Indonesian Salad with Peanut Dressing (Gado-gado)

Gado-gado, also known as pecel, is Indonesian salad consisting of slightly boiled/steamed  mixed vegetables, sliced fresh cucumber, boiled eggs, tofu, tempeh, and rice cakes (lontong or ketupat) with peanut dressing. This is one of my favourite dishes for diet or for meat fasting days like Fridays. Unfortunately, some vegetables or ingredients are not available in the area where I live now in Poland. They are rice cake, kangkung (water spinach) and long bean.

Indonesian salad

I am sure that many people have the same situation as me, who want to eat this dish but can’t find those specific vegetables. Don’t give up! We can use only the ingredients are available and could try to substitute with other possible ingridients. So, today I am sharing my version of gado-gado recipe and I am sure you will like it.

Indonesian salad ingredients
Gado-gado ingredients

(Recipe for 2 servings)

Ingredients of Indonesian salad (gado-gado):

  • 150 g peanuts
  • 2 cloves garlic
  • 1 fresh small chili
  • 2-3 tsp coconut sugar
  • 1 tbsp tamarind juice or 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp sweet soy sauce (optional)
  • 2-3 potatoes
  • 150 g mung bean sprouts, slightly boiled
  • 1 tofu (cut as desired or diced)
  • 1 cucumber, sliced as desired
  • 2 hard boiled eggs, remove shells and cut (1 egg cut to 6)
  • iceberg lettuce, washed and roughly sliced
Gado-gado Indonesian salad ready to serve
Gado-gado ready to serve

How to make Indonesian salad (gado-gado):

  • The first step is to roast peanuts. Pan-roast peanuts without oil or with a tbsp of cooking oil over medium heat for about 20 minutes or until it cooked. Let it cool down.
  • Wash potatoes, clean them from soil and boil until it cooked. Peel the skin and dice or cut as desired.
  • For the dressing, bring together roasted peanuts, salt, fresh chili, garlic, coconut sugar and tamarind juice or lemon juice into a food processor/blender. Blend them.
  • To serve, place potatoes, bean sprouts, tofu, cucumber, egg and sliced iceberg lettuce onto a salad bowl. Or divide those ingredients to two and place them on two plates.
  • After that, pour the peanut dressing on the salad/vegetables. Add a little bit of sweet soy sauce if you like, and stir or mix until well combined.
  • Serve salad with Indonesian onion or shrimp crackers for the best outcome.
Ready Indonesian salad with peanut dressing
Ready gado-gado

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