Indonesian

Gado-Gado

“Indonesian salad of blanched vegetables, tofu, tempeh, and hard-boiled egg dressed in a rich peanut sauce.”

Tofu

Egg

Cabbage

Cucumber

Peanut

Garlic

Medium1 hour

Where it comes from

Gado-Gado is a beloved Indonesian salad that exemplifies the country's diversity and culinary creativity. Emerging from the vibrant street food culture of Java, this dish combines a medley of blanched vegetables, tofu, and hard-boiled eggs, all generously coated in a rich, nutty peanut sauce. Surprisingly, the name translates to 'mix-mix,' reflecting the dish's eclectic nature.

A colorful celebration of textures and flavors, this Indonesian salad delights with its rich peanut sauce and fresh crunch.

On the Palate

What goes into it

How it's made

1
Begin by blanching a colorful assortment of vegetables like cabbage, green beans, and carrots until tender yet crisp.
2
Prepare tofu and tempeh by frying them until golden and crispy, adding a delightful texture to the dish.
3
Whisk together a creamy peanut sauce using roasted peanuts, coconut milk, lime juice, and a touch of chili for heat.
4
Layer the blanched vegetables, tofu, and hard-boiled eggs on a platter, drizzling the luscious peanut sauce generously over the top.

Blanching Boiling