🇮🇩 Indonesia
Gado-Gado, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Boil 2 small potatoes, 500 ml green cabbage, 250 ml bean sprouts, and 2 eggs until cooked, then pan-fry 200 g hard tofu and 200 g tempeh until golden.
- 2
Whisk 250 ml ground roasted peanuts, 1 tbsp tamarind paste, 2 tbsp palm sugar, and 1/2 tsp shrimp paste with 120 ml warm water until smooth.
- 3
Arrange the vegetables, sliced eggs, tofu, and tempeh on plates, pour the peanut sauce over them, and top with 250 ml krupuk crackers.
🇮🇩 How it's eaten in Indonesia
In Indonesia, it is often served with lontong (compressed rice cakes) and extra sambal on the side.
Ingredients (serves 2)
- Hard tofu -200 g
- Tempeh -200 g
Swap: Hard tofu - 200 g（Easier to find）
- Eggs- 2
- Potatoes -2 small
- Green cabbage -500 ml
- Bean sprouts -250 ml
- Ground roasted peanuts -250 ml
Swap: Smooth peanut butter - 180 ml（No grinding needed）
- Tamarind paste -1 tbsp
Swap: Lime juice 1 tbsp + brown sugar 1 tsp（Reproduces tartness）
- Palm sugar -2 tbsp
Swap: Dark brown sugar - 2 tbsp（Similar caramel sweetness）
- Shrimp paste -1/2 tsp
Swap: Fish sauce - 1 tsp（Matches umami taste）
- Krupuk crackers -250 ml
Swap: Potato chips - 250 ml（Accessible crunch）
Authentic ingredients in Indonesia
- Hard tofu -200 g
- Tempeh -200 g
- Eggs- 2
- Potatoes -2 small
- Green cabbage -500 ml
- Bean sprouts -250 ml
- Ground roasted peanuts -250 ml
- Tamarind paste -1 tbsp
- Palm sugar -2 tbsp
- Shrimp paste -1/2 tsp
- Krupuk crackers -250 ml
Optional authentic touch
Pounding the sauce ingredients in a traditional stone mortar yields a richer, smoother texture.
Wherever you live: Japan, Europe or anywhere else
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