[{"data":1,"prerenderedAt":401},["ShallowReactive",2],{"recipe:gado-gado":3,"recipe:country:indonesia":190},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":77,"diet":80,"mainIngredients":82,"ingredients":87,"instructions":142,"nutrition":166,"images":172,"keywords":182,"publishedAt":188,"updatedAt":188,"authorSlug":189},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-gado","GAH-doh GAH-doh","indonesia","Jakarta","🥗","Gado-gado is Jakarta's great composed salad: blanched vegetables, potatoes, boiled eggs and tofu bound in a warm, sweet-savory Indonesian peanut dressing.","Gado-gado is an Indonesian salad in the loosest, best sense of the word: blanched green beans and cabbage, boiled potatoes, crisp cucumber and bean sprouts, fried tofu and halved boiled eggs, all bound together in a warm peanut dressing that is sweet, salty, garlicky and gently hot. Unlike a Western salad, the dressing is not an accent — it is the dish, generous enough to coat everything. The vegetables are cooked just to tenderness so they keep some bite, and the contrast of textures is the point: soft potato, snappy beans, creamy egg, crunchy crackers on top. It is a full meal from the vegetable drawer, and it comes together from mostly ordinary ingredients.","Gado-gado means, roughly, \"mix-mix\" in Indonesian — the name is the recipe. It is most closely associated with Jakarta and the Betawi people, the capital's original inhabitants, whose cuisine grew out of centuries of trade and mixing in the old port city: Malay, Chinese, Arab and European influences layered over local Javanese cooking. A dish that takes whatever vegetables are on hand and unifies them with peanut sauce is a fair portrait of the city itself, and Jakartans treat gado-gado as theirs, though versions of vegetables-with-peanut-dressing exist across Java under other names — pecel in the east, lotek in the west — each with its own seasoning balance.\n\nThe traditional heart of the dish is the dressing, ground fresh to order. A gado-gado vendor works over a broad clay mortar (cobek), crushing fried peanuts with garlic, chile, palm sugar and a little tamarind into a coarse paste, loosening it with water, then tumbling the customer's chosen vegetables directly in the mortar so every piece gets dragged through the sauce. Watching a good vendor build a portion in ninety seconds — grind, splash, toss, plate, crown with egg and krupuk — is half the reason to order it.\n\nGado-gado is everyday food: sold from carts and market stalls, eaten as lunch by office workers and schoolchildren alike, cheap and filling and incidentally packed with vegetables. Because it is vegetable-forward and the protein comes from tofu, tempeh and egg, it has also traveled well into modern menus abroad as a naturally meat-free Indonesian classic. In 2018 it was named one of Indonesia's five official national dishes, alongside nasi goreng, satay, soto and rendang — the only salad in that company.",[15,16,17,18],"Each vegetable is blanched separately to its own doneness, so nothing arrives gray or squeaky.","The dressing follows the vendor formula — peanuts, garlic, palm sugar, tamarind, chile — balanced to coat, not drown.","Egg and fried tofu make it a genuine full meal, not a side pretending otherwise.","Everything can be prepped ahead and dressed at the table, which makes it ideal warm-weather cooking.",[20,21,22,23,24,25],"Blanch each vegetable separately — beans need 3 minutes, cabbage 1, bean sprouts 30 seconds. One pot, one order, lifting each out with a spider as it is done.","Shock the blanched vegetables briefly in cold water to stop the cooking, then drain them well; a watery vegetable thins the dressing on the plate.","Taste the dressing against a piece of blanched bean, not from the spoon. It should read slightly too intense alone — the vegetables dilute it.","Serve the dressing warm, not hot and not fridge-cold. Warm peanut sauce clings; cold peanut sauce sets into paste.","Fry the tofu until the outside is golden and taut so it holds its shape when tossed through the sauce.","Add the krupuk and bean sprouts at the very end, on top — buried under dressing they go soggy in minutes.",[27,31,35],{"original":28,"swap":29,"note":30},"Palm sugar (gula jawa)","Dark brown sugar, same amount","Loses a little of the smoky caramel depth but is a completely serviceable swap.",{"original":32,"swap":33,"note":34},"Tamarind paste","1 tbsp lime juice","Brighter and less fruity than tamarind, but it does the same balancing job against the sweetness.",{"original":36,"swap":37,"note":38},"Fried tofu","Fried tempeh","Equally traditional in Indonesia — nuttier and firmer. Or use both, as many vendors do.",[40,43,46],{"name":41,"description":42},"Vegan gado-gado","Skip the eggs and add extra fried tofu and tempeh; the peanut dressing is already plant-based. A completely traditional-tasting result.",{"name":44,"description":45},"Gado-gado siram","\"Poured\" style: the vegetables arranged in neat piles on the plate and the warm dressing ladled over at the table instead of tossed — prettier, and everyone controls their own sauce.",{"name":47,"description":48},"Pecel style","The East Javanese cousin: the same idea with a spicier, more tamarind-forward dressing and kaffir lime leaf, usually over rice with no potato.",[50],"Steamed rice or lontong (compressed rice cakes), extra krupuk, and sambal for those who want more heat.","Store the dressing and the components separately: the dressing keeps 5 days refrigerated and re-warms gently with a splash of water, blanched vegetables and boiled eggs keep 2 days. Dressed gado-gado does not keep — the vegetables weep and the crackers collapse — so toss only what will be eaten. The dressing freezes well for up to 2 months.",[53,56,59,62,65],{"question":54,"answer":55},"What does \"gado-gado\" mean?","Roughly \"mix-mix\" in Indonesian. The name describes the dish: an assortment of blanched and raw vegetables, potato, boiled egg and fried tofu, all mixed together with a peanut dressing. Indonesians also use \"gado-gado\" figuratively for anything jumbled or mixed — a gado-gado conversation switches between languages.",{"question":57,"answer":58},"Where in Indonesia is gado-gado from?","It is most strongly associated with Jakarta and the Betawi people, the capital's original population, whose port-city cuisine mixed Malay, Chinese, Arab and European influences. Similar vegetables-with-peanut-dressing dishes exist across Java under other names — pecel in East Java, lotek in West Java — so it belongs to a wider family, but gado-gado itself is Jakarta's version and a recognized national dish of Indonesia.",{"question":60,"answer":61},"Is gado-gado served warm or cold?","In between, by design. The vegetables are typically at room temperature or just-blanched warm, the eggs and fried tofu are warm, and the peanut dressing is served warm so it stays pourable and clings to everything. Nothing should be refrigerator-cold — a cold peanut dressing stiffens into paste and the flavors go mute.",{"question":63,"answer":64},"Is gado-gado vegetarian or vegan?","As usually made it is vegetarian: the protein comes from boiled eggs, fried tofu and often tempeh, and the peanut dressing contains no meat. Some vendors add shrimp paste (terasi) to the dressing or shrimp crackers on top, so strict vegetarians should ask. Made without egg and with plain crackers, it is naturally vegan — no substitutions needed in the dressing itself.",{"question":66,"answer":67},"What vegetables go in gado-gado?","There is no fixed list — the name means \"mix-mix\" for a reason. The common core is boiled potato, blanched green beans, cabbage and bean sprouts, plus raw cucumber, with spinach or water spinach (kangkung) frequent additions. The rule of thumb: a mix of soft, crisp and leafy, each cooked only to its own tenderness, generous enough that the plate is a meal.",[69,70,71,72],"Large pot for blanching","Spider or slotted spoon","Small saucepan for the dressing","Frying pan for the tofu",4,30,25,"easy",[78,79],"main","side",[81],"vegetarian",[83,84,85,86],"potato","eggs","cabbage","cucumber",[88,93,95,98,101,104,107,110,115,119,122,125,128,131,134,138],{"ref":83,"qty":89,"unit":90,"name":91,"group":92},400,"g","waxy potatoes","For the salad",{"ref":84,"qty":73,"unit":94,"name":84,"group":92},"piece",{"ref":85,"qty":96,"unit":94,"name":97,"group":92},0.25,"white cabbage, cut into ribbons",{"qty":99,"unit":90,"name":100,"group":92},200,"green beans, trimmed",{"qty":102,"unit":90,"name":103,"group":92},150,"bean sprouts",{"ref":86,"qty":105,"unit":94,"name":106,"group":92},1,"cucumber, sliced into half-moons",{"ref":108,"qty":99,"unit":90,"name":109,"group":92},"tofu","firm tofu, in thick slices",{"qty":111,"unit":112,"name":113,"noScale":114,"group":92},2,"tbsp","neutral oil, for frying the tofu",true,{"qty":102,"unit":90,"name":116,"note":117,"group":118},"fried peanuts","or smooth peanut butter","For the peanut dressing",{"ref":120,"qty":111,"unit":121,"name":120,"group":118},"garlic","clove",{"qty":105,"unit":94,"name":123,"note":124,"group":118},"red chile","or 1 tsp sambal oelek",{"qty":111,"unit":112,"name":126,"note":127,"group":118},"palm sugar (gula jawa), grated","or dark brown sugar",{"qty":105,"unit":112,"name":129,"note":130,"group":118},"tamarind paste","or lime juice",{"qty":105,"unit":132,"name":133,"group":118},"tsp","fine salt",{"qty":135,"unit":136,"name":137,"group":118},250,"ml","warm water",{"qty":139,"name":140,"optional":114,"group":141},null,"krupuk or plain crackers, for serving","For serving",[143,147,152,156,160,163],{"title":144,"text":145,"timerSeconds":146},"Boil the potatoes and eggs","Boil {qty:potato} of potatoes in salted water until a knife slides in without resistance, 15–20 minutes; lower the eggs into the same pot for the final 9 minutes. Peel both once cool enough to handle, quarter the potatoes and halve the eggs.",1200,{"title":148,"text":149,"timerSeconds":150,"tip":151},"Blanch the vegetables","Bring a pot of salted water to a rolling boil and blanch each vegetable separately: green beans until bright green and just tender, about 3 minutes; cabbage until wilted but still squeaky, 1 minute; bean sprouts 30 seconds. Lift each into cold water, then drain thoroughly.",300,"One pot, worked in order from cleanest to strongest-tasting vegetable — no need to change the water.",{"title":153,"text":154,"timerSeconds":155},"Fry the tofu","Pat the tofu dry and fry it in hot oil over medium-high heat until golden and taut on both sides, 3–4 minutes per side. Drain on paper towel and cut into bite-size pieces.",480,{"title":157,"text":158,"timerSeconds":150,"tip":159},"Make the peanut dressing","Blend or pound the peanuts, garlic, chile, palm sugar, tamarind and salt into a coarse paste, then warm it in a saucepan with the water over low heat, stirring, until it thickens enough to coat a spoon and small bubbles break the surface, about 5 minutes. Taste against a blanched bean and adjust salt, sugar or tamarind.","Left slightly coarse, the dressing has the true street-stall texture — do not blend it silky.",{"title":161,"text":162},"Toss and compose","Toss the potatoes, beans, cabbage and tofu gently with most of the warm dressing until every piece is coated but not drowned. Arrange on a platter with the cucumber and bean sprouts, and nestle the egg halves on top.",{"title":164,"text":165},"Finish and serve","Spoon the remaining dressing over the eggs, and top with krupuk at the last second so they stay crisp. Serve at warm room temperature — the dressing should still be soft and pourable when the platter hits the table.",{"calories":167,"protein":168,"carbs":169,"fat":74,"fiber":170,"sugar":171,"estimated":114},520,22,42,9,13,[173,176,178,180],{"src":174,"alt":175},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg","Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing",{"src":177,"alt":175},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"src":179,"alt":175},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"src":181,"alt":175},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[4,183,184,185,186,81,187],"indonesian salad","peanut sauce","jakarta","betawi","blanched 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leaf",[273,289,290,291,292,293,294],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":296,"title":297,"nativeName":298,"countrySlug":8,"baseServings":299,"prepMinutes":249,"cookMinutes":75,"restMinutes":250,"difficulty":199,"course":300,"diet":303,"mainIngredients":304,"images":308,"keywords":312,"publishedAt":220,"updatedAt":220,"authorSlug":189},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak manis",8,[301,201,302],"dessert","snack",[81],[305,84,306,307],"flour","condensed-milk","peanuts",[309],{"src":310,"alt":311},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg","Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts",[313,314,315,316,317,263,318],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night 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Padang (Minangkabau Dry-Braised Coconut Beef)","Randang","Rendang Padang","West Sumatra",210,"hard",[78],[281,204,205],[207,120,233,283],[349],{"src":350,"alt":351},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg","Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice",[353,354,355,356,357,358,359,360],"rendang","padang","minangkabau","beef","coconut milk","west sumatra","indonesian curry","kerisik",{"slug":362,"title":363,"nativeName":364,"countrySlug":8,"region":196,"baseServings":73,"prepMinutes":75,"cookMinutes":365,"difficulty":76,"course":366,"diet":367,"mainIngredients":368,"images":369,"keywords":373,"publishedAt":220,"updatedAt":220,"authorSlug":189},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto ayam",45,[202,78],[204,205],[232,84,85,254,120],[370],{"src":371,"alt":372},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero.jpg","Bowl of golden turmeric chicken broth with glass noodles, shredded chicken, half a boiled egg and fried shallots",[374,375,376,291,377,378,379],"soto ayam","chicken soup","turmeric broth","lemongrass","indonesian noodle soup","bawang goreng",{"slug":381,"title":382,"nativeName":383,"countrySlug":8,"region":196,"baseServings":73,"prepMinutes":225,"cookMinutes":249,"difficulty":76,"course":384,"diet":385,"mainIngredients":387,"images":390,"keywords":394,"publishedAt":220,"updatedAt":220,"authorSlug":189},"tempe-orek","Tempe Orek (Javanese Sweet Crisp Fried Tempeh)","Tempe orek",[79],[81,386,204],"vegan",[388,120,389],"tempeh","thai-chili",[391],{"src":392,"alt":393},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg","Dark glazed tempeh matchsticks scattered with sliced red chili and shallots in a shallow bowl beside white rice",[395,388,243,396,291,386,397],"tempe orek","indonesian side dish","fried tempeh",10,24,false,1787360059752]