Indonesian Salad (Gado gado)
4 servings
30 minutes
Gado Gado is a vibrant representative of Indonesian cuisine, combining fresh vegetables, tender potatoes, and eggs topped with a rich peanut sauce. This salad symbolizes the harmony of flavors and textures, where crunchy sprouts and cabbage contrast with the softness of boiled vegetables. The dish's origins trace back to traditional Javanese kitchens where peanut sauce was an integral part of culinary culture. Its rich, nutty flavor with a hint of sweetness makes Gado Gado versatile and nutritious, suitable for both a light lunch and festive occasions. The dish's hallmark is the balance of spiciness and tenderness that can be adapted to personal preferences by adding more spices or altering the sauce composition. It is not just a salad but a gastronomic journey into the heart of Indonesia reflecting the soul of its cuisine.
1
Prepare peanut sauce.
- Peanut sauce (satay sauce): 400 g
2
Meanwhile, bring a pot of salted water to a boil. Peel the potatoes and cut them into small cubes. Add to the boiling water and cook for 3 minutes.
- Potato: 2 pieces
3
Then add the sliced carrots, trimmed green beans, and cauliflower divided into small florets. Boil for 4 minutes.
- Carrot: 2 pieces
- Green beans: 20 pieces
- Cauliflower: 0.3 head
4
Meanwhile, boil the eggs hard. Cool under cold water, peel, and cut into quarters.
- Chicken egg: 4 pieces
5
Add finely shredded white cabbage and sprouts. Cook for another 2 minutes.
- Bean sprouts: 2 glasss
- White cabbage: 500 g
6
Drain the water and rinse under cold water.
7
Arrange the salad on plates, top with eggs, and drizzle with peanut sauce.
