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Discover how to make authentic Indonesian gado-gado at home — a wholesome dish of mixed vegetables, tofu, tempeh, and boiled eggs served with a rich, savory peanut sauce. Simple steps, bold flavors!
About the Dish
Gado-Gado is an iconic Indonesian dish consisting of various boiled vegetables such as water spinach, bean sprouts, and cabbage, served with a savory, slightly sweet, and aromatic peanut sauce. Often dubbed as the “traditional Indonesian salad,” Gado-Gado is complemented with fried tofu, tempeh, boiled eggs, and lontong (compressed rice cakes) or steamed rice, making it a complete, filling, and highly nutritious meal. It is widely recognized as a specialty culinary heritage of Jakarta (Betawi), but today it features many regional variations across the archipelago. Notably, Gado-Gado has been named one of Indonesia’s national dishes and remains immensely popular among both domestic and international travelers.
Key Ingredients and Their Role
Peanuts are the heart of this dish. Fried until golden and fragrant, they form the creamy, flavorful base of the sauce that ties every element together.
Palm sugar (gula merah) adds a distinctive deep sweetness and rich color that sets this peanut sauce apart from others. It creates the signature balance between savory and sweet that makes gado-gado so irresistible.
Boiled potato is blended directly into the peanut sauce, giving it a thicker, smoother texture and a subtle heartiness that makes the sauce cling beautifully to every vegetable.
Ingredients
Vegetables & Toppings:
- Long beans, cut into pieces
- Carrot, thinly sliced
- Bean sprouts
- Potato, boiled and sliced
- Cucumber, tomato, lettuce (optional)
- Lontong, as needed
- Fried tofu and tempeh
- Boiled eggs
Peanut Sauce:
250 grams peanuts
6 curly red chilies
5 cloves of garlic
7 grams seedless tamarind
200 grams palm sugar, sliced
2 tsp salt
2 tbsp granulated sugar
110 ml instant coconut milk
±1,200 ml water (use gradually)
Instructions
Making the Peanut Sauce:
- Fry the peanuts over medium heat until golden brown and cooked through. Remove and drain.
- Fry the curly red chilies and garlic until softened and fragrant. Remove from heat.
- Blend the fried peanuts, chilies, garlic, and tamarind with some of the water until smooth.
- Add the boiled potato into the blender and blend again with the peanut mixture until thick and smooth.
- Pour the blended sauce into a pot. Gradually add the remaining water while stirring.
- Cook over medium heat, stirring continuously, until the sauce comes to a boil and starts to bubble.
- Add palm sugar, salt, and granulated sugar. Stir until dissolved and the sauce deepens in color.
- Pour in the coconut milk and stir gently to prevent it from splitting.
- Continue cooking until the sauce thickens, looks glossy, and has a slightly oily surface. Remove from heat and set aside.
Preparing the Vegetables:
Boil the long beans and carrots until cooked yet still retain a pleasant crunch. Remove and drain.
Blanch the bean sprouts briefly in boiling water so they do not become mushy. Remove and drain.
Boil the remaining potatoes until tender, peel, and cut according to your preference.
Serving Suggestion
To serve, beautifully arrange the boiled vegetables, sliced lontong, fried tofu, fried tempeh, and boiled eggs on a serving plate. Generously pour the warm, savory peanut sauce over the top. Serve your authentic Gado-Gado fresh, and feel free to add a handful of Indonesian crackers (kerupuk or emping) on top for a delightful, crispy finish.
From Kitchen to Culture: Your Next Indonesian Adventure
Gado-gado is more than just a recipe — it’s a window into the richness of Indonesian food culture. If exploring Indonesian culture and language excites you, BASANTARA is here to guide your journey. As a dedicated Indonesian language institution for non-native speakers, BASANTARA offers engaging, professional, and personalized learning experiences to help you connect deeper with Indonesia — its language, people, and traditions.
📱 WhatsApp: +62 852 1396 8601 🌐 Website: basantara.net
Start your Indonesian language journey with BASANTARA — because understanding the language means understanding the culture.
