How to make 'Gado-Gado' (Indonesian salad with peanut sauce)

peanut sauce

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a similar nutty flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented protein source that adds a unique flavor.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: chickpeas

Avocado provides healthy fats and creaminess without cholesterol.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots reduce fat while maintaining flavor.

Prepare the ingredients: bean sprouts, cabbage, tofu, tempeh, carrots, long beans, Japanese papaya leaves, palm sugar, fried shallots, lime leaves, eggs, tomato, bitter gourd, and potatoes.

Cut the bitter gourd, sprinkle with salt, wash it, and then prepare it for blanching.

Boil water with a lot of salt for blanching the vegetables.

Blanch the lighter colored vegetables first, then the darker ones, and transfer them to ice water to stop the cooking process.

Prepare the peanut sauce by chopping ginger, chili, and garlic, then frying them until soft.

Add roasted peanuts to the mixture and blend with a bit of water and palm sugar until reaching sauce consistency.

Blanch the vegetables and arrange them on a plate.

Drizzle the peanut sauce over the vegetables.

Garnish with sliced eggs, tomatoes, and fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens