DemosNews: Gado-Gado
By: Pa Kasim


  • small new potatoes, boiled & sliced
  • cabbage, sliced into thin strips
  • fresh bean sprouts
  • small cucumbers, peeled & thinly sliced
  • slender string beans, steamed till crisp green
  • eggs, hard boiled & quartered
  • firm tofu, cut into ¾ inch slices
  • corn or peanut oil
  • Bumbu Gado-Gado (see note below)

Steam the bean sprouts and then the cabbage quickly in boiling water, just until they lose their raw edge, then quickly drain and let cool. Fry the tofu slices in a little oil until golden on both sides, blot both sides on paper towels, and slice. Arrange these together with all of the other foodstuffs on a platter, and sprinkle with crisped shallots. Soften half or all of the peanut brick with boiling water, adding the water in small increments, and stirring until the consistency becomes a thick, pourable liquid. Serve in a sauceboat to the side.

Quantities obviously vary according to the number of persons to be served. I usually have in mind the serving platter size I wish to fill, and apportion the amounts accordingly. You can take a cue from the accompanying picture, or follow personal preference. Usually, there’s a nice bed of cabbage, sprouts and new potatoes, not many eggs. Tofu, cucumbers and fired onion bits serve as garnish.

(Takes about 30 minutes to make)

NOTE: Bumbu Gado-Gado comes pre-packaged as a rectangular solid of ground peanuts, onions & spices, imported from Indonesia. It can be found in Chinatown, or at specialty stores selling Indonesian or Thai ingredients. Mind that you use it fairly promptly. The oils from the peanuts turn rancid if stored long term.

© 2023 Pa Kasim of DemosNews

October 27, 2007 at 6:25pm
DemosRating: 4.33
Hits: 1205

Genre: Food (Recipes)
Type: Creative
Tags: Indonesian, peanut, salad

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