Gado-Gado Recipe
January 19th, 2009 33 Comments

Gado-Gado Recipe

Indonesian recipe: Gado-GadoThe best way to learn about a new cuisine is from those born and raised in that country, and that’s why I have Pepy of Indonesia-Eats as the guest writer for Indonesian food today. Pepy is the first Indonesian food blogger I know and I’ve since learned so much about Indonesian cuisine from her blog at Indonesia-Eats.In this guest post, Pepy explains the different preparations of Gado-gado and shares with us her recipe. Please welcome her to Rasa Malaysia.

Gado-Gado Surabaya
Guest Writer: Indonesia-Eats (The Art and Science of Food)

To begin with, I was surprised that Rasa Malaysia has chosen me to be the guest writer of Indonesian cuisine on her blog. Rasa Malaysia is one of my inspired blogs among the Asian specialty blogs. We share the same passion for Asian food as we came from the same region, Malay Peninsula where Bahasa Indonesia and Bahasa Malaysia are from the same language root. Some of the food terms are the same, few are different.

Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal.

Speaking about gado-gado in Indonesia, several different numbers of gado-gado were developed based on the region. I was born and grew up in East Java province and I left the province for my school to West Java province… this experience had brought me to taste different styles of gado-gado. In East Java (around Surabaya), we call it Gado-gado Siram or Gado-gado Surabaya. Siram means pour as we order the food, the seller will place the ingredients (lontong, blanched vegetables, steamed potatoes, boiled eggs, tempe, tofu, etc.) on a plate and then pre-made gado-gado sauce is poured over, garnish with fried shallots and top with crackers (melinjo nuts and shrimp crackers). While in West Java (around Bandung and Bogor), the sellers will combine ground peanuts and spices, grind them in a mortar and pestle, add the cooked vegetables, mix them together, and transfer into a plate.

Another style of gado-gado that I relish is gado-gado boplo from Jakarta. Boplo is an area in Jakarta where this style of gado-gado can be found. What is the difference between gado-gado siram and boplo? Gado-gado siram uses peanuts while Gado-gado Boplo uses cashew nuts.

In addition, Gado-gado has carbohydrate supply from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Last but not least, the vegetables. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trassi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg. By leaving out the shrimp crackers, gado-gado is totally safe for people with celiac disease that can’t have any wheat in their diet.

In this post, I contribute an authentic recipe of Gado-gado Surabaya or Gado-gado siram, it might be pretty intimidating with the long list of ingredients, but it will be worth it.

RECIPE HERE: Gado-Gado Recipe
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33 comments... read them below or add one

  1. MyF says:

    Wow this is cool. Was just only thinking of making some… but something like tauhu sumbat. :-) Yummy!

  2. Valerie Kuan says:

    Hi Rasa,

    HOw come there is no “jump” link?

  3. Marc @ NoRecipes says:

    MMmm I love gado gado, but have never attempted it at home because of all the components. Thanks for your run down on the various styles and for your recipe!

  4. Cynthia says:

    I absolutely LOVE Pepy’s blog.

  5. Rose says:

    Wow, I didn’t know that gado-gado is so complicated to make. I just know how to eat and don’t know how to make. Hehehe.


  6. Passionate Eater says:

    Now I have a reliable gado-gado recipe. I can’t wait to impress my Indonesian friends!

  7. Ann says:

    I first tasted gado-gado at a conference in Bogor–it was so good! Thanks for the recipe!

  8. Bits of Life 'n' Taste says:

    This is so delicious and best of shoots!

  9. Claude-Olivier says:

    Hi, how are you! certainly fine if I look at your blog and your recipe! This one sounds very good to me. And to answer your question about the thin red stuff on my dish, I should have a look but it’s cool, isn’t it ? ;-) I have received that from one of my master student as a gift. Have a nice day, cheers

  10. pigpigscorner says:

    Looks really delicious and the sauce sounds yummy!

  11. Candle - Catering & Delivery says:

    I'm a great fan of your blog. Everything looks very nice & yummy!!!

  12. Candle - Catering & Delivery says:

    I’m a great fan of your blog. Everything looks very nice and yummy!!!

  13. worldwindows says:

    I love these Indonesian Gado Gado. Simple yet rich and diverse in many ways. Thanks.

  14. Sunkid says:

    Yum! Something I’ve been wanting to make for ages. Best with the original gado gado sauce from medan! (made from my auntie)THanks for sharing!

  15. Indonesia-Eats says:

    @ Sunkid: I haven’t tried gado-gado Medan before. I should be shame as Medan is a city where the family of my father’s side came from. Let me know how gado-gado Medan is.

    @ Worldwindows: Hopefully, you enjoy this recipe.

    @ Pigpigscorner: You should give a try one day.

    @ Bits of Life ‘n’ Taste: Thanks!

    @ Ann: Bogor has lots good food too. It was a city where I lived for 7 years. I do love and miss that city so much especially the rainy weather.

    @ Passionate Eater: Wow.. Best of Luck!

    @ Rose: Yes, indeed! Neither did I until I lived in Bogor and knew how to make Gado-gado Bogor which is much more simple.

    @ Cynthia: Thanks!

    @ Marc @ NoRecipes: :) That’s why I usually make in large batch and keep the sauce in the freezer. Whenever I want, I just pull any vegetables out from my fridge.

    @ MyF:: You should teach me how to make tauhu sumbat.

  16. losangelesdaze says:

    This looks so good. I have yet to find good gado gado here in LA. I miss my gadox2 boplo from Jakarta!

  17. Indonesia-Eats says:

    @ losangelesdaze: gado-gado boplo is really good with tocuh of cashew nuuts

  18. ulin says:

    Hi, this recipe is very useful for me.. i’ll try it at home…
    FYI my hometown is surabaya, but never try to make it by myself..ONLY BUY IT from the restaurant!!


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  20. Indonesian says:

    Thanks for the recipe. However I’m not sure where you get the “mix mix” translation for “gado-gado”, because “gado” does not mean “mix” in Indonesian.

    • The introduction and recipe are written by a native Indonesian…I am not sure what gado gado means.

    • Pepy@Indonesia Eats says:

      Gado-gado means mixture meanwhile gado is a base word from “menggado” which means eating any forms of veggies or protein sources (such as fish, meat, egg, tofu or tempe) without rice. This translation is taken from kamus besar bahasa Indonesia and I’m an Indonesian native who wrote this recipe. :)

  21. zhang cheng says:

    it is a nice dish that you offer .i made it for the guest who gave a good comments.thanks for your hard working .

    Best Regards

  22. sindunata says:

    wow saya sangat suka Gado gado, karena itu makanan kesukaan saya :-)

  23. Satu Hal yang membuat Rakyat Indonesia menyukai Gado – Gado adalah karena makanan ini unik dan sangat enak rasanya…
    seperti ingin kembali ke rumah.

  24. WOW! I made something like this, but I’m living in Egypt and had to substitute SO much, that I think I need to remove the name gado-gado from the blog…anyway, i kind of just made a beautiful salad, some rice vermicelli noodles and tossed it in the sauce. But next time I’ll try this because I bet it will add the special something!


  25. Purna says:

    Gado2 selalu jadi makanan favorit di rumah

  26. AvaLowe says:

    Saya sering masakin gado2 buat anak istri saya.hehe

  27. pamela sun says:

    I chose your site to give me a recipe for Gado Gado and printed the recipe. Did you know that your site spits out 7 pages of unwanted material before it gives you the recipe? Consequently, I will not use your site again as it is a waste of resources and a waste of my time. Sincerely,Pamela Sun

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  29. kara says:

    gado-gado is so yummy… with a fresh vegetables with a peanut sauce and krupuk, emping :)
    and i love all food that combined by peanut sauce, such as pecel, karedok, and lothek. just cook the vegetables 5 minutes into the boil water, and dressing with a peanut sauce. what a healthy food. but also need an attention for a peanut allergic.
    thank you :)

  30. Poetic46 says:

    Rasa, question – while the vegetables are steamed or fried, is the dish served warm, or cold, or room temperature? And, can the component parts be cooked in advance and assembled a few hours later, or should it all be freshly cooked? If Lotong is not avaiable, would there be a suggested substitute,or best to just leave it out?

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