Gado Gado

🧂 Ingredients

• 200 g Cabbage
• 150 g Bean sprouts
• 150 g Green beans
• 2 medium Potatoes
• 200 g Firm tofu
• 4 Eggs
• 200 g Peanut butter(use unsweetened, creamy or crunchy)
• 3 tbsp Kecap manis (sweet soy sauce)
• 1 tbsp Tamarind paste(dissolved in 2 tbsp warm water and strained)
• 2 cloves Garlic
• 1-2 small Chili peppers (optional)
• 100-150 ml Water(adjust for sauce consistency)
• to taste Salt
• 1 tsp Lime juice(optional, for brightness)
• for garnish Fried shallots
• for serving Shrimp crackers (krupuk)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Bring a large pot of salted water to a rolling boil. Blanch the green beans for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to stop the cooking. Repeat with the cabbage for 1-2 minutes, and then the bean sprouts for 30-60 seconds. Drain all vegetables well.

   ⏱️ 10 minutes
2. 2

   Cook the potatoes: While blanching vegetables, boil the potato chunks in a separate pot of water until fork-tender, about 10-15 minutes. Drain and set aside.

   ⏱️ 15 minutes
3. 3

   Prepare the peanut sauce: In a medium saucepan over medium-low heat, combine the peanut butter, kecap manis, strained tamarind liquid, minced garlic, and chopped chili (if using). Gradually whisk in the water, starting with 100ml, until the sauce reaches a smooth, pourable consistency. It should be thick enough to coat the back of a spoon but still fluid. Simmer gently for 5-7 minutes, stirring constantly, until heated through and slightly thickened. Season with salt and a teaspoon of lime juice if desired. Keep warm.

   ⏱️ 10 minutes
4. 4

   Assemble the Gado Gado: Arrange the blanched vegetables (green beans, cabbage, bean sprouts), boiled potatoes, fried tofu cubes, and halved hard-boiled eggs artfully on individual serving plates or a large platter.

   ⏱️ 5 minutes
5. 5

   Serve: Generously ladle the warm peanut sauce over the assembled ingredients. Garnish with a sprinkle of fried shallots and serve immediately with crispy shrimp crackers on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The peanut sauce should be thick but pourable; adjust the water content as needed. It should coat the ingredients without being overly gloopy.
• ✓Vegetables should be cooked until crisp-tender (al dente), retaining a slight bite. Avoid overcooking.
• ✓Serve Gado Gado immediately after assembly while the sauce is warm and the vegetables are fresh.
• ✓For a spicier sauce, add more chili or a pinch of chili flakes.
• ✓Ensure your peanut butter is smooth and creamy for the best sauce texture.

🔄 Variations

• Add lontong (compressed rice cakes) for a more substantial meal.
• Include fried tempeh cubes alongside or instead of tofu.
• Other common additions include cucumber slices, spinach, or chayote squash.

🥗 Nutrition

Per serving