Gado-Gado: Indonesia's Peanut Sauce Salad and Why the Sauce Is the Dish

Gado-gado is one of Indonesia's most widely eaten dishes — it appears at warungs, in hotel restaurants, at street carts, and at home kitchens from Sumatra to Bali. The version associated with Jakarta is considered by many to be the reference preparation, but every major city and region in Indonesia has its interpretation.

The name gives the dish away: gado in Javanese means "to mix." The dish is a mixing of whatever vegetables, proteins, and starches are available, bound by one constant: the peanut sauce.

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The Peanut Sauce

The gado-gado sauce is not peanut butter mixed with water. It is a cooked preparation that goes through distinct stages:

1. Aromatics fried: Shallots, garlic, fresh chili, and sometimes galangal are fried in oil until fragrant
2. Peanuts added: Ground roasted peanuts (or commercial peanut butter as shortcut) are added and cooked with the aromatics
3. Liquid added: Coconut milk or water is added and the sauce is simmered until it thickens
4. Seasoning: Palm sugar (gula jawa), tamarind, salt, and kecap manis (sweet soy sauce) are added

The cooked sauce has a different flavor from raw blended peanut preparations — the heat caramelizes the sugars and deepens the peanut flavor.

The texture: Thick enough to coat every vegetable piece but not so thick that it becomes a paste — it should pour slowly from a ladle. If too thick, thin with water or coconut milk.

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The Vegetables

Gado-gado traditionally uses a combination of blanched and fresh vegetables. The specific selection varies, but common components:

Blanched (briefly cooked in boiling salted water, then drained):

• Bean sprouts (tauge) — 30 seconds
• Long beans (kacang panjang) — 2 minutes
• Cabbage, thinly shredded — 1 minute
• Spinach — 30 seconds
• Kangkung (water spinach) — 1 minute
• Potato, sliced — 5–7 minutes until just tender

Uncooked or separately cooked:

• Cucumber, sliced
• Tomato, sliced
• Fried tofu (tahu goreng) — pressed firm tofu, deep-fried until golden
• Fried or steamed tempeh, sliced
• Hard-boiled egg, halved
• Lontong — compressed rice cake (rice cooked and compressed in banana leaf until it sets firm; available at Asian grocery stores); sliced into rounds

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The Accompaniments

Krupuk: Prawn crackers, served alongside or crushed over the top, provide textural contrast.

Fried shallots (bawang goreng): Scattered over everything; essential.

Kecap manis: A drizzle at the table for those who want more sweetness.

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The Complete Recipe

Serves: 4 Time: 45 minutes

Peanut Sauce

• 200g raw peanuts, roasted (or 150g unsalted peanut butter)
• 3 tablespoons neutral oil
• 4 shallots, minced
• 3 cloves garlic, minced
• 2 fresh red chilies, minced (adjust for heat)
• 1cm galangal, grated (or ½ tsp galangal powder)
• 250ml coconut milk
• 100ml water
• 2 tablespoons palm sugar or brown sugar
• 2 tablespoons tamarind paste (or 1 tablespoon lemon juice)
• 2 tablespoons kecap manis (sweet soy sauce)
• Salt to taste

If using whole peanuts: Blend roasted peanuts to a coarse paste.

Method: Fry shallots, garlic, chili, and galangal in oil 3–4 minutes until soft. Add peanut paste or peanut butter; stir and cook 2 minutes. Add coconut milk and water; stir. Add palm sugar, tamarind, kecap manis, and salt; simmer 8–10 minutes until the sauce thickens. If too thick, add water; if too thin, simmer longer. Should coat a spoon thickly.

Assembly

1. Prepare all vegetables (blanch, fry tofu and tempeh, boil eggs, slice lontong).
2. Arrange on a large plate or individual bowls — no specific order required; the mixing will happen at the table.
3. Pour the peanut sauce generously over everything.
4. Top with fried shallots, krupuk, and sliced cucumber.
5. Serve immediately — gado-gado is eaten promptly; the sauce softens the krupuk if left.

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Related reading: Nasi Padang Indonesian Minangkabau Rice Guide | Soto Ayam Indonesian Chicken Noodle Soup Guide | Satay Southeast Asian Grilled Skewers Guide