Gado Gado

Gado-gado is a delicious Indonesian salad that’s sure to get your taste buds dancing! Made with fresh vegetables, tofu and hard-boiled eggs, this colourful dish is topped with a creamy, tasty peanut sauce. The origins of gado-gado go back to Java, where it was traditionally prepared at celebrations. The word “gado” means “to mix”, which perfectly sums up the spirit of this dish: a harmony of flavours and textures. Whether served as a main course or as a side dish, gado-gado is an essential part of Indonesian cuisine that will delight all gourmets!

Ingredients (serves 4)

For the peanut sauce

- 160g roasted peanuts
- 4 large macadamia nuts
- 6 cm fresh ginger
- 2 cloves of garlic
- 1 hot pepper
- 1 small tomato
- 6 tbsp. soy sauce
- 2 tbsp. sweet soy sauce
- 1 lime
- 100ml water (more or less)

For the salad

- 4 Columbus eggs
- 400g tofu
- 150g edamame beans
- 100g red cabbage
- 300g carrots
- 200g of potatoes
- 1 cucumber
- 1 small red pepper (optional)
- Sesame oil

Preparation

Peanut sauce

Mix the peanuts with the macadamia nuts, chilli, peeled and grated ginger and seeded tomato until you have a smooth paste.
Add the soy sauces, a little water and lemon juice.
Blend until smooth and almost fluid (adding water as you go).
Taste and adjust the seasoning if necessary (add salt if necessary).

Salad

Bring salted water to the boil and cook the eggs and potatoes separately.
Wash and chop the carrots, cucumber and red cabbage.
Cut the tofu into large cubes and fry them in a little sesame oil until golden brown.
Arrange your gado gado salad with all the ingredients on a plate: warm potatoes, cucumber, carrots, red cabbage, raw edamame beans, as well as the tofu and the eggs cut into two quarters. For those who like it, add a few pieces of chilli.
Serve the peanut sauce on the side and accompany by kroupouk.