Gado gado is a traditional salad originating from Indonesia that has become an emblematic dish of Southeast Asian cuisine. Its name literally means "mixed mix" or "scrambled," referring to the combination of fresh and cooked vegetables that are served with a special peanut sauce. Although its exact origin is uncertain, it is believed to have become popular on the island of Java, where the diversity of ingredients and textures reflects the country's culinary richness.
In several Latin American countries, the dish may be known simply as "peanut salad" or "Indonesian salad," although it does not have a specific name as widely recognized as in Indonesia. This salad stands out for its freshness and the balance between sweet and salty provided by the peanut sauce, which can vary slightly depending on the region or personal taste.
How to prepare Gado gado Indonesian salad
To begin, bring the water to a boil.
Add salt, cabbage, bean sprouts, and green beans to the boiling water.
Boil the vegetables for 5 minutes until they are slightly tender but still crisp.
Drain the vegetables carefully.
In a separate pot, boil the potatoes until tender and then peel them.
Slice the potatoes, eggs, and cucumber so they integrate well into the salad.
Heat the peanut sauce over low heat to intensify its flavor and make it easier to mix.
Place the green vegetables on a very large platter, forming the base of the dish.
Cover the vegetables with the sliced potatoes, eggs, and cucumbers, distributing them evenly.
Pour the peanut sauce over the entire platter so it soaks all the ingredients and serve immediately.
As a side idea, it can be served with white rice and a meat dish for a complete lunch.
Finally, place the gado gado on a large baking dish if you wish to keep it warm or present it more conveniently.
Ingredients: Water, Salt, Green Cabbage, Bean Sprouts, Green Beans, Potatoes, Eggs, English Cucumber, Peanut Sauce.
