Gado-gado

Blanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.

What makes it gado-gado

Cooked vegetables — unlike karedok, which is raw.
Tofu, tempeh, egg and potato among them.
A peanut sauce, sweetened and soured, ground fresh.
Krupuk on top.

Where it comes from

Gado-gado is eaten all over Java and is most often linked to Jakarta, where it's a street staple. The name is usually glossed as 'mix-mix', and it's just that: whatever vegetables are good, some boiled and some raw, with fried tofu and tempeh and a boiled egg.

The sauce is ground to order on a cobek — peanuts, chilli, garlic, palm sugar, tamarind — and loosened with water, then everything is tossed in it or it's poured over.

Be the first here

Start your own gado-gado

No one here has made gado-gado yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

JavanesePecelBlanched greens and sprouts under a hot peanut sauce scented with kencur and lime leaf, with rice and a crisp peanut cracker.No one here has made it yet JavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.No one here has made it yet SundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.No one here has made it yet