Gado Gado (Indonesian Salad with Peanut Sauce)
Recipe video above. Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I've used are in the spirit of traditional Indonesian Gado Gado. Using Thai Red Curry Paste is an effective shortcut - it uses a
Foto: RecipeTin Eats
Ingredients
- 1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
- 4 tsp red curry paste (, store bought (Maesri brand best, Note 2))
- 3 tsp Kecap Manis ((Indonesian sweet soy sauce, Note 3))
- 1 tsp sambal oelak or other chilli paste ((adjust spiciness to taste))
- 1/2 tsp salt
- 1 large garlic clove (, pressed using garlic press (~ 3/4 tsp))
- 1 1/2 tbsp lime juice ((Note 4))
- 1/2 cup coconut milk (, full fat (Ayam brand best))
- 1/2 cup water
- 1 bunch spinach (, roots trimmed)
- 4 cups beansprouts
- 200 g / 7 oz potato ( - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices)
- 1 cucumber (, sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English))
- 2 - 3 boiled eggs (, peeled and halved)
- 15 prawn crackers (, optional (Note 6))
- 2 tbsp vegetable or peanut oil
- 200 g / 7 oz tempeh ((or firm tofu, Note 7))
- 1 tbsp finely chopped peanuts ((highly recommended))
- Red chilli (, finely sliced, optional (small = spicy, large = less spicy))
Steps
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Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
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Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
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Cover and keep warm.
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Bring a saucepan of water to the boil.
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Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
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Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
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Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
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Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
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Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
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Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
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Place vegetables and tempeh on serving plate, top with egg.
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Pour sauce into serving bowl.
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Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (16% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| natural peanut butter | 0.3333333333333333 cup | - | - |
| red curry paste | 4 tsp | - | - |
| Kecap Manis | 3 tsp | Rp 15.000/600ml | Rp 313 |
| sambal oelak or other chilli paste | 1 tsp | Rp 10.000/340ml | Rp 135 |
| salt | 0.5 tsp | - | - |
| large garlic clove | 1 | - | - |
| lime juice | 0.5 tbsp | - | - |
| coconut milk | 0.5 cup | - | - |
| water | 0.5 cup | - | - |
| bunch spinach | 1 | - | - |
| beansprouts | 4 cups | - | - |
| / 7 oz potato | 200 g | - | - |
| cucumber | 1 | - | - |
| - 3 boiled eggs | 2 | - | - |
| prawn crackers | 15 | - | - |
| vegetable or peanut oil | 2 tbsp | - | - |
| / 7 oz tempeh | 200 g | Rp 5.000/papan | Rp 5.000 |
| finely chopped peanuts | 1 tbsp | - | - |
| Red chilli | - | - | - |
*Estimated market prices, may vary by region
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