About
"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.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
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

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Instructions
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.
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.
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.
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.