Gado-Gado (Indonesian Peanut Salad)
Gado-gado means 'mix-mix' in Javanese, and true to its name, it is a composed salad of mixed blanched vegetables, protein, and a thick peanut dressing eaten at any time of day across Indonesia. Blanched spinach, bean sprouts, cabbage, and boiled potato share a plate with hard-boiled egg, fried tofu, and fried tempeh, all dressed generously with a peanut sauce made by grinding roasted peanuts with chili, garlic, tamarind, palm sugar, and kecap manis. The sauce delivers a complete flavor system in itself - nutty, spicy, sour, and sweet - so no additional seasoning is needed. Crushed kerupuk (shrimp crackers) scattered on top add a shattering crunch that softens as the sauce soaks in, and that transition is part of the dish's evolving texture. Street vendors pound the peanuts fresh in a mortar for each order, filling the air around their cart with the smell of toasting nuts. Gado-gado flexes easily - all vegetables for a vegan version, or loaded with protein as a full meal.
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Instructions
- 1
Dice and boil the potato, then blanch cabbage and bean sprouts for about 1 minute each and cool.
- 2
Pat dry the tofu, pan-sear until golden, and cut into bite-size pieces.
- 3
Mix peanut butter, soy sauce, palm sugar, lime juice, and a little water to make a thick sauce.
- 4
Arrange vegetables, potatoes, tofu, and boiled eggs on a serving plate.
- 5
Pour the peanut sauce generously just before serving and toss lightly.
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