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Gado-Gado – Vegetable Salad with Peanut Sauce
Gado-Gado is an Indonesian salad of blanched and raw vegetables, potatoes, egg, fried tofu and tempeh under a thick peanut sauce. You blend the sauce from roasted peanuts, palm sugar, tamarind and kecap manis. In nasi pecel the sauce is hotter and comes with rice; in gado-gado it is milder and fills you up with potatoes.
Gado-Gado – Vegetable Salad with Peanut Sauce
Laura Chen
4
25 minutes
35 minutes
720
Indonesian
Main course
Gado-Gado is an Indonesian salad of blanched and raw vegetables, potatoes, egg, fried tofu and tempeh under a thick peanut sauce. You blend the sauce from roasted peanuts, palm sugar, tamarind and kecap manis. In nasi pecel the sauce is hotter and comes with rice; in gado-gado it is milder and fills you up with potatoes.
Ingredients
For the vegetables and sides:
- 400 g waxy potatoes
- 4 eggs
- 200 g firm tofu, in 2 cm cubes
- 200 g tempeh (fermented soybeans in a block), sliced
- 3 tbsp oil for frying
- 150 g mung bean sprouts
- 200 g spinach or water spinach
- 200 g green beans, cut into 4 cm pieces
- 200 g white cabbage, in strips
- 1 cucumber, sliced
- 2 l water with 1 tsp salt for blanching
For the peanut sauce:
- 150 g roasted, unsalted peanuts
- 2 garlic cloves
- 2 red chiles
- 40 g palm sugar (gula jawa, coconut blossom sugar), chopped
- 1 tbsp tamarind paste (sour fruit pulp)
- 2 tbsp kecap manis (sweet Indonesian soy sauce)
- 1/2 tsp salt
- 250 ml warm water
- 1 tbsp lime juice
To serve:
- 2 tbsp fried shallots
- Krupuk (shrimp chips), to serve
Instructions
- Boil the potatoes in their skins in salted water for 20 minutes, until a knife slides in easily. Peel them and cut them into slices.
- Boil the eggs for 9 minutes, cool them in cold water, peel and halve them.
- Heat the oil in a pan and fry the tofu and tempeh over medium heat for 6 to 8 minutes, until golden brown all over. Drain on paper towels.
- Bring 2 l salted water to a boil. Blanch in turn the sprouts for 30 seconds, the spinach for 30 seconds, the beans for 4 minutes and the cabbage for 2 minutes. Cool each kind in cold water and let it drain.
- Fry the garlic and chile in a little leftover oil for 1 minute, until the garlic is fragrant. Blend the peanuts, garlic, chile, palm sugar, tamarind, kecap manis, salt and 200 ml water in a blender into a thick sauce.
- Warm the sauce in a pot over low heat for 3 minutes, stirring. If it is too thick, stir in the remaining water. Season with lime juice.
- Arrange the vegetables, cucumber, potatoes, tofu, tempeh and eggs on a platter. Pour the warm sauce over them, sprinkle with fried shallots and serve krupuk alongside.
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