Indonesia • Regional Dish • Salad
Gado-Gado (Indonesian Salad)
Gado-gado is the kind of dish that quietly ruins boring salads for everyone. You get crunch, softness, protein, heat and that rich peanut sauce tying the whole plate together.
Instructions
- Bring a saucepan of water to a boil. Cook the eggs for 9 minutes, then transfer to cold water. Peel and halve them.
- Blanch the green beans for 2 minutes, then add the cabbage and carrots for 1 minute more. Add the bean sprouts for the last 20 seconds. Drain and rinse briefly under cool water to keep the vegetables bright and crisp-tender.
- Heat the oil in a frying pan over medium heat. Fry the tofu for 4 to 5 minutes, turning until lightly golden. Transfer to a plate. Fry the tempeh for 3 to 4 minutes until browned at the edges.
- Make the sauce. Heat 2 tbsp oil in a small pan over medium heat. Cook the shallots, garlic and chili for 2 to 3 minutes until softened.
- Transfer the aromatics to a blender or food processor. Add the peanuts, palm sugar, tamarind, kecap manis, salt and 180 ml warm water. Blend until thick but pourable. Add a little more water if needed. The sauce should coat a spoon, not sit there like peanut cement.
- Arrange the green beans, cabbage, carrots, bean sprouts, cucumber, potatoes, tofu and tempeh on a large platter or in shallow bowls. Add the egg halves.
- Spoon the peanut sauce generously over the top, or serve it on the side so people can add their own. Scatter over fried shallots or serve with prawn crackers if using.
Cultural Context
Gado-gado is one of Indonesia's best-known composed dishes, made from a mix of blanched vegetables, fresh herbs, tofu, tempeh and hard-boiled eggs, all combined with peanut sauce. It is hearty enough to be a meal, not just a side pretending to have ambition. Across Indonesia, the exact mix of vegetables and add-ons varies by region and household, which is part of the dish's appeal. What remains consistent is the contrast: crisp and soft textures, warm and cool ingredients, and a savory-sweet peanut dressing that brings everything together. It is practical home cooking, but it also has the kind of color and variety that makes the plate feel generous.
Fun Fact
The name gado-gado is often linked to the idea of "mix-mix," which makes sense once you see the plate. It is essentially a greatest-hits lineup of vegetables, protein and peanut sauce, all getting along better than most group projects.
Cook’s Tip
Use all tofu or all tempeh if that is easier. Both together create the best texture mix.
You can swap in spinach, chayote or lettuce, but keep a balance of raw and blanched vegetables.
If using store-bought tamarind concentrate, start small. Some are sharp enough to wake the dead.
The sauce should be thick enough to cling but loose enough to drizzle. Add warm water a spoonful at a time to adjust it.
For a faster version, boil the potatoes and eggs ahead of time.
Trivia
Unlike many Western salads, gado-gado usually includes several cooked ingredients. The contrast between blanched vegetables, fried tofu or tempeh, boiled egg and warm peanut sauce is exactly what makes it work.
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