Gado Gado Indonesian Salad with Peanut Sauce
Gado gado is a vibrant Indonesian salad layered with crisp vegetables, tender potatoes, eggs, and golden tempeh. A warm, creamy peanut sauce ties everything together with sweet, tangy, mildly spicy flavor.
Servings2 Portions
Prep Time15 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
2
- tempeh200 g
- boiled eggs3
- potato200 g
- spinach1 bunch
- bean sprouts4 cup
- cucumber1
- large garlic clove1
- natural peanut butter0.3 cup
- red curry paste4 tsp
- kecap manis3 tsp
- sambal oelek1 tsp
- salt0.5 tsp
- lime juice0.5 tbsp
- coconut milk0.5 cup
- water0.5 cup
- vegetable or peanut oil2 tbsp
- prawn crackers15 pieces
- finely chopped peanuts1 tbsp
- red chilli1
Step-by-Step Instructions
01
Make the peanut sauce: In a small saucepan, combine the peanut butter, red curry paste, kecap manis, sambal oelek, salt, garlic, lime juice, coconut milk, and water.
02
Set the pan over medium-low heat and bring the sauce to a gentle simmer. Cook for about 5 minutes, stirring often, until smooth and pourable; add a splash more water if it becomes too thick.
03
Taste the sauce and adjust the balance with extra lime juice for brightness, sugar or kecap manis for sweetness, or salt for seasoning. Cover and keep warm.
04
Prepare the vegetables: Bring a saucepan of water to a boil. Add the potato pieces and cook for about 5 minutes, or until tender, then lift them out with a slotted spoon and drain.
05
Add the bean sprouts to the same boiling water and cook for about 2 to 3 minutes, just until wilted. Drain well and gently press out excess water.
