Gado-gado is a popular Indonesian salad dish that is made with a combination of vegetables, tofu, and hard-boiled eggs, all mixed together with a delicious peanut sauce. The dish originated from the Indonesian island of Java and has since become a staple in Indonesian cuisine.
The word “gado-gado” in Indonesian means “mix-mix”, which perfectly describes the dish as it is a mix of various vegetables and other ingredients. Gado-gado is often served as a main dish or as a side dish to accompany other Indonesian dishes.
There are many variations of gado-gado, but the most common ingredients include boiled potatoes, boiled eggs, green beans, bean sprouts, cabbage, cucumber, and tofu. Some versions also include shrimp crackers and fried tempeh.
The peanut sauce is what really sets gado-gado apart from other salads. The sauce is made by grinding roasted peanuts with garlic, shallots, chili peppers, and other spices. The mixture is then combined with coconut milk and tamarind paste to create a creamy, tangy, and slightly sweet sauce.
Gado-gado is a great way to get a healthy dose of vegetables while also enjoying the rich and flavorful peanut sauce. It is also a great vegetarian and vegan option for those looking for a meatless meal.
Ready for another delicious Indonesian dish? Look no further than gado-gado, a refreshing mix of vegetables, tofu, and peanut sauce that’s perfect for a light and healthy lunch or dinner.
The name gado-gado literally means ‘mix-mix’, and that’s exactly what this dish is all about. It’s a mix of cooked and raw vegetables, such as cabbage, bean sprouts, and carrots, along with tofu, tempeh, and hard-boiled eggs. The vegetables and protein are all arranged beautifully on a plate, and then drizzled with a generous serving of creamy, nutty peanut sauce.
The peanut sauce is really the star of the show here. It’s made with ground peanuts, garlic, chilies, kecap manis (a sweet soy sauce), and tamarind juice. The result is a rich, flavorful sauce that complements the fresh vegetables and tofu perfectly. You can adjust the spice level to your liking by adding more or less chilies.
Ready to make your own gado-gado at home? Here’s a recipe to get you started:
- 1/2 head of cabbage, shredded
- 1 cup of bean sprouts
- 1 large carrot, julienned
- 1 large cucumber, julienned
- 1 block of tofu, cubed and fried
- 1 block of tempeh, sliced and fried
- 2 hard-boiled eggs, sliced
- 1 cup of roasted peanuts, ground
- 3 cloves of garlic, minced
- 3-4 red chilies, minced
- 1 tablespoon of kecap manis
- 1 tablespoon of tamarind juice
- 1/4 cup of water
- In a large pot of boiling water, blanch the cabbage, bean sprouts, and carrots for 1-2 minutes. Drain and set aside.
- Arrange the blanched vegetables, cucumber, tofu, tempeh, and hard-boiled eggs on a serving plate.
- In a small saucepan, combine the ground peanuts, garlic, chilies, kecap manis, tamarind juice, and water. Cook over low heat until the sauce is heated through and well combined. If the sauce is too thick, add a little more water.
- Drizzle the peanut sauce over the vegetables and tofu, and serve immediately.
Enjoy your delicious gado-gado salad, and don’t be afraid to experiment with different vegetables and proteins to make it your own!