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Gado-gado
Also known as gadogado · indonesian salad with peanut sauce · lontong gado gado
Blanched vegetables, boiled egg and fried tofu under a thick peanut sauce, with crackers broken over the top for crunch.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 16 g |
|---|---|
 Carbs | 38 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 400ggreen beans, cabbage and carrot
- 2eggs
- 200gfirm tofu
- 80gpeanut butter — or roasted peanuts, ground
- 1 tbspkecap manis
- 1lime
- 2garlic and chilli
- 1 handfulprawn crackers
Method
4 steps
boil · 14mEggs seven minutes; vegetables blanched briefly in the same water, each kind separately, and cooled fast so they keep their bite.
fry · 10mTofu in cubes, fried until the outside is firm and golden on every side.
fold · 5mPeanut butter loosened with hot water, garlic, chilli, kecap manis and lime, stirred into a sauce that pours slowly. A bowl and a spoon — no machine.
finish · 4mEverything laid out in sections rather than tossed, sauce over, crackers crushed on top. The name means mix-mix, and that is the eater's job, not the cook's.
Worth knowing
The name means "mix-mix". The dish is defined entirely by the sauce — no two versions agree on the vegetables.
More from the South East Asian kitchen
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