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Indonesian Authentic Gado-Gado Recipe

Gado-Gado Betawi is a hearty Indonesian salad packed with steamed vegetables, tofu, tempeh, and potatoes, all generously coated in a rich, savory peanut sauce. This traditional dish from Jakarta is vibrant, satisfying, and naturally gluten-free—perfect as a plant-forward main or flavorful side.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course, Salad
Cuisine: Betawi (Jakarta), Indonesian
Calories: 915
Ingredients Method Notes

Ingredients
  

Vegetables & Proteins
  • 1½ cups young jackfruit cut into chunks (substitute: green jackfruit in brine, drained)
  • 1 lb 450 g potatoes, steamed and cut into chunks
  • 2 cups green beans cut into 1-inch pieces
  • 2 cups bean sprouts substitute: mung bean sprouts or omit
  • 1 cucumber cut into chunks
  • 1 bunch kale or spinach leaves only (substitute for kangkung/water spinach)
  • 1 block about 14 oz firm tofu, cut into cubes and fried
  • 12 oz 350 g tempeh, sliced and fried
  • 2 chayote squash peeled, sliced and boiled (substitute: zucchini if unavailable)
Peanut Sauce
  • 2 cups roasted peanuts unsalted preferred, ground
  • 3 cups coconut milk from 1 can full-fat + water
  • 4 tbsp tamarind juice substitute: 2 tbsp lemon juice + 2 tbsp brown sugar
  • 2 limes or key limes juiced (substitute for jeruk limau)
Sauce Spice Paste
  • 4 cloves garlic
  • 8 red chili peppers use Fresno or red jalapeños for milder heat
  • 2 bird’s eye chilies optional, for extra heat
  • ½ tsp roasted shrimp paste substitute: Thai shrimp paste or omit for vegetarian
  • 1 tbsp palm sugar substitute: brown sugar
  • 1½ tsp salt
  • 2 tbsp tamarind juice or lemon juice mix as above
Garnishes
  • Fried shallots or crispy onions
  • Shrimp chips or plain rice crackers substitute: any neutral-flavored chip or omit for gluten-free

Instruction
 

Prepare Vegetables
  1. Boil jackfruit until tender, about 20–30 minutes if using fresh; 10–15 minutes if canned.
  2. Steam or boil potatoes until soft. Cut into chunks.
  3. Blanch green beans, bean sprouts, chayote, and spinach/kale briefly until tender but still vibrant. Drain and set aside.
  4. Cut cucumber into chunks.
  5. Fry tofu and tempeh until golden brown. Drain on paper towel.
Make the Peanut Sauce
  1. In a pan, sauté the spice paste ingredients (garlic, chilies, shrimp paste, sugar, salt) until fragrant.
  2. Add ground peanuts and stir well.
  3. Pour in the coconut milk gradually, stirring to mix.
  4. Add tamarind juice and simmer on low heat, stirring constantly, until the sauce thickens.
  5. Add lime juice at the end for freshness. Taste and adjust seasoning.
Assemble the Gado-Gado
  1. On a large plate or bowl, arrange vegetables, potatoes, tofu, tempeh, and cucumber.
  2. Pour generous amount of peanut sauce over the top.
  3. Garnish with fried shallots and serve with crackers or chips on the side.

Notes

  • Gado-gado can be served warm or at room temperature.
  • The peanut sauce can be made ahead and stored in the fridge for up to 5 days.
  • For a vegan version, omit shrimp paste and use a vegan fish sauce alternative if desired.