Indonesian Gado-Gado with Chicken
Indonesian gado-gado with chicken combines blanched vegetables, fried tofu, and shredded chicken in a rich peanut sauce. Serves 4.
TOTAL TIME
54 min
ACTIVE TIME
54 min
QUANTITY
2 pieces · ~5.9 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/24
Tools0/24
Ingredients0/24 gathered · 4 servings
2,500ml
1tsp
600g
4piece
400g
200g
150g
200g
150g
200g
150g
4piece
3piece
3clove
2tbsp
1tsp
250g
200ml
2tbsp
2tbsp
2tbsp
2piece
200g
80g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,500ml | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 600g | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 400g | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 150g | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 4piece | — | — | |
| 13 | | 3piece | — | — | |
| 14 | | 3clove | — | — | |
| 15 | | 2tbsp | — | — | |
| 16 | | 1tsp | — | — | |
| 17 | | 250g | — | — | |
| 18 | | 200ml | — | — | |
| 19 | | 2tbsp | — | — | |
| 20 | | 2tbsp | — | — | |
| 21 | | 2tbsp | — | — | |
| 22 | | 2piece | — | — | |
| 23 | | 200g | — | — | |
| 24 | | 80g | — | — |
Tools28 items
Serveware1 item
Procedure82 steps
1 of 82
Put 1 litre of water in the medium saucepan.
Water · 1,000 ml
⏱ 10s
ResultWater2 of 82
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted water3 of 82
Add the chicken breasts.
Chicken breast · 600 g⏱ 10s
ResultChicken in water4 of 82
Bring to a gentle simmer.
⏱ 6 min
ResultSimmering chicken5 of 82
Poach for about 15 minutes, until the thickest part reads 74 °C on a thermometer.
⏱ 15 min
ResultPoached chicken8 of 82
Leave to cool for 10 minutes.
⏱ 10 min
ResultRested chicken10 of 82
Put the eggs in the small saucepan.
Egg · 4 piece
⏱ 10s
ResultEgg11 of 82
Cover with 500 ml of cold water.
Water · 500 ml⏱ 10s
ResultEggs in water12 of 82
Bring to the boil.
⏱ 4 min
ResultBoiling eggs13 of 82
Simmer for 9 minutes.
⏱ 9 min
ResultHard-boiled eggs17 of 82
Peel the drained eggs on the second plate
⏱ 1 min
ResultPeeled egg19 of 82
Lay the potatoes on the chopping board.
Waxy potatoes · 400 g
⏱ 5s
ResultWaxy potatoes23 of 82
Cover with 1 litre of cold water.
Water · 1,000 ml
⏱ 10s
ResultPotatoes in water24 of 82
Bring to the boil.
⏱ 6 min
ResultBoiling potatoes25 of 82
Simmer for about 12 minutes, until a knife slides in.
⏱ 12 min
ResultCooked potatoes26 of 82
Lift the potatoes onto the tray, keeping the water boiling.
⏱ 20s
ResultCooked potatoes27 of 82
Add the trimmed green beans.
Green beans · 200 gCooked potatoes · step 26⏱ 10s
ResultBeans blanching28 of 82
Add the carrots, cut into batons.
Carrots · 150 g⏱ 10s
ResultBeans and carrots blanching29 of 82
Blanch for 3 minutes.
⏱ 3 min
ResultBlanched beans and carrots30 of 82
Lift them onto the tray.
⏱ 20s
ResultBlanching water for the cabbage31 of 82
Add the cabbage, cut into wedges.
White cabbage · 200 gBlanching water for the cabbage · step 30⏱ 10s
ResultCabbage blanching32 of 82
Add the beansprouts.
Mung bean sprouts · 150 g⏱ 10s
ResultCabbage and sprouts blanching33 of 82
Blanch for 1 minute.
⏱ 1 min
ResultBlanched cabbage and sprouts36 of 82
Add them to the tray.
⏱ 10s
ResultCooked gado-gado vegetables37 of 82
Lay the tofu on the board.
Firm tofu · 200 g⏱ 5s
ResultFirm tofu40 of 82
Lay the tempeh on the board.
Tempeh · 150 g⏱ 5s
ResultTempeh43 of 82
Lay the shallots on the board.
Shallots · 4 piece⏱ 5s
ResultShallots46 of 82
Lay the chillies on the board.
Red chilli · 3 piece⏱ 5s
ResultRed chilli48 of 82
Add them to the shallots.
⏱ 5s
ResultShallots and chillies49 of 82
Lay the garlic on the board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove50 of 82
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves52 of 82
Put the oil in the large frying pan over a medium-high heat.
Vegetable oil · 2 tbsp
⏱ 5s
ResultVegetable oil54 of 82
Fry for about 8 minutes, turning, until golden all over.
⏱ 8 min
ResultGolden tofu and tempeh56 of 82
Add the shallots, chillies and garlic to the oil left in the pan.
⏱ 10s
ResultAromatics in oil57 of 82
Add the shrimp paste.
Shrimp paste · 1 tsp⏱ 5s
ResultAromatics with shrimp paste58 of 82
Fry for about 4 minutes, stirring, until soft and fragrant.
⏱ 4 min
ResultFried sauce aromaticsused in step 6159 of 82
Put the peanuts in the blender.
Roasted peanuts · 250 g
⏱ 10s
ResultRoasted peanuts60 of 82
Blitz until finely ground.
⏱ 30s
ResultGround peanuts61 of 82
Scrape in the fried aromatics.
⏱ 15s
ResultPeanuts and aromatics62 of 82
Add the coconut milk.
Coconut milk · 200 ml⏱ 10s
ResultPeanut sauce base63 of 82
Add the palm sugar.
Palm sugar · 2 tbsp⏱ 10s
ResultSweetened peanut base64 of 82
Add the kecap manis.
Kecap manis · 2 tbsp⏱ 5s
ResultPeanut base with kecap65 of 82
Add the tamarind.
Tamarind paste · 2 tbsp⏱ 5s
ResultPeanut base with tamarind66 of 82
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned peanut base67 of 82
Blend until smooth but still a little textured.
⏱ 1 min
ResultPeanut sauce69 of 82
Simmer gently for 5 minutes, stirring, adding a splash of water if it gets too thick.
⏱ 5 min
ResultCooked peanut sauce70 of 82
Lay one lime on the board.
Lime · 1 piece⏱ 5s
ResultLime73 of 82
Lay the cucumber on the board.
Cucumber · 200 g⏱ 5s
ResultCucumber75 of 82
Arrange the potatoes, vegetables, tofu and tempeh in sections on the platter.
⏱ 1 min 30s
ResultArranged vegetables80 of 82
Tuck the ready-to-eat prawn crackers around the edge.
Prawn crackers · 80 g⏱ 15s
ResultGado-gado with crackers81 of 82
Lay the second lime on the board.
Lime · 1 piece⏱ 5s
ResultLimeTotal Time54 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | | Put 1 litre of water in the medium saucepan.⏱ 10sResultWater |
| 2 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSalted water |
| 3 | 600 g | | Add the chicken breasts.⏱ 10sResultChicken in water |
| 4 | — | | Bring to a gentle simmer.⏱ 6 minResultSimmering chicken |
| 5 | — | | Poach for about 15 minutes, until the thickest part reads 74 °C on a thermometer.⏱ 15 minResultPoached chicken |
| 6 | Poached chickenstep 5 | | Lift the chicken onto the plate.⏱ 15sResultPoached chicken |
| 7 | Poached chickenstep 6 | | Pour the poaching water away.⏱ 5s |
| 8 | — | | Leave to cool for 10 minutes.⏱ 10 minResultRested chicken |
| 9 | — |  | Shred it with the fork.⏱ 2 minResultShredded chickenused in step 77 |
| 10 | 4 piece | | Put the eggs in the small saucepan.⏱ 10sResultEgg |
| 11 | 500 ml | | Cover with 500 ml of cold water.⏱ 10sResultEggs in water |
| 12 | — | | Bring to the boil.⏱ 4 minResultBoiling eggs |
| 13 | — | | Simmer for 9 minutes.⏱ 9 minResultHard-boiled eggs |
| 14 | Hard-boiled eggsstep 13 |  | Drain and run under cold water until cool.⏱ 10sResultDrained eggsused in step 16 |
| 15 | Drained eggsstep 14 | | Pour the egg water away.⏱ 5s |
| 16 | Drained eggsstep 14 | | Put the eggs on a second plate.⏱ 5sResultDrained eggs |
| 17 | — | | Peel the drained eggs on the second plate⏱ 1 minResultPeeled egg |
| 18 | — | | Cut each into quarters.⏱ 30sResultQuartered eggsused in step 78 |
| 19 | 400 g | | Lay the potatoes on the chopping board.⏱ 5sResultWaxy potatoes |
| 20 | Waxy potatoesstep 19 | | Peel the waxy potatoes⏱ 1 min 30sResultPeeled potatoes |
| 21 | Peeled potatoesstep 20 | | Cut them into 3 cm cubes.⏱ 1 minResultPotato cubes |
| 22 | Potato cubesstep 21 | | Put them in the large saucepan.⏱ 10sResultPotato cubes |
| 23 | 1,000 ml | | Cover with 1 litre of cold water.⏱ 10sResultPotatoes in water |
| 24 | — | | Bring to the boil.⏱ 6 minResultBoiling potatoes |
| 25 | — | | Simmer for about 12 minutes, until a knife slides in.⏱ 12 minResultCooked potatoes |
| 26 | Cooked potatoesstep 25 | | Lift the potatoes onto the tray, keeping the water boiling.⏱ 20sResultCooked potatoes |
| 27 | 200 g | | Add the trimmed green beans.⏱ 10sResultBeans blanching |
| Cooked potatoesstep 26 | |||
| 28 | 150 g | | Add the carrots, cut into batons.⏱ 10sResultBeans and carrots blanching |
| 29 | — | | Blanch for 3 minutes.⏱ 3 minResultBlanched beans and carrots |
| 30 | Blanched beans and carrotsstep 29 | | Lift them onto the tray.⏱ 20sResultBlanching water for the cabbage |
| 31 | 200 g | | Add the cabbage, cut into wedges.⏱ 10sResultCabbage blanching |
| Blanching water for the cabbagestep 30 | |||
| 32 | 150 g | | Add the beansprouts.⏱ 10sResultCabbage and sprouts blanching |
| 33 | — | | Blanch for 1 minute.⏱ 1 minResultBlanched cabbage and sprouts |
| 34 | Blanched cabbage and sproutsstep 33 | | Drain them in a second colander.⏱ 15sResultVegetable blanching waterused in step 36 |
| 35 | Vegetable blanching waterstep 34 | | Pour the blanching water away.⏱ 5s |
| 36 | Vegetable blanching waterstep 34 | Add them to the tray.⏱ 10sResultCooked gado-gado vegetables | |
| 37 | 200 g | | Lay the tofu on the board.⏱ 5sResultFirm tofu |
| 38 | Firm tofustep 37 | | Pat it dry and cut into 2 cm cubes.⏱ 40sResultTofu cubes |
| 39 | Tofu cubesstep 38 |  | Put them in the medium bowl.⏱ 5sResultTofu cubes |
| 40 | 150 g | | Lay the tempeh on the board.⏱ 5sResultTempeh |
| 41 | Tempehstep 40 | | Slice it 1 cm thick.⏱ 40sResultSliced tempeh |
| 42 | Sliced tempehstep 41 | | Add them to the tofu.⏱ 5sResultTofu and tempehused in step 53 |
| 43 | 4 piece | | Lay the shallots on the board.⏱ 5sResultShallots |
| 44 | Shallotsstep 43 | | Peel and slice them.⏱ 1 minResultSliced shallots |
| 45 | Sliced shallotsstep 44 | | Put them in the small bowl.⏱ 5sResultSliced shallots |
| 46 | 3 piece | | Lay the chillies on the board.⏱ 5sResultRed chilli |
| 47 | Red chillistep 46 | | Chop them roughly.⏱ 30sResultRoughly chopped red chillies |
| 48 | Roughly chopped red chilliesstep 47 | | Add them to the shallots.⏱ 5sResultShallots and chillies |
| 49 | 3 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 50 | Garlic clovestep 49 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 51 | Peeled garlic clovesstep 50 | | Add them to the bowl.⏱ 5sResultSambal aromaticsused in step 56 |
| 52 | 2 tbsp | | Put the oil in the large frying pan over a medium-high heat.⏱ 5sResultVegetable oil |
| 53 | Tofu and tempehstep 42 | | Add the tofu and tempeh.⏱ 20sResultTofu and tempeh frying |
| 54 | — | | Fry for about 8 minutes, turning, until golden all over.⏱ 8 minResultGolden tofu and tempeh |
| 55 | Golden tofu and tempehstep 54 | | Lift them onto the tray.⏱ 15sResultGado-gado componentsused in step 75 |
| 56 | Sambal aromaticsstep 51 | | Add the shallots, chillies and garlic to the oil left in the pan.⏱ 10sResultAromatics in oil |
| Gado-gado componentsstep 55 | |||
| 57 | 1 tsp | | Add the shrimp paste.⏱ 5sResultAromatics with shrimp paste |
| 58 | — | | Fry for about 4 minutes, stirring, until soft and fragrant.⏱ 4 minResultFried sauce aromaticsused in step 61 |
| 59 | 250 g | | Put the peanuts in the blender.⏱ 10sResultRoasted peanuts |
| 60 | — | | Blitz until finely ground.⏱ 30sResultGround peanuts |
| 61 | Fried sauce aromaticsstep 58 | | Scrape in the fried aromatics.⏱ 15sResultPeanuts and aromatics |
| 62 | 200 ml | | Add the coconut milk.⏱ 10sResultPeanut sauce base |
| 63 | 2 tbsp | | Add the palm sugar.⏱ 10sResultSweetened peanut base |
| 64 | 2 tbsp | | Add the kecap manis.⏱ 5sResultPeanut base with kecap |
| 65 | 2 tbsp | | Add the tamarind.⏱ 5sResultPeanut base with tamarind |
| 66 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSeasoned peanut base |
| 67 | — | | Blend until smooth but still a little textured.⏱ 1 minResultPeanut sauce |
| 68 | Peanut saucestep 67 | | Pour it into a second small saucepan.⏱ 15sResultPeanut sauce |
| 69 | — | | Simmer gently for 5 minutes, stirring, adding a splash of water if it gets too thick.⏱ 5 minResultCooked peanut sauce |
| 70 | 1 piece | | Lay one lime on the board.⏱ 5sResultLime |
| 71 | Limestep 70 | | Cut it in half.⏱ 10sResultLime halves |
| 72 | Lime halvesstep 71 |  | Squeeze the juice into the sauce and stir.⏱ 20sResultGado-gado sauceused in step 79 |
| 73 | 200 g | | Lay the cucumber on the board.⏱ 5sResultCucumber |
| 74 | Cucumberstep 73 | | Slice the cucumber⏱ 40sResultSliced cucumberused in step 76 |
| 75 | Gado-gado componentsstep 55 | | Arrange the potatoes, vegetables, tofu and tempeh in sections on the platter.⏱ 1 min 30sResultArranged vegetables |
| 76 | Sliced cucumberstep 74 | Add the cucumber.⏱ 20sResultPlatter with cucumber | |
| 77 | Shredded chickenstep 9 | Pile the chicken in the middle.⏱ 20sResultPlatter with chicken | |
| 78 | Quartered eggsstep 18 | Add the egg quarters.⏱ 20sResultPlatter with eggs | |
| 79 | Gado-gado saucestep 72 |  | Spoon the warm peanut sauce over.⏱ 20sResultSauced gado-gado |
| 80 | 80 g | Tuck the ready-to-eat prawn crackers around the edge.⏱ 15sResultGado-gado with crackers | |
| 81 | 1 piece | | Lay the second lime on the board.⏱ 5sResultLime |
| 82 | Limestep 81 | | Cut it into wedges.⏱ 20sResultLime wedges |
| Total Time | 54 min | ||
Serving
- Add the lime wedges and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,280kcal | |
| 81g | |
| 73g | |
| 23g | |
| 88g | |
| 30g | |
| 13g | |
| 1,264mg |
Ingredients0/24
Tools0/24
Recipe
Indonesian Gado-Gado with Chicken
Indonesian gado-gado with chicken combines blanched vegetables, fried tofu, and shredded chicken in a rich peanut sauce. Serves 4.
What you’ll doYou will poach chicken breasts until cooked through, then use the same pot to blanch a succession of vegetables—potatoes, green beans, cabbage, and bean sprouts—each kept separate. While they cool, you'll hard-boil eggs, fry tofu and tempeh until golden, and build a peanut sauce by pounding chilli, garlic and shrimp paste, then simmering it with coconut milk, peanuts, and spices. Finally you'll arrange everything on a platter in clusters and dress it with warm sauce.
Serves4
Total54 min
LevelMedium
Ingredients
- Water2,500 ml
- Salt1 tsp
- Chicken breast600 g
- Egg4 piece
- Waxy potatoes400 g
- Green beans200 g
- Carrots150 g
- White cabbage200 g
- Mung bean sprouts150 g
- Firm tofu200 g
- Tempeh150 g
- Shallots4 piece
- Red chilli3 piece
- Garlic clove3 clove
- Vegetable oil2 tbsp
- Shrimp paste1 tsp
- Roasted peanuts250 g
- Coconut milk200 ml
- Palm sugar2 tbsp
- Kecap manis2 tbsp
- Tamarind paste2 tbsp
- Lime2 piece
- Cucumber200 g
- Prawn crackers80 g
Tools
SpoonLarge saucepanTongsLarge serving platterSmall bowlLarge frying panBoiled eggs saucepan (small saucepan)Gado sauce saucepan (small saucepan)Chef's knifeMedium bowlSlotted spoonCitrus juicerWooden spoonEggs colander (colander)Vegetable blanching colander (colander)Paring knifeBlenderCooking thermometerTrayPeelerLadleChicken plate (plate)Quartered eggs plate (plate)ForkMedium saucepanKitchen paperChopping boardThermometer
Method
1
Put 1 litre of water in the medium saucepan.
10sMedium saucepanWater · 1,000 ml
2
Add half a teaspoon of salt.
5sMedium saucepanSalt · 0.5 tsp
3
Add the chicken breasts.
10sMedium saucepanChicken breast · 600 g
4
Bring to a gentle simmer.
6 minMedium saucepan
5
Poach for about 15 minutes, until the thickest part reads 74 °C on a thermometer.
15 minMedium saucepan, Thermometer
6
Lift the chicken onto the plate.
15sChicken plate (plate), TongsPoached chicken · step 5
7
Pour the poaching water away.
5sMedium saucepanPoached chicken · step 6
8
Leave to cool for 10 minutes.
10 minChicken plate (plate)
9
Shred it with the fork.
Result · Shredded chicken · used in step 77
2 minChicken plate (plate), Fork
10
Put the eggs in the small saucepan.
10sBoiled eggs saucepan (small saucepan)Egg · 4 piece
11
Cover with 500 ml of cold water.
10sBoiled eggs saucepan (small saucepan)Water · 500 ml
12
Bring to the boil.
4 minBoiled eggs saucepan (small saucepan)
13
Simmer for 9 minutes.
9 minBoiled eggs saucepan (small saucepan)
14
Drain and run under cold water until cool.
Result · Drained eggs · used in step 16
10sEggs colander (colander)Hard-boiled eggs · step 13
15
Pour the egg water away.
5sBoiled eggs saucepan (small saucepan)Drained eggs · step 14
16
Put the eggs on a second plate.
5sQuartered eggs plate (plate)Drained eggs · step 14
17
Peel the drained eggs on the second plate
1 minQuartered eggs plate (plate), Peeler
18
Cut each into quarters.
Result · Quartered eggs · used in step 78
30sQuartered eggs plate (plate), Chefs knife
19
Lay the potatoes on the chopping board.
5sChopping boardWaxy potatoes · 400 g
20
Peel the waxy potatoes
1 min 30sChopping board, PeelerWaxy potatoes · step 19
21
Cut them into 3 cm cubes.
1 minChopping board, Chefs knifePeeled potatoes · step 20
22
Put them in the large saucepan.
10sLarge saucepanPotato cubes · step 21
23
Cover with 1 litre of cold water.
10sLarge saucepanWater · 1,000 ml
24
Bring to the boil.
6 minLarge saucepan
25
Simmer for about 12 minutes, until a knife slides in.
12 minLarge saucepan, Paring knife
26
Lift the potatoes onto the tray, keeping the water boiling.
20sTray, Slotted spoonCooked potatoes · step 25
27
Add the trimmed green beans.
10sLarge saucepanGreen beans · 200 g
28
Add the carrots, cut into batons.
10sLarge saucepanCarrots · 150 g
29
Blanch for 3 minutes.
3 minLarge saucepan
30
Lift them onto the tray.
20sTray, Slotted spoonBlanched beans and carrots · step 29
31
Add the cabbage, cut into wedges.
10sLarge saucepanWhite cabbage · 200 g
32
Add the beansprouts.
10sLarge saucepanMung bean sprouts · 150 g
33
Blanch for 1 minute.
1 minLarge saucepan
34
Drain them in a second colander.
Result · Vegetable blanching water · used in step 36
15sVegetable blanching colander (colander)Blanched cabbage and sprouts · step 33
35
Pour the blanching water away.
5sLarge saucepanVegetable blanching water · step 34
36
Add them to the tray.
10sTrayVegetable blanching water · step 34
37
Lay the tofu on the board.
5sChopping boardFirm tofu · 200 g
38
Pat it dry and cut into 2 cm cubes.
40sChopping board, Chefs knifeFirm tofu · step 37
39
Put them in the medium bowl.
5sMedium bowlTofu cubes · step 38
40
Lay the tempeh on the board.
5sChopping boardTempeh · 150 g
41
Slice it 1 cm thick.
40sChopping board, Chefs knifeTempeh · step 40
42
Add them to the tofu.
Result · Tofu and tempeh · used in step 53
5sMedium bowlSliced tempeh · step 41
43
Lay the shallots on the board.
5sChopping boardShallots · 4 piece
44
Peel and slice them.
1 minChopping board, Chefs knifeShallots · step 43
45
Put them in the small bowl.
5sSmall bowlSliced shallots · step 44
46
Lay the chillies on the board.
5sChopping boardRed chilli · 3 piece
47
Chop them roughly.
30sChopping board, Chefs knifeRed chilli · step 46
48
Add them to the shallots.
5sSmall bowlRoughly chopped red chillies · step 47
49
Lay the garlic on the board.
5sChopping boardGarlic clove · 3 clove
50
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 49
51
Add them to the bowl.
Result · Sambal aromatics · used in step 56
5sSmall bowlPeeled garlic cloves · step 50
52
Put the oil in the large frying pan over a medium-high heat.
5sLarge frying panVegetable oil · 2 tbsp
53
Add the tofu and tempeh.
20sLarge frying pan, TongsTofu and tempeh · step 42
54
Fry for about 8 minutes, turning, until golden all over.
8 minLarge frying pan, Tongs
55
Lift them onto the tray.
Result · Gado-gado components · used in step 75
15sTray, TongsGolden tofu and tempeh · step 54
56
Add the shallots, chillies and garlic to the oil left in the pan.
10sLarge frying panSambal aromatics · step 51Gado-gado components · step 55
57
Add the shrimp paste.
5sLarge frying panShrimp paste · 1 tsp
58
Fry for about 4 minutes, stirring, until soft and fragrant.
Result · Fried sauce aromatics · used in step 61
4 minLarge frying pan, Wooden spoon
59
Put the peanuts in the blender.
10sBlenderRoasted peanuts · 250 g
60
Blitz until finely ground.
30sBlender
61
Scrape in the fried aromatics.
15sBlender, Wooden spoonFried sauce aromatics · step 58
62
Add the coconut milk.
10sBlenderCoconut milk · 200 ml
63
Add the palm sugar.
10sBlenderPalm sugar · 2 tbsp
64
Add the kecap manis.
5sBlenderKecap manis · 2 tbsp
65
Add the tamarind.
5sBlenderTamarind paste · 2 tbsp
66
Add half a teaspoon of salt.
5sBlenderSalt · 0.5 tsp
67
Blend until smooth but still a little textured.
1 minBlender
68
Pour it into a second small saucepan.
15sGado sauce saucepan (small saucepan)Peanut sauce · step 67
69
Simmer gently for 5 minutes, stirring, adding a splash of water if it gets too thick.
5 minGado sauce saucepan (small saucepan), Wooden spoon
70
Lay one lime on the board.
5sChopping boardLime · 1 piece
71
Cut it in half.
10sChopping board, Chefs knifeLime · step 70
72
Squeeze the juice into the sauce and stir.
Result · Gado-gado sauce · used in step 79
20sGado sauce saucepan (small saucepan), Citrus juicerLime halves · step 71
73
Lay the cucumber on the board.
5sChopping boardCucumber · 200 g
74
Slice the cucumber
Result · Sliced cucumber · used in step 76
40sChopping board, Chefs knifeCucumber · step 73
75
Arrange the potatoes, vegetables, tofu and tempeh in sections on the platter.
1 min 30sLarge serving platter, TongsGado-gado components · step 55
76
Add the cucumber.
20sLarge serving platterSliced cucumber · step 74
77
Pile the chicken in the middle.
20sLarge serving platterShredded chicken · step 9
78
Add the egg quarters.
20sLarge serving platterQuartered eggs · step 18
79
Spoon the warm peanut sauce over.
20sLarge serving platter, LadleGado-gado sauce · step 72
80
Tuck the ready-to-eat prawn crackers around the edge.
15sLarge serving platterPrawn crackers · 80 g
81
Lay the second lime on the board.
5sChopping boardLime · 1 piece
82
Cut it into wedges.
20sChopping board, Chefs knifeLime · step 81
83
Add the lime wedges and serve.
Result · Indonesian Gado-Gado with Chicken
10sLarge serving platterLime wedges · step 82
Printed 6 October 2026