Gado Gado is an Indonesian vegetable salad that is accompanied with a rich peanut sauce, either smothered on the top or served on the side, I prefer the later. I have had a few gado gado’s that have been doused in peanut sauce and I was unable to decipher what vegetables were under the volcano of peanut sauce. Don’t get me wrong, I am a lover of peanut sauce, but even this girl has her limits.
In Bahasa Indonesian, gado gado translates to mean potpurri or meadley, which for this dish forms a mixture of fresh seasonal vegetables, steamed and raw, a boiled egg, tofu or tempeh, something crunchy like peanuts or shrimp chips and a luxuriously creamy peanut sauce.
Head to your local market and grab whatever vegetables inspire you. For me, my market looks something like this.
Traditionally, the peanut sauce is made with fresh ground peanuts, which is often made with a big mortar and pestle, no fancy food processors here, but I am making a simplified version, with natural peanut butter.
- 1 white potato, cubed
- 1 sweet potato, cubed
- 2 eggs
- 150g of tempeh or tofu, but into triangles
- 2 plum tomatoes, cut into wedges
- ¼ cucumber, sliced into moons
- a handful of green beans, trimmed
- 2 carrots, cut in half and sliced into moons
- 2 cups green cabbage, chopped into 1" pieces
- 2 tsp coconut oil
- For the sauce:
- 1 clove garlic
- juice of 1 lime
- 1 tsp chili paste
- 2 tsp honey or brown sugar
- ¼ cup natural peanut butter
- 2 tsp soy sauce
- 1 tsp fish sauce (optional)
- ¼ cup coconut milk
- 1 Tbsp of warm water to thin, more if necessary
- Optional garnish:
- 2 Tbsp chopped peanuts
- lime wedges
- shrimp chips
- In a saucepan of salted boiling water, add potatoes and cook until fork tender, about 10-15 mins.
- In another small pot, cover eggs with cold water, bring to a boil then turn off heat and let rest in water for 10 mins, drain and set aside. Peel off shells when cooled, cut into wedges.
- Remove potatoes with a slotted spoon to drain, set aside and add greens beans and carrots, cooking for 2-3 mins, until bright and tender crisp.
- In a large pan, over medium high heat, add coconut oil and tempeh (or tofu) to pan searing till golden brown, 2-3 mins per side, set aside.
- Dividing between two plates, arrange vegetables, tempeh, and eggs any way you like. Drizzle with a bit of peanut sauce and serve the remainder on the side. Garnish with chopped peanuts and a wedge of lime.
- For the Sauce:
- Whisk all ingredients together in a small bowl or blend together in a blender. Taste and season if need be.
-This recipe can easily be doubled.
-Need a vegan option? Leave out the fish sauce and egg and add in another protein, such as some chickpeas.
-One batch of peanut sauce I made with coconut milk and one without, it will be great either way
Cheers to meals that are topped with peanut sauce! Indonesians have a good thing going here. Let me know if you give it a go.
If you like this recipe, you will probably also enjoy my Spicy Peanut Noodles, which is one of my fav recipes to date.