National Dish of Indonesia – Gado Gado
Ingredients
| Yukon Gold potatoes (peeled and sliced 1/3 inch thick) | 1 lb. | |
| carrots (sliced ¼ inch thick) | 2 medium | |
| hardboiled eggs (peeled and halved) | 3 | |
| mung bean sprouts | 2 cups | |
| Chinese spinach (leaves cut into 2 inch pieces) | 5 oz. | |
| firm tofu (cubed) | 7 oz. | |
| green beans (trimmed and cut into 2 inch pieces) | 4 oz. | |
| green cabbage (cored and sliced into 1 ½ inch chinks) | ¼ head | |
| cucumber (sliced ¼ inch thick) | 1 | |
| Indonesian shrimp crackers (fried) | 15 | |
| Indonesian shrimp paste | 1 ½ tsp. | |
| unsweetened coconut milk | ¾ cup | |
| roasted, unsalted peanuts | 1 ½ cup | |
| rice vinegar | 1 tbsp. | |
| dark brown sugar | ¼ cup | |
| cloves garlic (peeled) | 2 | |
| chili pepper (chopped) | 1 | |
| water | ½ cup | |
| Kosher salt | ||
| Peanut oil |
Gado Gado is a well-known dish in Indonesia. It is a one-dish meal, similar to a salad. It is prepared with fresh seasonal vegetables, eggs, tofu, and ingredients native to Indonesia. It is usually paired with a special peanut sauce. Gado Gado means “mix” or “medley” in Indonesian.
Directions Preparing Gado Gado
- Toast the peanuts in a nonstick skillet for about nine (0:09) minutes, then cool.
- Place the peanuts in a food processor and pulse until fine.
- Place the shrimp paste in a flat foil packet and toast in a hot skillet for four (0:04) minutes, then cool.
- Add the shrimp paste, brown sugar, chili peppers, and garlic cloves to the food processor and puree.
- Transfer the puree to a hot skillet and stir in the coconut milk.
- Cook the sauce for about six (0:06) minutes, stirring frequently until the mixture starts to separate.
- Add the rice vinegar, water, and salt.
- Simmer for three (0:03) minutes until the sauce thickens, then turn off the heat and set the sauce aside.
- Deep fry the potatoes in peanut oil until golden brown, then drain and set aside.
- Fry the tofu cubes until puffed and brown, then set aside.
- Bring a pot of salted water to a boil and cook the spinach, beans, sprouts, carrots, and cabbage until tender, in batches.
- After cooking the vegetables, transfer them to a dish of ice water, then drain, dry them with paper towels, and set them on the serving platter.
- Arrange the potatoes, cucumber, and tofu cubes onto the platter.
- Add the eggs and shrimp crackers.
Toss with the peanut sauce and serve.
Indonesian food history
Indonesian food history dates back to prehistoric times, with evidence of early human settlements and agricultural practices in the region. The diversity of Indonesian cuisine can be attributed to centuries of trade and cultural exchanges with neighboring countries, as well as influences from foreign invaders. The use of aromatic spices, such as cloves, nutmeg, and cinnamon, is a defining characteristic of Indonesian cuisine, as these spices were highly sought after by traders. The Dutch colonization of Indonesia also played a significant role in shaping the country’s food culture, with the introduction of ingredients such as potatoes, tomatoes, and chilies. Today, Indonesian cuisine continues to evolve and thrive, with a rich and diverse history that is reflected in its flavorful dishes.
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