Gado-Gado (Vegetable Salad with Peanut Sauce)
A colorful plate of boiled potatoes, green beans, cabbage, bean sprouts, cucumber, fried tofu, tempeh and egg, all covered in a thick, sweet and spicy peanut sauce.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the eggs and potatoes
Boil the eggs for 9 minutes, then cool them in cold water and peel. Boil the potatoes in salted water for 12–15 minutes until soft. Drain.
Cook the vegetables
In a pot of boiling water, cook the green beans for 3 minutes, the cabbage for 2 minutes and the bean sprouts for 30 seconds. Lift each out and drain well.
Fry the tofu and tempeh
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Make the peanut sauce
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Arrange the plate
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Serve
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Boil the eggs and potatoes
Boil the eggs for 9 minutes, then cool them in cold water and peel. Boil the potatoes in salted water for 12–15 minutes until soft. Drain.
Cook the vegetables
In a pot of boiling water, cook the green beans for 3 minutes, the cabbage for 2 minutes and the bean sprouts for 30 seconds. Lift each out and drain well.
Fry the tofu and tempeh
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the peanut sauce
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Arrange the plate
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Serve
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The Story Behind the Dish
Gado-gado means 'mix-mix' in Indonesian, because it is a mix of many vegetables. It is linked to the Betawi people of Jakarta, but it is now eaten all over the country.
Street sellers often grind the peanut sauce fresh for each customer on a big stone mortar, adjusting how spicy and sweet it is.
⭐ Why It's Famous
It turns simple vegetables into a filling, flavorful meal, and the peanut sauce is irresistible.
💡 Fun Fact
In Indonesian, 'gado-gado' also describes any mix of things. Speaking Indonesian sprinkled with English words is jokingly called 'bahasa gado-gado'.
Jakarta (Betawi people), Indonesia
-6.21°S, 106.85°E
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