Gado Gado (Indonesian Salad with Peanut Sauce)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2
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Calories
572 kcal
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Course
Side Dish, Main Course
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Cuisine
Indonesian
Gado Gado (Indonesian Salad with Peanut Sauce)
Description
This Gado Gado recipe combines a variety of vegetables, including blanched potatoes, beansprouts, spinach, fresh cucumber, and hard-boiled eggs, arranged with crispy tempeh or tofu for protein. The peanut sauce is made by simmering natural peanut butter with red curry paste, Indonesian sweet soy sauce (kecap manis), chili paste, pressed garlic, lime juice, coconut milk, and water, creating a thick, drizzle-able sauce with a balanced sweet, salty, sour, and spicy profile.
The tempeh or tofu is sliced and pan-fried until golden and crispy, adding a satisfying contrast to the tender vegetables. Prawn crackers provide additional crunch, traditionally served on the side or atop the salad. The dish is garnished with chopped peanuts and optional sliced red chili for added flavor and texture.
Typically served as a main course or substantial side, Gado Gado offers a filling combination of vegetables and protein with a rich peanut dressing. The sauce can be adjusted for thickness and seasoning by adding water, lime, salt, or sugar to preference.
Natural peanut butter without additives ensures intense peanut flavor, while ingredients like Maesri red curry paste and authentic kecap manis contribute to an authentic taste. The sauce keeps well refrigerated and freezes easily. Reheating the cooked vegetables separately helps prevent excess water in leftovers.
Ingredients
Gado Gado Sauce:
- 1/3 cup natural peanut butter smooth or crunchy (your choice
- 4 tsp red curry paste , store bought (Maesri brand best, Note 2)
- 3 tsp kecap manis (Indonesian sweet soy sauce, Note 3)
- 1 tsp sambal oelek adjust spiciness to taste, or other chilli paste
- 1/2 tsp salt
- 1 garlic pressed using garlic press (~ 3/4 tsp, large clove
- 1 1/2 tbsp lime juice (Note 4)
- 1/2 cup coconut milk , full fat (Ayam brand best)
- 1/2 cup water
Salad (use any veg, Note 5):
- 1 spinach roots trimmed, bunch
- 4 cups beansprouts
- 200g / 7 oz potato - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices
- 1 cucumber , sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English)
- 2 egg peeled and halved, boiled
- 15 prawn crackers , optional (Note 6)
Crispy Tempeh (or tofu):
- 2 tbsp vegetable oil or peanut oil
- 200g / 7 oz tempeh (or firm tofu, Note 7)
Garnishes:
- 1 tbsp peanuts highly recommended, finely chopped
- red chili pepper finely sliced, optional (small = spicy, large = less spicy
Instructions
Gado Gado Peanut Sauce:
- Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
- Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
- Cover and keep warm.
Blanched Vegetables:
- Bring a saucepan of water to the boil.
- Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
- Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
- Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
Crispy tempeh or tofu:
- Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
- Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
Assemble:
- Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
- Place vegetables and tempeh on serving plate, top with egg.
- Pour sauce into serving bowl.
- Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.
Notes
- Use natural peanut butter without added sugar or oil to keep peanut flavor intense in the sauce.
- Maesri brand red curry paste is recommended for authentic flavor and affordability.
- Kecap manis, a sweet Indonesian soy sauce, can be substituted with dark soy sauce plus honey if unavailable.
- Lime juice can be replaced with cider or white vinegar to adjust acidity in the sauce.
- Prawn crackers add crunch and are traditionally served on the side; they can be fried or microwaved for a no-fat version.
- Tempeh should be pan-fried until deep golden and crispy; tofu can be crisped by dusting with flour before frying.
- The sauce makes more than needed; store leftovers refrigerated for up to 5 days or freeze for 3 months.
- Reheat cooked spinach and beansprouts separately to avoid excess water when serving leftovers.
- The salad is suitable as a main dish due to the filling peanut sauce, protein, and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572cal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 502mg | 21% |
| Potassium | 1796mg | 38% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 8232IU | 165% |
| Vitamin C | 77mg | 86% |
| Calcium | 243mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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