut sauce that ties it all together. It’s more than just a salad—it’s a dish that tells the story of Indonesia’s vibrant food culture and its enduring ability to bring people together.


Gado Gado Recipe

Prep time 40 minutes | Cook time 30 minutes | Serves 4

Ingredients

For the peanut sauce:

  • 250g roasted peanuts (unsalted) or peanut butter (smooth or chunky)

  • 2 cloves garlic, minced

  • 3 small red chilies (adjust to spice preference), chopped

  • 1 tablespoon palm sugar (or brown sugar)

  • 1 tablespoon tamarind paste

  • 1 tablespoon fish sauce

  • 2 tablespoons sweet soy sauce (kecap manis)

  • 2 kefir lime leaves (optional)

  • 1 cup coconut milk (optional, for creaminess)

  • 1-1½ cups water (adjust for desired sauce consistency)

  • Salt to taste

For the salad:

  • green beans, trimmed and blanched

  • bean sprouts, blanched

  • potatoes, boiled and sliced

  • carrots, sliced and blanched

  • spinach, sliced and blanched

  • tomatoes, chopped

  • cucumber, thinly sliced

  • cabbage, shredded and lightly steamed

  • 4 hard-boiled eggs, halved

  • 200g fried tofu, cut into cubes

  • 200g tempeh, fried or grilled (optional)

  • 1-2 rice cakes (lontong), sliced (optional)

For garnish:

  • Fried shallots

  • Emping or krupuk (melinjo or prawn crackers)

  • Lime wedges

Instructions

  1. Make the peanut sauce:

    • Grind the roasted peanuts into a paste using a food processor or mortar and pestle. (Skip this step if using peanut butter.)

    • Heat a pan over medium heat and sauté the minced garlic and chilies in a small amount of oil until fragrant.

    • Add the peanut paste (or peanut butter), palm sugar, tamarind paste, and sweet soy sauce. Stir to combine.

    • Gradually pour in the coconut milk and water, stirring constantly until you achieve a smooth, creamy sauce. Add in kefir lime leaves. Simmer for 5-10 minutes. Adjust the seasoning with salt and more palm sugar or tamarind if needed. Set aside.

  2. Prepare the salad:

    • Blanch or steam the green beans, spinach, bean sprouts, carrots, until tender but still crisp. Drain and set aside.

    • Add cabbage and tomatoes.

    • Boil the potatoes and eggs, then slice them.

    • Fry or grill the tofu and tempeh until golden.

  3. Assemble the Gado-Gado:

    • Arrange the blanched vegetables, potatoes, cucumber, tofu, tempeh, eggs, and rice cake slices on a large serving platter or individual plates.

    • Generously drizzle the peanut sauce over the top or serve in a bowl for dipping on the side.

  4. Garnish and serve:

    • Sprinkle with fried shallots and serve with crackers on the side. Add lime wedges for squeezing over the dish for extra brightness.



Are you interested in more flavors from South East Asia? Check out the recipes below


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!


Asia

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Cambodian Lok Lak - A dangerously delicious and peppery stir fry.

Filipino Chicken Adobo - Soy and sugar braised chicken

Laotian Larb - A pork salad accented with tons of fresh herbs

Maldivian Mashuni & Roshi - An easy to make tuna salad with flatbread.

North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.

South Korean Galbijjim - A rich soy braised beef short rib

Thai Pad Ka Prow - A spicy ground pork and holy basil dish.

Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.

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