Gado Gado Recipe features fresh vegetables, tofu, eggs, homemade peanut sauce, and shrimp crackers. Crisp bean sprouts, refreshing cucumber, crunchy cabbage, and carrots add color, while tender blanched green beans add freshness and snap to the salad. Boiled eggs and sweet potato provide a comforting contrast, while air-fried tofu adds texture, and radish offers a subtle peppery bite. This hearty salad is served with a creamy peanut sauce infused with garlic, shallot, red chili, and a splash of lime juice. Whether you make this vibrant salad with fresh or leftover ingredients, it is certainly an indulgent dish that will be a showstopper at any gathering!

While living in Singapore, I made the most of both opportunities to immerse myself in the region’s rich cuisine. Shopping at grocery stores and wet markets became exploratory trips, whether talking with local grocers about recipes or picking up recipe cards. The peanut sauce recipe was the result of one such trip. This spicy homemade peanut sauce has evolved over the years through incremental changes.

Being a reasonable cook, my husband made this salad using coconut cream and peanut butter while he was a student across four continents. This was the humble beginning of a dish that has journeyed with us, enriched by restaurant visits and various cookbooks. At home, this Gado Gado recipe is a complete meal for us. We enjoy eating it with rice cakes.

Some of the cookbooks had very basic recipes, in contrast to the rich, creamy, spicy peanut sauce I have tasted throughout Indonesia and in Indonesian restaurants. My husband’s creation was based on his native Malay Peninsula version. I began by tweaking his recipe, substituting fresh coconut milk for coconut oil and freshly roasted, ground peanuts for peanut butter.

What is Gado Gado?

Gado Gado is a traditional Indonesian salad that uses boiled vegetables, eggs, tofu, or tempeh, all coated in a rich peanut sauce. It means “mix-mix,” referring to the combination of ingredients. Gado Gado recipe varies by region, depending on ingredient availability, and it is popular in Jakarta and Surabaya. Known for its colorful mixture of textures and flavors, Gado Gado is considered one of Indonesia’s national dishes.

Origin:

‘Gado’ is thought to be derived from the Indonesian verb menggado, meaning ‘to consume without rice’. Given that rice is a staple throughout Indonesia and, more broadly, in Southeast Asia, this dish is something of an anomaly. In the context of Gado Gado Recipe, gado-gado refers to a potpourri or, literally, “mix-mix,” without rice. The origin of this dish is lost to history. Some claim it was originally brought by Chinese or Indian descendants of Portuguese people who were transported to Indonesia by the Dutch. The other urban legend is that the sauce was made of cashews (brought from South America through the Portuguese) and that it was replaced with the cheaper peanut. No matter the season, this simple, nutritious salad provides protein, fiber, and carbs.

Frequently Asked Questions:

1.What is the difference between tempeh and tofu?

In this Gado Gado recipe, I have used tofu instead of tempeh, which can be used interchangeably. Both are common in the dish, and sometimes, both are served as a protein source. Both tofu and tempeh are made from soybeans. Tofu is coagulated soy milk made into soft, spongy blocks that tend to absorb the flavors of the dish. Tempeh is made from whole soybeans that have been fermented and compacted into dense cakes and can contain quinoa, brown rice, flax seeds, or spices. Tempeh generally has a nuttier, more pungent aroma than tofu and generally has a higher calorie count. That said, they are both excellent, protein-rich plant alternatives to meat.

2. What vegetables are used in the Gado Gado Recipe?

The most common vegetables used in Gado Gado are cabbage, carrots, cucumbers, radish, potatoes, spinach, chayote, green beans, and bean sprouts. You can generally use any Asian vegetable to concoct this bright Gado Gado salad, full of fresh ingredients. The traditional approach is to blanch or steam the vegetables, accompanied by hard-boiled eggs, steamed, boiled, or baked potato wedges, baked or fried tofu, or tempeh. I have used boiled sweet potato, boiled eggs, air-fried tofu, and fresh vegetables. But the real star is the peanut sauce, which makes this Gado Gado recipe an unforgettable facelift. I guarantee that you will absolutely love this salad for its earthy, spicy, and sweet flavors!

3. How is this salad served?

Gado Gado is served with lontong (compressed rice cakes), krupuk (Indonesian crackers), peanut sauce, and/or fried onions.

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Ingredients:

Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.

How to make Gado Gado with my recipe:

Tips:

Do not overcook the vegetables. The vegetables must be microwaved for a minute or flash-blanch them to help retain their crunch.
Roasted peanuts add a deep flavor to the sauce.
Adjust or balance the sweetness of the sauce with palm sugar, its saltiness with soy sauce, its sourness with lime juice, and spiciness with chilis.
Briefly simmer the peanut sauce for 1-2 minutes to extend its shelf life.

Serving suggestion:

Serve the Gado Gado salad garnished with crushed peanuts and shrimp crackers on the side. Peanut sauce can either be drizzled over the vegetables and protein or served on the side. Lontong or compressed rice cakes are served on the side, making it a complete meal.

Storage:

This Gado Gado Recipe calls for fresh vegetables, boiled eggs, and air-fried tofu, served with a homemade peanut sauce. These salad ingredients can be refrigerated separately in small boxes for 1-2 days, while the peanut sauce can be stored in the refrigerator in an airtight box for one week.