Gado Gado (Indonesian Salad with Peanut Sauce)
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.93 out of 5 stars
(26)
Ingredients
2 servings
- 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
- 200g / 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
- 200g / 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)
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Preparation
Step 1
Gado Gado Peanut Sauce:
Step 2
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).
Step 3
Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
Step 4
Cover and keep warm.
Step 5
Blanched Vegetables:
Step 6
Bring a saucepan of water to the boil.
Step 7
Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
Step 8
Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
Step 9
Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
Step 10
Crispy tempeh or tofu:
Step 11
Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
Step 12
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)
Step 13
Assemble:
Step 14
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).
Step 15
Place vegetables and tempeh on serving plate, top with egg.
Step 16
Pour sauce into serving bowl.
Step 17
Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.
Step 18
Save recipe for the next time?
