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Gado-Gado

Serves 4 to 6 Salad vegetarian, Salads

Gado-Gado

Gado-Gado is a beloved staple from Jakarta, where street-side salad stalls tempt passersby with their colorful arrays of fresh vegetables and rich sauces. In this home version, the dish is crafted with care, reflecting the intuitive touch of an Indonesian family cook. It's a dish that brings together the bounty of the market and the warmth of the kitchen, inviting everyone to gather around the table for a shared meal.

The flavors of Gado-Gado are a vibrant interplay of textures and tastes: crisp bean sprouts and tender green beans, all luxuriously coated in a creamy peanut sauce. The sweetness of kecap manis adds depth, while krupuk provides a delightful crunch. It's a salad that feels abundant and satisfying, a true celebration of balance and bold flavors.

Ingredients

  • 200 gbean sprouts
  • 200 ggreen beans
  • 2boiled eggs
  • 150 gpeanut sauce
  • 2 tbspkecap manis
  • krupuk — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Trim the ends of 200 g green beans and cut them into 2-inch pieces. Bring a pot of water to a boil and add a pinch of fine sea salt. Blanch the green beans in the boiling water for about 3 minutes until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color.
  2. Next, prepare the bean sprouts. Rinse 200 g bean sprouts under cold water and drain them well. Bring another pot of water to a boil, add a pinch of salt, and blanch the bean sprouts for about 1 minute until they are just tender. Drain and rinse under cold water to cool them quickly, then set aside.
  3. Prepare the boiled eggs by peeling them carefully. Slice each egg into quarters. This will add a creamy texture to the salad and contrast nicely with the crunch of the vegetables.
  4. In a large mixing bowl, combine the blanched green beans and bean sprouts. Add 150 g peanut sauce and 2 tbsp kecap manis to the bowl. The peanut sauce should coat the vegetables evenly, providing a rich and nutty flavor.
  5. Dress the salad with a touch of fine sea salt to taste, ensuring the flavors are balanced. Toss the vegetables gently to combine, being careful not to break the delicate bean sprouts and green beans. The goal is to keep the pieces intact for a pleasing presentation.
  6. Transfer the dressed salad to a serving platter. Arrange the quartered boiled eggs around the edges of the platter for a decorative touch. Sprinkle krupuk on top for added crunch and texture.
  7. Serve the Gado-Gado immediately, ensuring the salad is fresh and the krupuk remains crisp. This dish is best enjoyed as a communal meal, inviting everyone to share and savor the flavors together.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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