Gado-gado Jakarta

Name: Gado-gado Jakarta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 portions
Ingredients: 7 ounces roasted peanuts; 4 tablespoons peanut butter; 3 tablespoons palm sugar; 3 teaspoons tamarind paste; ½ teaspoon salt; 2 tablespoons Sambal Terasi/ Sambal Oelek; 2 fresh bird’s eye red chillies; ¼ teaspoon dry shrimp paste; 2 cups water; 2 tablespoons Lime juice; 3 tablespoons kecap manis; 4 ounces spinach; 5 ounces bean sprouts; 1 Lettuce; ½ small cabbage; 100 grams green beans; 1 large carrot; ½ cucumber; 200 grams extra-firm tofu; 4 eggs; Prawn crackers; fried onions; Kecap Manis/ sweet soy sauce

User Reviews

5.0

183 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 portions
Calories
470 kcal
Course
Lunch
Cuisine
Indonesian

Gado-gado Jakarta

Liam Rios

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This gado-gado recipe is simple and easy to make, and it uses real peanuts. With hard-to-resist flavour, this gado-gado will soon be your go-to salad when you fancy a bit of nutty sauce.

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Ingredients

Servings

For the peanut sauce

7 ounces roasted peanuts Or fried peanuts. See the note.
4 tablespoons peanut butter
3 tablespoons palm sugar Or dark muscovado sugar and dark brown sugar.
3 teaspoons tamarind paste see the note.
½ teaspoon salt.
2 tablespoons Sambal Terasi/ Sambal Oelek see the note.
2 fresh bird’s eye red chillies see the note.
¼ teaspoon dry shrimp paste or 1 tsp of fish sauce - optional.
2 cups water.
2 tablespoons Lime juice.
3 tablespoons kecap manis sweet soy sauce.

The vegetables and more

4 ounces spinach fresh or frozen.
5 ounces bean sprouts.
1 Lettuce.
½ small cabbage.
100 grams green beans.
1 large carrot.
½ cucumber.
200 grams extra-firm tofu.
4 eggs.

For garnish

Prawn crackers.
fried onions optional.
Kecap Manis/ sweet soy sauce.

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Instructions

For the sauce:

Using pestle and mortar, grind the peanuts with chilli, tamarind paste, sugar, salt, and shrimp paste (if using) until the nuts become as smooth as possible.
Add in lime juice, and water little by little as you mix it.
Add more water if the sauce is too thick. But do it little by little as you don’t want the sauce to become runny.
You can use the blender or food processor if you wish. Just put everything together and give it a blitz until you get a nice thick peanut sauce with a slightly runny consistency. Your sauce should be as thick as heavy cream (double cream).

For the vegetables:

Have the spinach blanched with hot boiling water for a minute or two, drain and set aside.
Soak the bean sprouts in hot boiling water for a minute or two, drain and set aside.
Cut the lettuce in thick slices.
Slice the cabbage thinly and boil for about 2-3 minutes until al dente. Drain and set aside.
Cut the green beans into 1-inch lengths, and parboil them. Set aside.
Cut the carrot in julienne sticks and boil them for about 5 minutes. Drain and set aside.
Boil the eggs, let them cool and slice. Set aside.
Cut potatoes in big cubes and boil until thoroughly cooked. Set aside.
Cube the tofu and shallow-fry until slightly-light golden.
Slice the cucumber.
Arrange the vegetables on a plate however you like, then pour the peanut sauce generously over the veggies, and sprinkle some fried onions on the top if you use.
Enjoy your gado-gado with prawn crackers.

Notes

You can fry raw peanuts instead. When you do, keep stirring as you’re frying the nuts so that they will be evenly cooked.
If you only have tamarind block in your pantry, you can make tamarind paste. Soak a 1-inch tamarind block in hot boiling water. Let it soften, and sieve it to get its juice.
You can make your own Sambal Terasi, as I explain in this Sambal Goreng Terasi recipe. If you don’t want to use this, you can put the chilies and Terasi (dried shrimp paste) twice as much as the recipe calls. Or, you can adjust as you try and taste the sauce.

Nutrition Information

Show Details

Serving 1g Calories 470kcal (24%) Carbohydrates 39g (13%) Protein 22g (44%) Fat 28g (43%) Saturated Fat 5g (25%) Polyunsaturated Fat 20g Cholesterol 125mg (42%) Sodium 1195mg (50%) Fiber 7g (28%) Sugar 23g (46%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 470 kcal

% Daily Value*

Serving	1g
Calories	470kcal	24%
Carbohydrates	39g	13%
Protein	22g	44%
Fat	28g	43%
Saturated Fat	5g	25%
Polyunsaturated Fat	20g	118%
Cholesterol	125mg	42%
Sodium	1195mg	50%
Fiber	7g	28%
Sugar	23g	46%