Indonesian
Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce)
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Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce) is Indonesian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes until tender, about 15 minutes, then cool, peel, and slice.
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Boil the eggs 9 minutes, cool, peel, and quarter.
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Blanch the green beans, cabbage, and bean sprouts separately in boiling water just until tender-crisp, about 2 minutes each, then drain and cool.
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Heat the oil in a small skillet and pan-fry the cubed tofu until golden on most sides, about 6 minutes, then drain.
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Blend the garlic and red chilies into a paste, then blend or whisk together with the peanut butter, coconut milk, tamarind paste, palm sugar, and salt until smooth, thinning with a splash of warm water to a pourable consistency.
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Warm the peanut sauce gently in a small pot over low heat, stirring, until it thickens slightly, about 3 minutes.
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Arrange the potatoes, blanched vegetables, sliced cucumber, tofu, and eggs on a platter.
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Spoon the warm peanut sauce generously over the top and serve.
Watch how to cook Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Indonesian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce) carries peanuts, eggs, soy, and coconut. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Ayam Bakar Kecap (Grilled Chicken in Sweet Soy Glaze) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Ayam Bakar Kecap (Grilled Chicken in Sweet Soy Glaze) |
| Soy | Yes | Ayam Goreng (Indonesian Fried Chicken) |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Ayam Bakar Kecap (Grilled Chicken in Sweet Soy Glaze) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 540 kcal
- Protein
- 21 g
- Carbs
- 31 g
- Fat
- 37 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 420 mg
- Saturated fat
- 8 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.