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Indonesian Gado Gado Salad


This Indonesian gado gado salad is delicious, filling, and full of flavors. 



For the peanut sauce:

  • 2 heaped tablespoons of crunchy peanut butter
  • 2 cloves of garlic, minced
  • 3 cups of spinach
  • 1 tbsp sugar
  • 1 tsp terasi (dried shrimp paste) – leave this out if you’re a vegetarian
  • Pinch of sea salt
  • ½ tsp Tamarind Pulp (Asam Jawa) – soaked in 1 tbs of warm water to get the juice
  • Juice of 1/2 lime
  • 1 tbs sweet soy sauce knows as ‘Kecap Manis’

For the veggies:

  • 1 handful of shredded cabbage
  • 1 handful of snake beans
  • 1 handful cold, boiled potatoes (sliced)
  • 2 boiled eggs
  • 100g tofu (or tempeh), cut into cubes
  • 1 tbs oil
  • 1/2 cucumber, thinly sliced


For the peanut sauce:

Place the peanut butter, garlic, salt, sugar, and shrimp paste in a food processor. Grind until everything is well mixed; and transfer to a bowl. Add tamarind water, lime juice, and sweet soy sauce. Mix well and adjust with salt and/or hot water to get the consistency of the sauce.

For the veggies:

  1. Rub oil onto firm tofu and tempeh; and fry for 1 min on each side on medium heat.
  2. Boil potatoes in a small pot and cook the potatoes until soft when pricked with a fork.
  3. Boil the eggs and let it sit for 12 minutes. Remove shell and cut egg into quarters.
  4. Blanched the rest of the vegetables, except cucumber, in boiling water and remove with slotted spoon.
  5. To serve, place a portion of each salad ingredient and cucumber onto a serving plate. Serve the peanut sauce and mix well.