(Indonesian vegetable salad with peanut sauce)
Gado gado is a popular salad in Indonesia with a number of regional variations. At its base, gado gado is a mixed salad of cooked and raw vegetables, topped or tossed with a peanut sauce.
Gado gado is an excellent addition to a buffet or rijsttafel.
4 to 6 servings
- Mung beans -- 1 cup
- Carrots, peeled and sliced into rounds -- 2
- Green beans, cut into 2-inch lengths -- 1 cup
- Potatoes, peeled and cubed -- 2
- Romaine lettuce, outer leaves kept whole, remainder shredded -- 2 cups
- Cucumbers, peeled, seeds removed, cut into half moons -- 1
- Tomatoes, cut into wedges -- 2 or 3
- Hard-boiled eggs, cut into wedges -- 2 or 3
- Sambal kacang (peanut sauce) -- 1 recipe
- Krupuk (shrimp crackers) (optional) -- 10 to 12
- Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10 to 15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain and set aside.
- Repeat this process, one ingredient at a time, with the carrots, green beans and potatoes, letting each ingredient boil long enough to cook through but still retain a pleasant bite.
- Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base for the salad. Spread the shredded lettuce over the base.
- Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg wedges and krupuk crackers.
- Pour the sambal kacang over the vegetables and serve.
Gado Gado Variations
- Serving Variations: The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like. Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.
- Vegetables for Gado Gado: The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried tofu or tempeh. Firmer vegetables are usually blanched or steamed, but they can also be served raw.
- Garnishes: Garnish with toasted sesame seeds or fried onions if you like.
- Pasembor (Malaysia): A very similar salad served in Malaysia. It usually includes shredded turnip and either fish or shrimp fritters.