Gado gado (Indonesian salad with peanut sauce)

This tasty meal salad is a delicious mix of vegetables and other ingredients smothered in a flavorful peanut sauce. Such a great mix.

Prep Time20

Cook Time10

Total Time30

Course: Lunch, Main Course

Cuisine: Indonesian

Servings:

Calories: 616kcal

Author: Caroline

Save

Ingredients

For peanut sauce

1 tablespoon tamarind pulp soaked in 2 tbsp/30ml boiling water
75 g roasted unsalted peanuts
1 clove garlic
1 red chili optional
½ tablespoon kecap manis
1 tablespoon palm sugar or coconut/brown sugar
¼ teaspoon salt
½ lime juice ie juice of ½ lime
3 tablespoon hot water approximately, as needed
vegetable, canola or sunflower oil for frying

For salad

1 hard boiled egg (or 2 if you prefer a bit more)
2 potatoes
4 oz green beans
1 cup beansprouts
2 handfuls green cabbage shredded (I missed here but would typically include)
1 Persian cucumber or ½ English cucumber
6-8 cherry tomatoes
2 slices fried tofu approx, or more/less to taste, diced

To serve

1 tablespoon fried shallots approximately, optional but recommended
10 Indonesian shrimp crackers (krupuk udang) can skip if not available but recommended

Instructions

For sauce (and preparing ingredients for serving)

Soak the tamarind pulp in boiling water and leave as you prepare peanuts and other ingredients.
If you have not already cooked the shallots and shrimp crackers, I recommend doing those first before you make the salad. Add a layer of neutral oil, such as canola or sunflower oil, to a small skillet/frying pan over a medium heat. Follow instructions on packet but watch as the crackers cook very quickly.
Roughly chop the garlic and chili, if using. I recommend briefly frying the peanuts, if you use roasted peanuts, to add more flavor. Cook until gently starting to brown then drain as you remove them with a straining spoon and drain on paper towel. If you use ready-fried then this is not needed. Fry the garlic and chili for a minute or two until soft then remove and drain.
Place the peanuts, softened garlic and chili in a small food processor or blender. Blend until well chopped and blended - if can be a little chunky or smooth, as you prefer (and some will depend on your machine).
Squeeze the tamarind pulp to try to extract as much flavor from and juices from it as you can - the liquid should become thicker. Strain the mixture to hold back the chunks of pulp but try to push through as much of the liquid as you can.
Add the other sauce ingredients except water to the ground peanuts - kecap manis, palm sugar, salt, tamarind, lime juice. Blend to mix. Add some warm water, just part at first if you want to get a consistency that works. It should be pourable but not too thin. Remember it will thicken a little as it cools. Set aside.

To prepare salad

Dice the potatoes into bite sized pieces and place in a small pot/pan. Cover with cold water so they are fully submerged then bring to a boil. Reduce heat to simmer then cook for around 5 -7 minutes, depending on size and type of potato until the potato is just tender to a knifepoint. You want them cooked but not breaking up. Drain and set aside.
Meanwhile trim the ends of the beans, as needed, and bring a pot of water to a simmer. Have a bowl with iced water ready to one side.
Place the beans in the boiling water and cook for around 3 minutes until just softening, then remove and place immediately in the iced water to stop them cooking. Place the beansprouts in the boiling water around 30 seconds then also remove them to the iced water (add more ice if needed). If using cabbage, also blanch that for around a minute and then place in iced water. Drain each of the vegetables and set aside.
The salad ingredients and sauce can be prepared ahead of time then each stored in containers in the fridge for a day or two. You may need to gently warm the sauce to loosen it up before using, or else add a little hot water. The crackers and fried shallots should be kept in airtight containers at room temperature.
Cut the cucumber into slices or chunks, as you prefer, and halve the tomatoes. Fry the slices of tofu (and/or tempeh) to gently crisp then cut into bite sized chunks. Peel and quarter the hard boiled egg(s).
Arrange the various salad ingredients in stacks in 2 bowls then drizzle over the peanut sauce. Top with some fried shallots and shrimp crackers to the side so that they stay crisp.

Video

Notes

You can easily adapt the salad ingredients to what you have or prefer - beans, beansprouts and cucumber are all very typical, but other are more variable. You could use large leaf spinach (blanched and roughly chopped) or chayote squash (cooked and diced). I forgot the cabbage in most of the photos, but it still works well without. Tomatoes are less typical but add a nice pop of color.

You can use tofu and/or tempeh as you have and prefer - simply fry slices and chop to bite sized pieces. In many of these photos I had leftover tofu puffs that I fried to crisp a little then chopped. Adapt to suit!

You might like to make extra sauce then store the leftovers in the fridge for up to 3 days to use another time.

Nutrition

Tried this recipe?Please consider !