Gado Gado (Indonesian Salad with Peanut Sauce)

Make Gado Gado (Indonesian Salad with Peanut Sauce) with warm peanut sauce and crisp tempeh for a vibrant, easy meal.

Ingredients

• 1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
• 4 tsp red curry paste (, store bought (Maesri brand best, Note 2))
• 3 tsp Kecap Manis (Indonesian sweet soy sauce, Note 3)
• 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)
• 1/2 tsp salt
• 1 large garlic clove (, pressed using garlic press (~ 3/4 tsp))
• 1 1/2 tbsp lime juice (Note 4)
• 1/2 cup coconut milk (, full fat (Ayam brand best))
• 1/2 cup water
• 1 bunch spinach (, roots trimmed)
• 4 cups beansprouts
• 200g / 7 oz potato ( - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices)
• 1 cucumber (, sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English))
• 2 - 3 boiled eggs (, peeled and halved)
• 15 prawn crackers (, optional (Note 6))
• 2 tbsp vegetable or peanut oil
• 200g / 7 oz tempeh (or firm tofu, Note 7)
• 1 tbsp finely chopped peanuts (highly recommended)
• Red chilli (, finely sliced, optional (small = spicy, large = less spicy))

Instructions

Step 1: Make the peanut sauce

Warm a small saucepan over gentle medium-low heat and combine the peanut butter, red curry paste, kecap manis, sambal, pressed garlic, salt, lime juice, coconut milk and a little water. Stir constantly until everything melts into a glossy, homogenous emulsion, then bring to a gentle simmer and cook for about five minutes until the sauce thickens to a pourable ribbon — creamy but with body. Taste and adjust: more lime for brightness, a pinch of salt or a touch of sugar for balance; if it becomes too thick, add warm water a tablespoon at a time until it will drizzle smoothly. Keep the finished sauce warm in a small matte white serving bowl (reserve the same bowl for plating), the surface should glisten with tiny oil beads and a satiny skin at the edges.

Step 2: Blanch and drain the vegetables

Bring a pot of water to the boil and add the diced or halved potatoes first, cooking until tender but still holding shape, then lift them to a colander to drain. Blanch the beansprouts until just wilted and the spinach leaves until they instantly collapse; press each vegetable briefly in the colander to remove excess water so they sit tidy on the plate rather than swimming. Keep the vegetables warm or at room temperature — potatoes tender and matte, spinach glossy-wilted emerald, beansprouts pale and slightly translucent with a crisp snap. Arrange each vegetable in separate piles on a tray or paper-lined plate to maintain texture until plating.

Step 3: Crisp the tempeh (or tofu)

Slice the tempeh into chunky strips about 0.75 x 5 cm and heat a shallow film of vegetable oil in a skillet until shimmering. Fry the tempeh until each side is deeply golden-brown and laced with caramelized ridges (tofu takes slightly less time). Rest the seared pieces on paper to drain briefly so the exterior remains crisp and nutty while the interior stays tender; the surface should show a warm mahogany crust with tiny crisp bubbles. Keep these slices nearby for assembling and let their crunchy geometry contrast the soft veg.

Step 4: Assemble and serve

On a large shallow platter arrange the drained spinach, beansprouts, potato pieces, cucumber diagonal slices and halved boiled eggs in separate tidy clusters so each element is visible — fan the cucumber, nest the eggs yolk-up, scatter beansprouts for height. Place the previously-used matte white sauce bowl of warm peanut sauce on the platter, then tuck the golden tempeh slices beside the vegetables. Drizzle a little sauce over eggs and tempeh if you like, sprinkle finely chopped peanuts and a few thin red-chilli rings for color, and place prawn crackers along the rim for crunch. Serve immediately while the sauce is warm and the tempeh still crisp.

Notes

• Use natural peanut butter for the cleanest flavor; stir before measuring if oil has separated.
• Adjust sambal and red curry paste to control heat; add chili at the table for guests.
• Keep the sauce warm in a small bowl and reheat gently with water if it thickens.
• Blanch and drain vegetables well so the sauce adheres and the platter looks tidy.
• Re-crisp tempeh in a hot skillet for best texture if reheating.