Gado-Gado Recipe
January 19th, 2009 33 Comments

Gado-Gado Recipe

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Indonesian recipe: Gado-Gado


Recipe: Gado-Gado Surabaya
(Gado-Gado Siram)


Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts

Fresh Vegetables:

Tomato, wedged
Cucumber, sliced

Other Complements:

Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers

Gado-gado sauce:

10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water


20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired


Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.


Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.


Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.

Cook’s Note

– If the sauce to thick, add a small amount of water.
– Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
– Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
– If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.

Indonesian Kerupuk and Melinjo Glossary:

Emping Melinjo: Melinjo or padi oats crackers
Lontong: Rice cake with log shape
Kerupuk/krupuk Udang: shrimp crackers
Tempe/Tempeh: Indonesian fermented soy bean cake
Terasi/Trassi: dried shrimp paste

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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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