Gado-gado, also known as lotek, is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, fried tofu and tempeh, and lontong, served with a peanut sauce dressing.
- 1 cup (50 g) bean sprouts, seed coats and tails discarded
- 2 cups (180 g) spinach, rinsed, tough stems discarded
- 1 carrot, sliced
- 1 cup (100 g) green beans, cut into short lengths
- 1/4 head cabbage, leave separated and sliced
- 2 cakes (about 7 oz/200 g each)deep-fried tofu, sliced
- 2 hard boiled eggs, cut into wedges
- 2 tablespoons Crispy Fried Shallots*
- Krupuk shrimp crackers*
- 1 cup (150 g) roasted unsalted peanuts
- 2 cloves garlic, peeled
- 2-3 bird’s-eye chilies or red finger-length chilies, deseeded
- 1 in (2 ½ cm) fresh kencur root, peeled and sliced
- 1 kaffir lime leaf
- 3 tablespoons sweet Indonesian soy sauce (kecap manis)
- 1/2 teaspoon salt
- 2 cups (500 ml) water
- 1 teapsoon lime or lemon juice
To make the dressing, coarsely grind the peanuts, garlic, chilies, and kencur in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground mixture in saucepan with all the other Dressing ingredients, except the lime or lemon juice, and simmer uncovered over very low heat for about 1 hour, stirring frequently to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon or the Crispy Fried Shallots over the sauce just before serving.
Bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 seconds for bean sprouts, 1 minute for spinach, 1 to 2 minutes for carrots and 2 to 3 minutes for green beans and cabbage). Remove from the heat and drain.
Arrange all the vegetables on a serving platter and top with the tofu and egg wedges. Garnish with the remaining Crispy Fried Shallots and drizzle the Dressing on top. Serve with the deep-fried krupuk on the side.