This Indonesian salad is served with peanut sauce, steamed rice, and can be cool or room temperature. If you don’t have kentjur or lime leaves, just use ½ tsp. Base Gede.
Gado Gado salad
- 2 medium potatoes
- 2 cups cabbage, shredded
- 1 green beans
- 1 cup carrots, sliced
- 1 cup bean sprouts
- 1 block tempeh or tofu
- ½ cup oil (for frying)
- 1 medium cucumber, sliced
- 1 tomato, quartered
- 4 hard-boiled eggs, halved
- ¼ cup fried onions*
- ¼ cup celery leaves, chopped
- *You can find fried onions in Asian markets or see our recipe to make them yourself.
Grind kentjur in a mortar and pestle.
Place all peanut sauce ingredients, except the water, in a blender and reduce to a creamy sauce. Add water if needed (between ½ cup and 1 cup).
Pour the sauce in a pot and boil for 5 minutes. Set aside.
Boil potatoes in salted water. Chop.
Blanch cabbage in salted water. Remove from heat, drain, and cool.
Blanch other vegetables, one after the other.
Chop the tempeh into small cubes. Fry in hot oil until golden.
Place the cooked potatoes and blanched vegetables on a large plate and pour half the sauce on top.
Garnish with the fried tempeh, eggs, tomatoes, cucumber, celery leaves and half the fried onions.
Serve with the remaining sauce and fried onions on the side.