Gado-gado peanut sauce:

  • 200 gram peanut, deep-fried or roasted
  • 4 cloves garlic
  • 50 gram palm sugar
  • 1 to 15 chilies (use as your preference)
  • 1 tablespoon salt
  • 1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
  • 1 tablespoon sweet soy sauce
  • 1 lime juice
  • 2 cup hot water

The carbohydrates:

  • 4 potatoes, peeled, cubed, and boiled
  • Lontong or Ketupat (ketupat is made from white rice wrapped in a square shape with coconut palm leaves meanwhile lontong is made from white rice wrapped in banana leaf)

The proteins :

  • 4 eggs, hard-boiled, peeled, and cut into quarters
  • Deep fried tofu
  • Deep fried tempeh (soybean fermented)

The vegetables :

  • Blanched cabbage
  • Blanched bean sprouts
  • Blanched snake beans
  • Blanched spinach
  • Blanched carrot
  • Raw cucumber

Garnish and accompaniments :

  • Fried shallots *optional
  • Prawn crackers *optional
  • Emping crackers – a type of Indonesian chips, a bite-size cracker, made of melinjo (Gnetum gnemon) nuts which are seeds. *optional

Gado-gado peanut sauce :

  • Using a food processor, grind peanuts, garlic, palm sugar, chilies, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
  • Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
  • Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.

To serve:

  • Arrange all gado-gado ingredients in a plate/bowl, the carbohidrats, the proteins, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.

Just prior to eating the salad, pour the peanut sauce and mix well.