Description
Gado Gado is a classic Indonesian salad featuring a vibrant mix of steamed and fresh vegetables, boiled eggs, and tempeh, all generously drizzled with a rich and creamy peanut sauce. This salad balances textures and flavors from crunchy to soft, spicy to sweet, making it a wholesome and satisfying dish perfect for a light lunch or dinner.
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
Salad
- 1 bunch spinach, roots trimmed
- 4 cups beansprouts
- 200g / 7 oz potatoes (small halved, or large peeled and chopped into 2 cm / 1″ cubes or 1.5 cm / 1/2″ slices)
- 1 cucumber, sliced on the diagonal (or 1/2 long cucumber such as Telegraph/English)
- 2 – 3 boiled eggs, peeled and halved
- 15 prawn crackers (optional)
- 2 tbsp vegetable or peanut oil
- 200g / 7 oz tempeh or firm tofu
Garnishes
- 1 tbsp finely chopped peanuts (highly recommended)
- Red chili, finely sliced (optional; small chili is spicy, large chili less so)
Instructions
- Prepare the peanut sauce: In a mixing bowl, combine the natural peanut butter, red curry paste, Kecap Manis, sambal oelek, salt, pressed garlic, lime juice, coconut milk, and water. Whisk thoroughly until the sauce is smooth and well blended, adjusting water for desired consistency.
- Cook the vegetables: Bring a pot of water to a boil. Add the potatoes and cook until tender, about 10-12 minutes. In the last 1-2 minutes, add the spinach and beansprouts to blanch. Drain all vegetables and set aside to cool slightly.
- Prepare tempeh and garnish: Heat vegetable or peanut oil in a skillet over medium heat. Slice the tempeh into bite-sized pieces and pan-fry until golden brown and crisp on all sides, about 3-5 minutes per side. Remove and drain excess oil on paper towels.
- Assemble the salad: Arrange the cooked potatoes, blanched spinach, beansprouts, sliced cucumber, boiled eggs, and fried tempeh on a serving platter. Pour the peanut sauce generously over the salad. Garnish with finely chopped peanuts and sliced red chili if using. Serve immediately with optional prawn crackers on the side.
Notes
- Note 1: Use natural peanut butter without added sugar or oil for a more authentic flavor.
- Note 2: Maesri brand red curry paste is preferred for authenticity but any good quality red curry paste will work.
- Note 3: Kecap Manis is a thick, sweet Indonesian soy sauce that adds unique flavor; substitute with a mix of soy sauce and palm sugar if unavailable.
- Note 4: Fresh lime juice is essential to add brightness and balance the richness of the peanut sauce.
- Note 6: Prawn crackers add a crunchy texture when served alongside, but are optional.
- Note 7: Tempeh can be replaced with firm tofu for a vegetarian option.
