Gado Gado


© 2012 Liza W. Widjaja


I’m craving for Gado Gado, an Indonesian version of vegetable salad serve with  peanut sauce dressing.

You can find Gado Gado from hamkers carts, warung ( stall ) as well as the restaurant. Gado Gado is one of many Indonesian salad combination. There are many wide range of salad combination such as Pecel, Karedok, Lotek & Asinan.

Usually if you order at the hawkers or stalls they made it individual batches & sometime in front of the costumer. Nowadays they can prepare the sauce ahead of time & cook it in bulk.

The different with Western salad, Gado Gado has a lot of sauce and the vegetable should be well covered in the sauce.


© 2012 Liza W. Widjaja

Now many stores sells Gado Gado dressing  in dried block, just add water. It make it easier & cheaper to prepare at home too.

Gado Gado always served with crackers, tapioca crackers, shrimps crackers( krupuk ) or emping. Emping is Indonesian style of fried crackers made of fruits called Melinjo.

In Indonesia Gado Gado is usually serve with rice or lontong ( rice wrapped in banana leaves ).

Ingredients for 4 serving:

2 shallots finelly chopped

2 garlic cloves

1 red chillie finelly chopped

1 teaspoon terasi (dried fish paste)

juice from 2 limes

1 cup dry roasted peanut or cruncy panut butter

1 cup water use as needed

Fresh Vegetables :

7 oz / 200 gram green beans

1/2 cucumber

1 potato

3 1/2 cups beansprouts, clean & blanched not raw tasting & cooled

1 cup spinach, clean  & blanched until cooked & cooled

Others :

5 oz/ 30 gram tempe

5 oz/ 30 gram firm tahu/beancurd

2 hard boiled eggs slice quartered

Gado gado Sauce :

In food processor, process garlic cloves, shallots, peanuts, red chillies & terasi.

In saucepot add water and processed mixture with lime jiuce, combine.

Cook sauce in pot at low – medium heat until boiled & surface looks a bit oily. Keep stirring about 5 minutes.

Remove from heat & serve.

Method :

Boiled the potato untill it cooked. Drain & cut small bites. Cut the beans into bite size pieces about 1/2 inch. Then blanch into boiling water for 2 minutes. Drain and rinse in cold water.

Have the cucumber lengthwise & slice diagonally.

Heat the remaining oil in the skillet & fry the tempe & tahu/ beancurd until golden on all sides. Drain on absortment paper towels.

Tost together the beans, cucumber, beansprouts, spinach, potato & arrange on the plate.

Arrange the fried tempe, tahu & hard boiled eggs over the vegetable. Spoon the dressing on the salad, serve with some krupuk/emping on top.

Note :

Tempe : Soybeans cake

Krupuk : Prawns / Shrimps crackers

Emping : Melinjo crackers

Terasi : Dried Fish Paste.


© 2012 Liza W. Widjaja


© 2012 Liza W. Widjaja

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