Indonesian · beginner
Gado-Gado Jakarta (Warm Salad With Tangy Peanut Dressing)
A comforting salad of blanched vegetables, crispy pan-fried tofu, and hard-boiled eggs tossed in a rich, warm garlic-peanut dressing.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blanch green beans in a pot of boiling salted water for 2 minutes, then add bean sprouts for 30 seconds; drain both and submerge in ice water to stop cooking.
- 02
In a bowl, whisk together peanut butter, grated garlic, sweet soy sauce, lime juice, and warm water until a smooth, pourable dressing forms.
- 03
Arrange drained blanched vegetables and pan-fried tofu cubes on a serving platter.
- 04
Pour the rich peanut dressing generously over the vegetables and tofu.
- 05
Garnish with hard-boiled egg halves and serve warm or at room temperature.
A LITTLE KITCHEN KNOW-HOW
Emulsified Peanut Dressing
Whisking nut butter with hot liquids and citrus juice to form a rich, velvety emulsion.
Notes from the kitchen
- Warm water loosens the oil in peanut butter quickly, creating a smooth emulsion without lumpiness.
- Shocking green beans in ice water preserves bright green color and crisp texture.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
