🥜 Gado-gado Jakarta
Jakarta-style gado-gado combines blanched cabbage and boiled potato with fried tofu, tempeh and hard-boiled egg, all dressed in a generous peanut sauce. It is topped with crisp kerupuk crackers that add crunch against the soft vegetables and rich sauce. Street vendors often grind the sauce to order and serve the salad on a banana leaf.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g firm tofu, cubed
- 200 g tempeh, sliced
- 400 g potatoes
- 250 g white cabbage, shredded
- 4 eggs
- 150 g roasted peanuts
- 2 garlic cloves, 1–2 red chilies, 2 tbsp palm sugar, juice of 1 lime
- A handful of kerupuk crackers
- 2 tbsp oil, salt, water
Method
- Boil the potatoes and eggs; peel and slice them.
- Blanch the cabbage for 1 minute and drain.
- Fry the tofu and tempeh in the oil until golden.
- Blend the peanuts with garlic, chili, sugar, lime juice, salt and warm water into a thick sauce.
- Arrange everything on plates, pour over the sauce and top with kerupuk just before serving.
How to make it lighter
- Kerupuk crackers are fried — a few pieces give the crunch without much extra energy.
- Pan-sear the tofu and tempeh with a little oil rather than deep-frying.
- Keep the peanut sauce to 2–3 tbsp per plate and add more cabbage.
History
Gado-gado is one of the best-known street dishes of Jakarta, sold from carts and warungs across the city. The Betawi people of Jakarta are often credited with the style, though versions are eaten throughout Java.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →