I was born and raised in Jakarta, Indonesia. I love Indonesian authentic food, one of my favorite food from Indonesia is Gado Gado. Gado Gado is Indonesian salad with peanut sauce. It’s healthy and endlessly versatile. Use any vegetables – raw or cooked. The combination of blanched and raw vegetables is important, but the key to a delicious gado-gado is the bumbu kacang or peanut sauce, this sauce prepared with fried or roasted peanuts, with spices, herbs, kecap manis and coconut milk.
Indonesian Gado Gado Recipe – Healthy and Easy to make
Kecap Manis – dark sweet thick sweet Indonesian soy sauce. Thicker and sweeter than normal soy sauce, with a consistency like syrup. Here in Switzerland, kecap manis is available in Asian stores.
In Indonesia, they usually prepared gado gado with tempeh or tofu, blanched cabbage, boiled potatoes, tomatoes, cucumber, blanched beansprouts. Tempeh is a traditional Indonesian soy product that is made from fermented soybeans. It is made by fermentation process that binds soybeans into a cake form. Tempeh has a dry and firm but chewy texture and a slightly nutty taste. Tofu is low in calories, while containing a relatively large amount of protein. It is also packed with calcium, iron, and magnesium. You can bake the tofu and tempeh and make them as mealprep.
CAN I USE PEANUT BUTTER TO MAKE GADO GADO SAUCE?
Yes, you certainly may. In fact, it’s a great short cut. You can use either chunky peanut butter or smooth peanut butter. Just adjust the amount of coconut milk so that you get the consistency for the sauce you like, not too thick, not too thin.
Cut 300 gr tempeh and 300 gr tofu into a small pieces then put in medium bowl, add 1 tsp black pepper, 1/2tsp salt, 1 tsp curry powder, 1 tsp ground paprika, 1 tsp garlic powder, give good mix.
Then, place in a baking sheet with parchment paper and put in the oven until cooked for about 25-27 minutes in 180 degrees Celsius or until golden and crispy.
How to roasted the peanuts :
Prepare 400 gr raw peanuts, For shelled peanuts (peanuts with shell removed), bake for 10- 15 minutes at 180 degrees Celsius or until peanuts are light golden brown.
Stir the peanuts once or twice during cooking time.
Removed from the oven and let cool 10 minutes.
Add 400 gr roasted peanuts into food processor, then add 2 tbsp extra virgin olive oil
Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.
Then add 1 garlic clove, 1 red chilli (it’s optional), gradually add 260 ml coconut milk, 200 ml water, 1,5 tbsp soy sauce, 2 tbsp Kecap Manis (you can buy this in asian store), 1 tbsp of peanut butter, 1 tbsp rice vinegar, 1 lime then blend it till smooth and creamy. You can also put the sauce in saucepan and simmering for about 5 minutes in medium low heat.
Arrange the tofu, tempeh, carrot, bean sprouts, cucumber, corn and boiled eggs (for vegan option just skip the egg) on individual serving plates or bowls. Serve the peanut sauce on the side in a serving bowl or jug or drizzle generously over the top of each plate, as I like to do. Serve immediately.
It is quick and easy to make, plus rich in vitamins, protein and minerals. The peanut sauce will last for up to 5 days, but once tossed together, it is best eaten on the same day. Gado gado is absolutely one of my favorite Indonesian salad.
To make vegan, just skip the egg and add more tempeh or tofu.
Note: * Store any leftovers separate from dressing in the refrigerator up to 2 days or 3 months in freezer.
Reheating cooked veg - spinach and beansprouts leach water when reheated, so reheat them separately before plating up.