About this Dish
A substantial Indonesian salad of blanched and raw vegetables, boiled eggs and tofu dressed in a warm, thick peanut sauce. Each region has its own version. The peanut sauce must be made fresh and served warm — cold peanut sauce is not gado gado.
IngredientsServes 4
🥜Roasted unsalted peanuts, 200g (or smooth peanut butter, 4 tbsp as a shortcut)
🧄Garlic cloves, 3 minced
🌶️Red chillies, 2 finely chopped (adjust to taste)
🍋Lime juice, 2 tbsp
🥥Coconut milk, 150ml
🫙Kecap manis (sweet soy sauce), 2 tbsp
🥚Eggs, 4 hard-boiled and halved
🧈Firm tofu, 300g cut into thick slices and pan-fried until golden
🥬Mixed vegetables: 2 handfuls green beans, 2 handfuls bean sprouts, half a cabbage shredded, 2 medium potatoes cubed
🥒Cucumber, 1 large sliced into rounds (served raw)
Method
1
Boil the potato cubes for 10–12 minutes until just tender, then blanch the green beans and cabbage separately in the same water for 2–3 minutes each — you want them cooked but still with a little bite. Drain and set aside. The bean sprouts can be blanched for just 30 seconds or left raw if you prefer crunch.2
For the peanut sauce, blend or pound the roasted peanuts into a rough paste — a food processor works fine, or use a mortar and pestle for a more textured result. If using peanut butter, skip this step and start with step 3.3
Fry the garlic and chillies in a little oil over medium heat for 1–2 minutes until fragrant, then add the peanut paste or peanut butter and stir to combine. Pour in the coconut milk gradually, stirring constantly to create a smooth, thick sauce.4
Add the kecap manis and lime juice to the sauce, stirring well. Let it simmer gently for 3–5 minutes, adding a splash of water if it becomes too thick — you want it pourable but still coating. Taste and adjust with more lime, chilli or kecap manis to balance sweet, salty and sour.5
Arrange the blanched vegetables, raw cucumber slices, fried tofu and halved boiled eggs on a large serving plate or individual plates. There's no strict rule on arrangement — pile it up generously and make it look colourful.6
Spoon the warm peanut sauce generously over the top just before serving. The sauce must be warm — this is non-negotiable in a proper gado gado, so reheat it gently if it has cooled. Serve immediately with prawn crackers on the side if you like.User Reviews
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