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Smithsonian Folklife Festival

Indonesian Recipe

Gado Gado (Noodle and Vegetable Salad and Peanut Sauce) (Serves 4-6)
Recipe by Sukiman Kadir
This dish originated in Indonesia and exists in many different varieties

  • 3½ oz shredded green cabbage, steamed
  • 3½ oz long beans, steamed and cut into medium-short pieces
  • 5¼ oz bean sprouts, steamed (crisp)
  • 7 shallots, divided
  • ¼ cup vegetable oil, divided
  • 5¼ oz unsalted roasted peanuts, ground
  • 2 pieces garlic
  • 2 tbsp red hot chilies, ground
  • Salt to taste
  • 1 tbsp lemon grass
  • 1 tbsp ginger
  • 1 tbsp galanger
  • 2 salam leaves
  • 2 lime leaves
  • 1 tsp shrimp paste
  • 2 tsp lemon juice
  • 1 cup concentrated coconut cream
  • 2 tsp light brown sugar
  • 2 tsp sweet soy sauce
  • 1 package yellow noodles, steamed
  • 2 hard boiled eggs, sliced
  • 3½ oz fried bean curd, sliced

Steam vegetables as indicated and let cool. Thinly slice 2 shallots and fry in vegetable oil. Set aside. In a food processor, blend roasted peanuts, garlic, 5 shallots, red chilies, salt, and ¼ cup water. Heat a pot with vegetable oil and sauté lemon grass, ginger, galanger, salam leaves, lime leaves, shrimp paste, and lemon juice until fragrant. Add peanut mixture. After a few minutes, add coconut cream and 1 cup water. Mix until smooth. Add brown sugar and salt as desired. Add soy sauce. Bring to a boil. Simmer over low heat, stirring occasionally, until sauce becomes thick. Arrange noodles, vegetables, sliced egg, and bean curd on a platter. Pour peanut sauce on top, sprinkle with fried shallots. Garnish with shrimp crackers.

Click to enlarge

Sukiman Kadir