Gado Gado: Indonesian Salad with Peanut Sauce Recipe

Introduction

Gado Gado is a classic Indonesian salad featuring a medley of blanched vegetables, boiled eggs, and crispy tempeh, all drizzled with a rich, flavorful peanut sauce. This dish is vibrant, satisfying, and perfect for a light lunch or dinner. Its creamy sauce with a hint of spice makes it truly irresistible.

Ingredients

• 1/3 cup natural peanut butter, smooth or crunchy (your choice)
• 4 tsp red curry paste (store bought, Maesri brand preferred)
• 3 tsp Kecap Manis (Indonesian sweet soy sauce)
• 1 tsp sambal oelak or other chili paste (adjust spiciness to taste)
• 1/2 tsp salt
• 1 large garlic clove, pressed (~ 3/4 tsp)
• 1 1/2 tbsp lime juice
• 1/2 cup full-fat coconut milk (Ayam brand preferred)
• 1/2 cup water
• 1 bunch spinach, roots trimmed
• 4 cups beansprouts
• 200g (7 oz) potato (small halved or large peeled and chopped 2 cm / 1″ cubes or 1.5 cm / 1/2″ slices)
• 1 cucumber, sliced diagonally (or 1/2 long cucumber, e.g., Telegraph/English)
• 2–3 boiled eggs, peeled and halved
• 15 prawn crackers (optional)
• 2 tbsp vegetable or peanut oil
• 200g (7 oz) tempeh or firm tofu
• 1 tbsp finely chopped peanuts (highly recommended)
• Red chili, finely sliced (optional, small = spicy, large = less spicy)

Instructions

1. Step 1: Prepare the peanut sauce by combining peanut butter, red curry paste, Kecap Manis, sambal oelak, salt, garlic, lime juice, coconut milk, and water in a small saucepan over medium-low heat.
2. Step 2: Bring the mixture to a simmer and cook for about 5 minutes, stirring regularly to prevent sticking, until the sauce thickens. If it becomes too thick, add more water so it can be drizzled smoothly.
3. Step 3: Taste the sauce and adjust the flavor with more lime juice for sourness, salt, or a bit of sugar if needed. Cover and keep warm.
4. Step 4: Bring a saucepan of water to boil. Add the potatoes and cook for 5 minutes or until tender. Use a slotted spoon to transfer potatoes to a colander to drain.
5. Step 5: Cook beansprouts in the boiling water for 3 minutes until just wilted. Drain and gently press out excess water.
6. Step 6: Submerge spinach in the boiling water until it wilts instantly. Remove, drain, and press out excess water.
7. Step 7: Slice tempeh or tofu into approximately 0.75 x 5 cm (1/3 x 2″) pieces.
8. Step 8: Heat oil in a skillet over medium-high heat. Fry tempeh for 2 minutes on each side until golden and crispy (tofu takes about 1 1/2 minutes per side).
9. Step 9: Assemble the salad on a platter or individual plates. Arrange the cooked vegetables, tempeh, and halved boiled eggs. You may serve the vegetables and eggs warm or at room temperature.
10. Step 10: Pour the warm peanut sauce into a serving bowl. Sprinkle the salad with chopped peanuts and sliced red chili if desired. Serve prawn crackers on the side.

Tips & Variations

• Use firm tofu instead of tempeh for a milder flavor and softer texture.
• Adjust the chili paste amount to control the heat level in the peanut sauce.
• For added protein, include cooked chicken or shrimp alongside the vegetables.
• Fresh lime juice brightens the sauce—add a splash just before serving for extra zing.

Storage

Store any leftover peanut sauce in an airtight container in the refrigerator for up to 3 days. Gado Gado components can be kept separately chilled for 1–2 days, but best served fresh. Reheat the sauce gently on the stove before serving, as it thickens when cooled—thin with water if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made a day in advance and kept refrigerated. Reheat gently, stirring well and thinning with water if the sauce thickens too much.

What can I use instead of Kecap Manis?

If you don’t have Kecap Manis, you can substitute with a mixture of soy sauce and a small amount of brown sugar or molasses to mimic the sweet, rich flavor.

Gado Gado: Indonesian Salad with Peanut Sauce Recipe

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★★★★★

5 from 73 reviews

Gado Gado is a traditional Indonesian salad featuring a vibrant mix of blanched vegetables, boiled eggs, crispy tempeh or tofu, and a rich, creamy peanut sauce made with coconut milk and red curry paste. This dish offers a delicious balance of sweet, spicy, sour, and salty flavors, perfect for sharing as a light meal or appetizer.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Indonesian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peanut Sauce

• 1/3 cup natural peanut butter, smooth or crunchy
• 4 tsp red curry paste (store bought, Maesri brand recommended)
• 3 tsp Kecap Manis (Indonesian sweet soy sauce)
• 1 tsp sambal oelek or other chili paste (adjust spiciness to taste)
• 1/2 tsp salt
• 1 large garlic clove, pressed (~ 3/4 tsp)
• 1 1/2 tbsp lime juice
• 1/2 cup full fat coconut milk (Ayam brand recommended)
• 1/2 cup water

Vegetables and Garnishes

• 1 bunch spinach, roots trimmed
• 4 cups beansprouts
• 200g / 7 oz potato (small halved or large peeled chopped into 2 cm cubes or 1.5 cm slices)
• 1 cucumber, sliced on the diagonal (or 1/2 Telegraph/English cucumber)
• 2 – 3 boiled eggs, peeled and halved
• 15 prawn crackers (optional)

Crispy Tempeh or Tofu

• 2 tbsp vegetable or peanut oil
• 200g / 7 oz tempeh (or firm tofu)

Garnishes

• 1 tbsp finely chopped peanuts (highly recommended)
• Red chili, finely sliced (optional; small = spicy, large = less spicy)

Instructions

1. Prepare Gado Gado Peanut Sauce: In a small saucepan over medium-low heat, combine the peanut butter, red curry paste, Kecap Manis, sambal oelek, salt, pressed garlic, lime juice, coconut milk, and water. Bring the mixture to a simmer, cooking for about 5 minutes while stirring regularly to prevent sticking and burning. Adjust thickness by adding more water if necessary to achieve a drizzle-able consistency.
2. Taste and Adjust Sauce: After simmering, taste the sauce and adjust flavor by adding more lime juice for sourness, salt to enhance savory notes, or sugar if additional sweetness is desired. Once satisfied, cover and keep the sauce warm.
3. Blanch Vegetables – Potatoes: Bring a large saucepan of water to a boil. Add the potatoes and cook for about 5 minutes or until tender when pierced with a fork. Use a slotted spoon to drain the potatoes and transfer them to a colander to drain excess water.
4. Blanch Vegetables – Beansprouts: In the boiling water, cook the beansprouts for 3 minutes or until just wilted. Remove with a slotted spoon and place in a colander; press gently to remove excess water.
5. Blanch Vegetables – Spinach: Add the spinach to the boiling water, submerging it fully. It will wilt quickly; remove immediately and press out excess water in a colander.
6. Prepare Crispy Tempeh or Tofu: Slice the tempeh or tofu into pieces approximately 0.75 x 5 cm (1/3 x 2 inches). Heat the vegetable or peanut oil in a skillet over medium-high heat. Fry the tempeh for 2 minutes on each side until deep golden and crispy; if using tofu, cook for about 1.5 minutes on each side.
7. Assemble the Salad: Arrange the blanched potatoes, beansprouts, spinach, cucumber slices, and crispy tempeh on a serving plate. Top with halved boiled eggs. This arrangement can be made on a large platter for sharing or in individual servings. Vegetables and eggs can be served warm or at room temperature, but the peanut sauce should be kept warm as it thickens once cooled.
8. Serve: Pour the warm peanut sauce into a serving bowl. Sprinkle the salad with finely chopped peanuts and garnish with fresh sliced red chilis if desired. Serve prawn crackers on the side if using. Enjoy your authentic Indonesian Gado Gado salad!

Notes

• Note 1: Use natural peanut butter without added sugar or oils for the best flavor balance.
• Note 2: Maesri brand red curry paste is recommended for authentic taste but any quality store-bought paste will suffice.
• Note 3: Kecap Manis is a sweet Indonesian soy sauce that adds depth; substitute with a mix of soy sauce and brown sugar if unavailable.
• Note 4: Fresh lime juice is crucial for the sauce’s bright sour note.
• Note 6: Prawn crackers add a crunchy texture; omit for vegetarian versions.
• Note 7: Tempeh provides a nutty flavor and firm texture; firm tofu is a suitable vegetarian alternative.

Keywords: Gado Gado, Indonesian salad, peanut sauce, tempeh, tofu, blanched vegetables, spicy peanut sauce, Asian salad