Gado Gado

Gado Gado is a mixed vegetable salad served with a spicy peanut sauce dressing. It’s a traditional dish in Indonesia; but, also very popular in Malaysia.

As for the salad, just make it using a good mix of your favorite vegetables. The peanut sauce dressing is relatively easy to make. There’s no cooking required, apart from roasting the peanuts. So do try my version of this peanut dressing. They are sweet, salty, sour, and spicy!

Note: This is an updated post with a new video cooking guide.



Gado Gado (Mixed Vegetables with Spicy Peanut Sauce)

Ingredients

1 Packet (350 g) Firm Tofu, cubes
1 Piece (100 g) Organic Tempeh, cut into 1/2 inch strips
100 g Long Beans, cut into 1/2 inch lengths
200 g Bean Sprouts
100 g Kangkung
100 g Sweet Potato Leaf
1 Small (200 g) Cabbage, coarsely shredded
1 Small (400 g) Jicama, shredded or cut into thin strips
1 Cucumber, shredded or cut into thin strips
4 Potatoes, boiled and diced
4 Hard-Boiled Eggs, shelled, quartered
Fried Emping/Crackers
Oil for deep frying

Peanut Sauce Dressing
250 g Roasted Peanuts
100 g Palm Sugar, ground
10 to 12 Bird's Eye Chilies
2 Shallots, ground
3 Cloves Garlic
2 tsp Sea Salt
Juice of 1 Big Lime or to taste
250 to 300 ml Water

Method

Deep fry the tofu and tempeh in batches until golden brown in color. Drain on paper towel.

Blanch the bean sprouts for about 20 seconds. Then blanch the long beans, water spinach/kangkung, sweet potato leaves, and cabbage separately in boiling water for about a minute or two. . Drain all the vegetables in a colander and plunge them into an ice water for about 5 minutes. Make sure all the vegetables are well drained.

For the peanut sauce dressing: Ground the garlic, chilies, shallots, and sea salt in a pestle mortar. Then add the palm sugar, and slowly ground the peanuts. Adjust the peanut sauce consistency with water and season with lime juice. Serve the peanut sauce dressing with the prepared vegetables.