Indonesia’s Gado-Gado Salad
In Indonesia, “Gado-Gado” means “Potpourri”. This unique salad won me over countless times while traveling throughout the country. Every version I had was slightly different, but all following the same rules of having boiled potatoes with steamed vegetables, tempeh, and a peanut sauce dressing. The vegetables were slightly different with each dish, and some places opted for crispy tofu instead of tempeh.
Every dish was served with a side of prawn crackers. However, being a vegetarian, I left those aside! If you enjoy them, you can easily find them to add to your dish!
The peanut dressing varied from place to place as well. Below I provided a link to make a slightly different variety of peanut sauce, the ginger peanut vinaigrette which I feel would match this salad perfectly.
What You Need:
Organic free-range eggs
Bean Sprouts – Click here to learn how to grow your own sprouts!
Fresh spinach or a similar dark green
Tempeh – a soy product originating from Indonesia (this could be substituted with firm tofu thrown in hot oil to gently fry). You can find pre-made tempeh at any grocery store. You can buy either plain and season it yourself, or pre-spiced such as a peanut or soy sauce variation.
Peanut Dressing – Click here to make Ginger Peanut Vinaigrette
Directions for Indonesia’s Gado-Gado Salad:
1. Hard-boil your eggs . One egg per person should be plenty.
2. Chop your potatoes and boil until soft but not falling apart (slightly under-cooked). The potatoes will continue to cook after draining the water as well. Run them under cold water or put into an ice bath if necessary.
3. Steam all the other vegetables – green beans, carrots, cabbage, spinach, and bean sprouts. If you don’t have a steamer, simply put a 1/4 cup – 1/3 cup of water into a pot, bring to a boil, put vegetables in, and cover with a lid for 3-7 minutes depending on your vegetable texture preference. Allow to cool or place in an ice bath.
– Steaming is a great way to retain nutrients. If you boil these vegetables, most nutrients will be lost down the drain when you pour off the water.
4. Fry your pre-made tempeh for a few minutes to a crispy texture (or deep fry your firm tofu). If it’s an unseasoned variety, add a little soy sauce, salt, pepper, or any other seasoning combination of your choice.
5. Make your peanut sauce – either your own variety or the ginger peanut vinaigrette
6. Place your steamed spinach (or similar green) on the plate, lay the steamed veggies on top as well as the chunks of boiled potatoes. Cut your tempeh and add, as well as the hard boiled eggs. Cut your cucumber and place on the dish. Chop fresh coriander and place on top. Serve your peanut sauce on the side or drizzle on top. Want prawn crackers? Add those too! Salt, pepper, or chili pepper if necessary!