Gado-Gado is an Indonesian salad served with spicy peanut sauce. It’s a popular vegetarian dish in Indonesia and widely sold in almost every part of Indonesia. This mixed vegetable dish contains no meat at all and it’s a good choice if you are vegetarian or even vegan.
The vegetables used in gado-gado quite vary, every region have their own version of gado-gado. In Jakarta (sometimes it called Betawinese gado-gado) they usually add boiled unripe jackfruit, while in my hometown in Makassar the seller adding fresh lettuce.
Gado-Gado Bowl with Spicy Peanut Sauce
- 200 grams unsalted roasted peanuts
- 500 ml coconut milk
- 3 cloves garlic
- 5 red chillies
- 4 kaffir lime leaves
- 50 grams palm sugar
- 2 tablespoons kecap manis
- salt and sugar to taste
- 2 tablespoons tamarind concentrate
- 1 boiled potato, peeled and cubed
- 8 lettuce leaves, roughly chopped
- 5 kale, roughly chopped
- 1 cucumber, thinly sliced
- 100 grams bean sprout, blanched
- 1 block firm tofu or tempe, cut into small chunks
- 3 hard-boiled eggs
- rice cake, optional
- Peanut sauce: Heat oil in a pan over medium-low heat. Add garlic and chillies and cook for 2-3 minutes until soft, let it cool. Transfer garlic, chilli, roasted peanuts, kaffir lime leaves and palm sugar to a food processor; pulse until ground.
- Transfer paste to a saucepan and add coconut milk, cook over medium heat for 5-7 minutes, stirring constantly. Stir in tamarind concentrate, water, kecap manis and season with salt and sugar. Simmer until sauce is thickened 3-4 minutes.
- Heat oil in a frying pan and fry tofu until puffed and golden, drain on paper towel.
- Arrange potato, lettuce, kale, cucumber, bean sprouts, rice cake and tofu in a bowl. Top with sliced hard boiled egg and fried shallots, drizzle with peanut sauce and calamansi or lime juice.