Gado gado

Gado gado is an Indonesian dish of blanched or steamed vegetables, often with tofu, tempeh and hard-boiled egg, served with a rich peanut sauce. Its name is often understood as “mix-mix”, reflecting the combination of ingredients.

Common choices include bean sprouts, cabbage, long beans, spinach, cucumber and boiled potato. Use a mix of crunchy and soft vegetables, and cook each just until tender so the platter keeps its varied textures.

Blend or pound roasted peanuts with garlic, chilli, tamarind, palm sugar and a little salt, then loosen with warm water until pourable. For a quick version, stir smooth peanut butter with the same seasonings and warm water.

Blanch greens and bean sprouts briefly in boiling water, then drain well; steam or boil potatoes until tender, usually about 15–20 minutes depending on their size. Cool the vegetables before arranging them, and keep cucumber raw for crunch.

Yes: cook the vegetables and eggs, cool them promptly, and refrigerate them separately from the peanut sauce in covered containers. Assemble shortly before serving; thin chilled sauce with a little warm water if it has thickened.

It is often served with lontong or ketupat, compressed rice cakes, and topped with prawn crackers or fried shallots. Add tofu or tempeh if you want a more substantial plate.

It is commonly served at room temperature, with vegetables that have been cooked and cooled and peanut sauce spooned over them. The sauce may be warm, but it need not be piping hot.

Traditional gado gado contains peanuts in its sauce, so it is not suitable for someone with a peanut allergy. A peanut-free sauce can be made with toasted sesame paste, but it has a different flavour and sesame is also an allergen.