Gado Gado

“This isn’t a salad. This is an edible parliament of flavor.”

Gado Gado

Gado Gado translates to “mix mix”—and that’s exactly what it is: a glorious pile of lightly cooked vegetables, boiled eggs, tofu, tempeh, potatoes, and crunchy extras, all unified by the true star: a deeply seasoned peanut sauce. Serve it on a platter, let everyone grab with their own hands or forks, and watch silence fall as the sauce hits.

Ingredients

  • Salad Components (choose a mix)
  • 2 cups green beans, blanched
  • 1 cup cabbage, blanched or raw
  • 1 cup carrots, julienned or steamed
  • 1 cup bean sprouts, rinsed
  • 2 boiled potatoes, sliced
  • 1 block fried tofu or tempeh, cubed
  • 2 hard-boiled eggs, halved
  • Cucumber slices
  • Crispy shallots or fried garlic, to garnish
  • Optional: prawn crackers, rice cakes, or crispy wonton strips

Peanut Sauce

  • ½ cup natural peanut butter or ground roasted peanuts
  • 2 garlic cloves
  • 1–2 red chilies, to taste
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp tamarind paste (or squeeze of lime + splash vinegar)
  • 1 tbsp soy sauce
  • ½ cup warm water (or more to thin)
  • Optional: dash of coconut milk or shrimp paste for depth

How The Alchemy Happens

  1. Blend all sauce ingredients in a blender or food processor until smooth. Add warm water to reach desired consistency. Adjust sweetness, spice, salt.
  2. Arrange salad ingredients on a large platter in groups or piled together.
  3. This dish loves drama.
  4. Pour sauce over the top—or serve on the side for dipping and drenching.
  5. Garnish with crispy shallots and a handful of fresh herbs if desired.

🔙 Back to the Kitchen

“When they say salad can’t be a meal, serve them Gado Gado and never speak of it again.”