Gado Gado

Traditional gado gado consists of boiled vegetables like long beans, alongside tofu, tempeh, and boiled eggs, all topped with a rich peanut sauce. The dish often includes garnishes like lontong (rice cakes) and prawn crackers. It is widely considered a national dish of Indonesia.

While both sauces use peanuts as a base, gado gado sauce is typically thinner and seasoned with palm sugar, tamarind, and lime leaves for a complex sweet and savory profile. Satay sauce is often thicker and primarily served as a dip for grilled meats. Some regional variations of gado gado also incorporate cashews into the paste.

Gado gado is typically served at room temperature or slightly warm, making it a popular street food and everyday salad in Indonesia. The warm peanut sauce is usually poured over the freshly blanched vegetables right before serving. This ensures the ingredients retain their crunch without becoming soggy.

Gado gado is naturally close to vegan because it features tofu, tempeh, and vegetables, but the traditional peanut sauce sometimes contains shrimp paste for extra umami. You can easily find vegan versions by omitting the shrimp paste and boiled eggs. Always ask if the sauce is made completely plant-based when ordering at traditional stalls.