How to make 'Gado-Gado' (Indonesian salad with peanut sauce)

Gado-Gado
Said to have originated in Western Java, gado gado is one of Indonesia’s most popular dishes. It can be found anywhere from street hawker stands, food stalls, warungs, restaurants, and hotels. Literally translated as “mix mix”, gado-gado is a traditional Indonesian salad made with blanched vegetables, tofu, tempeh, eggs, and pecel (peanut sauce). There is no doubt that the star of the dish is the pecel. You can substitute the vegetables with what you have available, but the pecel is what makes a gado-gado.
Ingredients:
Salad
Bean sprouts
Cabbage cut in to wedges
Tofu cut into cubes
Tempeh cut into cubes
Carrots cut into batons
Long beans cut into matchsticks
Japanese papaya leaves
Bitter gourd thinly sliced
Potatoes cut into cubes
Tofu and cut in to cubes
Tempeh cut in to cubes
Blanch all ingredients above in salted water until lightly cooked. When the vegetables are reach this stage, immediately place them in an ice water bath to stop the cooking process and ensure the vegetables retain their crunch and vibrant colors. After they have cooled down, drain and set aside. You can you any blanched vegetables you like.
Garnish
Crispy fried shallots
Boiled egg wedges
Emping melinjo
Pecel (peanut sauce)
1 Tbsp sliced aromatic ginger
2 Tbsp thinly sliced red chillis
2 Tbsp sliced garlic
1 Tbsp sliced ginger
1 Small hot chilli
1 Cup fried peanuts with skins
1½ Cup water
1 tsp palm sugar
1 tsp finely chopped kaffir lime leaves
2½ Tbsp Kecap manis (sweet soy sauce)
1 tsp salt
Fry the ginger, red and hot chillis, garlic, and shallots over medium heat until tender and caramelized. Once done, place the spices on a motar and pestle and add the peanuts. Grind these together until you get a rough paste like consistency.
Add ½ cup water to the mortar and pestle to make a smoother paste. When you get a smooth paste, transfer the mixture to a sauce pan and add another cup of water. Mix thoroughly until you get the paste incorporated with the water. Add the kecap manis, and stir until mixed thoroughly. Bring the sauce to a boil and then reduce to medium heat and simmer for 10 minutes stirring occasionally. Once sauce has thickened, remove from the heat and let cool.
Arrange the blanched vegetables on a plate with the tofu, tempeh, and boiled egg wedges. Top with the pecel (peanut sauce) and garnish with crispy fried shallots and fresh slices of tomatoes.

[@shelskitchen3311]

Thank you for showing us the correct authentic way to make this. So many people posting recipes lacking important ingredients and completely skipping the fried peanut, mortar & pestle, and correct sauce method. One person even added coconut milk!!

[@rowinschoon5032]

This looks like a lot of work but i am glad a authentic recipe exists here on youtube and maybe one day i can make it. That is if i can ever find the ingredients

[@reepacheirpfirewalker8629]

Thank you for your video. My mother was raised in Indonesia and she was taught by the people she met there how to cook. We loved her food by extension the land that she loved over there. She felt more Indonesian than American.

[@Marlontje.]

Fuiyoh ! Uncle Roger needs to review this. Mantap 👌🏼

[@Zantigableiaust]

This is so authentic man, imma make them now! thank you so much for this format of a video, love it

[@Arugula100]

I love learning how Gado gado is made before blenders were invented. Very educational. Once i tastes gado gado the first time 40 years ago, i never forgot the tastes. But i had no idea how it is made till today!

[@trishmacmillan4646]

Thank you for sharing! Looks so delicious!

[@mingkalli1716]

Chef, tofu is a coagulate soy milk, tempeh is fermented soy beans packed with probiotics. For gado-Vado ask any Javanese, for rendang ask any minang, for lawar ask any Balinese. If only you know.... I would not blanched the vegetables but steam them

[@tallblonde1976]

I bet that sauce tastes amazing!

[@michellebarnes7640]

Thank you! Its not easy to find a good recipe for this.

[@RAMA-pc1oe]

In India we call it peanut chutney

[@tbag5208]

nice authentic

[@crazywomancreek1]

This one, I’m making!

[@littlepinkpebble]

cooking git for friends thanks for sharing !

[@Sonia-bv7bj]

This looks great! For the peanut sauce can we use peanuts without the skin?

[@Putrimalu1806]

yes, go for it :)

[@shelskitchen3311]

You can but then it wouldn't have the same rich flavour or be as authentic.

[@sha00757]

Aromatic ginger is kenchor?

[@gchow6009]

Is aromatic ginger the same as galangal?

[@MotanulFritz2008]

No, they're two different things, but you can substitute one with the other if you wish. Theirs flavours are slightly different though.

[@gchow6009]

Cat Mi Thank you. It can’t be found in America even in southern California.

[@sy20777]

@@gchow6009 i think i heard some of indonesian on the internet (who lives in USA) said they could find aromatic ginger powder (but yeah its really hard) Edit: i found one on amazon, heres the link www.amazon.com/Rotary-Indonesian-Spices-Cutcherry-Powder/dp/B000249G04/ref=as_li_ss_tl?keywords=sand+ginger&qid=1567990188&s=grocery&sr=1-1&linkCode=sl1&tag=daicooque-20&linkId=bf17af96968a1df3e707521438d660e8&language=en_US

[@gchow6009]

Syifa Indriyana Thank you for the information. It’s very helpful.

[@muhammadirsyadryan7703]

please share this to mr. jamie olliver

[@timbucktu5141]

Please not, he might butcher the recipe and put olive oil on it.