How to Make Gado-Gado (Traditional & Healthy Version)
Gado-Gado is a beloved Indonesian salad that brings together a vibrant medley of blanched and fresh vegetables, tofu, tempeh, and hard-boiled eggs, all generously drizzled with a rich, aromatic peanut sauce. Originating from Jakarta and widely enjoyed across Indonesia, Gado-Gado literally translates to 'mix-mix,' reflecting the harmonious blend of flavors and textures in every bite. Its roots trace back to traditional market fare, where it has been served as a wholesome meal for generations. Gado-Gado stands out for its bold, nutty flavors, balanced with a hint of spice and sweetness, making it a favorite among both vegetarians and vegans. The dish is often enjoyed as a lunch staple, especially during warm afternoons, offering a refreshing yet satisfying experience. The peanut sauce, made with locally sourced ingredients, embodies the essence of Indonesian cuisine—earthy, vibrant, and deeply comforting. Gado-Gado is more than just a salad; it is a celebration of Indonesia’s agricultural abundance and culinary creativity, perfect for anyone seeking a healthy and authentic taste of Indonesia.
Ingredients
- •1 cup Cabbage (thinly sliced)
- •1 cup Long beans (kacang panjang) (cut into 5 cm pieces)
- •1 cup Bean sprouts (tauge) (rinsed)
- •1/2 cup Carrots (julienned)
- •1 medium Boiled potatoes (peeled and sliced)
- •100 grams Firm tofu (cubed and lightly pan-fried)
- •100 grams Tempeh (sliced and pan-fried)
- •1/2 medium Cucumber (sliced)
- •1/2 cup Peanut sauce (see instructions for homemade version)
- •1 cup Lontong (rice cake) (sliced, optional)
- •as needed Krupuk (prawn crackers) (optional, omit for vegan)
Step-by-step instructions
Step 1 · Prepare all vegetables: Slice cabbage
Prepare all vegetables: Slice cabbage, cut long beans, julienne carrots, and rinse bean sprouts and cucumber.
Step 2 · Blanch the cabbage
Blanch the cabbage, long beans, carrots, and bean sprouts in boiling water for 1-2 minutes until just tender but still vibrant. Drain and set aside.
Step 3 · Boil the potato until fork tender
Boil the potato until fork tender, then peel and slice. Set aside.
Step 4 · Pan-fry tofu and tempeh cubes in a non-stick pan with minimal oil u...
Pan-fry tofu and tempeh cubes in a non-stick pan with minimal oil until golden. Drain on paper towel.
Step 5 · Prepare the peanut sauce: In a small saucepan
Prepare the peanut sauce: In a small saucepan, combine 1/2 cup unsweetened peanut butter, 1 clove minced garlic, 1 chopped red chili (optional), 1 tbsp coconut sugar, 1 tbsp tamarind juice, 1/2 cup water, and salt to taste. Simmer for 5 minutes until thick and aromatic.
Step 6 · Arrange all vegetables
Arrange all vegetables, potatoes, tofu, tempeh, and cucumber on a large plate or shallow bowl. Pour warm peanut sauce generously over the top.
Step 7 · Optionally
Optionally, garnish with sliced lontong and krupuk for an authentic touch. Serve immediately.
Why this recipe is healthy
This healthy Gado-Gado recipe is a nutrient-rich meal that supports weight management, digestive health, and stable energy levels. The abundant use of fresh vegetables ensures a high intake of fiber and micronutrients, while tofu and tempeh make it a balanced, satisfying vegan lunch. With minimal oil and no added preservatives, it fits perfectly into a calorie-conscious lifestyle.
A note on tradition
Gado-Gado is a staple throughout Indonesia, especially in Java and Jakarta, where it is commonly sold at street stalls and warungs. It is often prepared for family gatherings and community events, symbolizing togetherness and resourcefulness. Traditionally served during midday meals, Gado-Gado is enjoyed year-round and is not specifically tied to any festival, making it a versatile favorite in Indonesian households.