Gado-Gado (Indonesian Peanut Salad)

The peanut sauce achieves depth through layering rather than through any single ingredient. Peanut butter provides fat and body. Red curry paste delivers a complex base of aromatics (lemongrass, galangal, shallots, dried chilies) without requiring you to pound a fresh bumbu from scratch. Kecap manis contributes a molasses-like sweetness that is distinctly Indonesian, while coconut milk rounds the texture into something silky. Simmering everything together for a few minutes allows the flavors to meld and the raw edge of the garlic to soften.

Blanching the vegetables in the same pot of water, in order from longest-cooking to shortest, is efficient and intentional. The potatoes go first because they need the most time, the bean sprouts go next, and the spinach goes last because it wilts almost instantly. Each vegetable retains its own texture on the plate, from the yielding softness of potato to the slight crunch of sprouts to the silky collapse of spinach. The cucumber stays raw, providing a cool, crisp contrast to the warm dressed elements.

Frying the tempeh in a thin layer of oil produces a crust that contrasts with the tender interior and prevents the peanut sauce from making the tempeh soggy. The Maillard reaction on the surface of the tempeh also generates toasty, savory flavors that complement the peanut sauce.

Peanut butter: If you prefer a more traditional approach, dry-roast 120 g raw peanuts in a skillet until fragrant and spotted brown, then grind them in a food processor until you have a coarse paste. The texture will be grainier and the flavor more complex. Almond butter or cashew butter will work for those with peanut allergies, though the flavor profile shifts noticeably.

Red curry paste: To make a quick bumbu from scratch, blend 2 large shallots, 2 cloves garlic, 2 red chilies, 1 cm fresh galangal (or ginger), and 1 tsp ground coriander into a paste. Fry the paste in a little oil until fragrant before adding the remaining sauce ingredients. This is closer to the traditional preparation.

Kecap manis: Mix 2 tsp regular soy sauce with 1 tsp brown sugar or palm sugar as a rough substitute. The viscosity will differ, but the sweet-savory balance will approximate the original.

Tempeh and tofu: Fried tofu puffs (tahu goreng), available at Asian grocers, are a common gado-gado addition and need no preparation beyond slicing. For a version closer to tempeh goreng, marinate the tempeh slices briefly in a mix of garlic, coriander, and salt before frying.

Vegetables: Gado-gado is flexible. Long beans cut into 5 cm lengths, blanched cabbage wedges, steamed chayote, boiled corn on the cob cut into rounds, water spinach, or blanched green beans are all traditional. Use what is fresh and seasonal. The sayur lodeh vegetable mix (cabbage, long beans, chayote) overlaps considerably with gado-gado and can guide your choices.

Lontong (compressed rice cake): Traditional in Jakarta-style gado-gado. Cook jasmine rice with extra water until very soft, press it tightly into a loaf pan lined with banana leaves or cling film, refrigerate until firm, and slice into cubes. Alternatively, serve over steamed jasmine rice or alongside nasi uduk for a richer coconut-rice pairing.

Vegan: Omit the eggs and prawn crackers. The dish is otherwise naturally vegan when made with tempeh or tofu.

Gado-gado is a complete meal on its own. The combination of protein (tempeh, eggs), starch (potatoes), and a generous assortment of vegetables means it does not strictly need accompaniments. That said, a small bowl of steamed rice or a few cubes of lontong alongside is traditional and satisfying.

For a larger Indonesian spread, serve gado-gado as one element of a rijsttafel-style table. It pairs well with satay (the peanut sauces echo one another in a pleasing way), steamed rice, and a sambal on the side. A bowl of sayur lodeh provides a warm, soupy contrast. Nasi uduk, with its coconut-scented rice, makes a particularly good base for the peanut-dressed vegetables.

As part of a broader Southeast Asian meal, gado-gado sits comfortably next to som tam or larb. The gentleness of the peanut sauce balances the sharper, more acidic flavors of those Thai salads. A cold lager, a glass of iced jasmine tea, or a lime-and-soda water are all good drinks alongside.

Components (separate): The blanched vegetables, boiled eggs, and fried tempeh can be prepared up to 1 day ahead and stored separately in sealed containers in the refrigerator. The peanut sauce keeps well in the refrigerator for up to 5 days. Reheat the sauce gently in a small saucepan over low heat, adding a splash of water to loosen it, as it will thicken considerably when cold.

Assembled: Once the peanut sauce is poured over the vegetables, gado-gado is best eaten within a few hours. The sauce will soften the fried tempeh and wilt the cucumber over time. If you expect leftovers, dress only what you plan to eat and keep the sauce separate.

Freezing: The peanut sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as above. The vegetables and tempeh do not freeze well and should be prepared fresh.