Indonesian Gado Gado

About This Recipe:

Gado gado is one of my favorite Indonesian dishes, and it had been YEARS since I’ve had it. Gado gado is essentially a medley of blanched or raw vegetables, with an amazing peanut sauce. The sauce is so good that it truly does make boiled vegetables exciting to eat. You can use whatever vegetables you have, but my favorites are potatoes, string beans, eggs, and carrots. I’ve also had it with fried tofu, cucumbers, etc. Authentic gado gado sauce is quite complicated and involves frying peanuts, tamarind, shrimp paste, palm sugar, and other ingredients that are not common, so this is an accessible recipe. It captures the essence and flavors of gado gado, without all of the hassle.


Ingredients (4 servings)

-1 lb baby potatoes
-6 oz string beans
-4 eggs
-1 Romaine heart
-8 carrots, peeled and halved

Peanut Sauce Ingredients
-1/2 cup chunky peanut butter
-2 garlic cloves
-1/2 lime, juiced
-2 tsps soy sauce
-1 tsp rice wine vinegar
-1 tsp chili paste
-2 tbls water

Instructions (30 minutes)

1. Bring a large pot of water to a boil and cook the potatoes for 10 minutes. Then add in the string beans and cook for 5 minutes until everything is tender. Drain and rinse with cold water.
2. In a small pot, add the eggs and cover with water. Bring to a boil and then lower the heat to medium high. Cook for 5-7 minutes based on your yolk preference, then rinse with cold water and peel.
3. Add all of the peanut sauce ingredients into a food processor and pulse until the sauce forms. Add more water if you want a thinner sauce. Serve with the prepped vegetables and eggs.

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