🥗 Gado-Gado
The Indonesian Poke Bowl
Another Jewish Curry Culture Club Classic
After a brief holiday in the Caribbean, we return to Southeast Asia, and are back in Indonesia.
Today I offer another sneak peek from the Indonesian chapter of my upcoming cookbook — coming along nicely, thank you.
In the heart of Indonesia, amidst the vibrant tapestry of cultures and cuisines, lies a dish that embodies unity in diversity: Gado-Gado. Literally translating to "mix-mix," this Indonesian salad brings together an array of blanched and fresh vegetables, tofu, rice cakes, and hard-boiled eggs, all harmonized by a rich, spiced peanut sauce.
Gado-Gado is a salad of cooked and raw vegetables, fried tofu, rice cakes, and hard-boiled eggs, all brought together with a warm, spiced peanut sauce. It’s a staple across Java, Sumatra, and Singapore, where it’s eaten as a street food, home meal, or festive dish — sometimes plated, sometimes tossed.
I call it Indonesian poke bowl.
For Jewish families living in Indonesia and later in Singapore, it was a practical and flavorful part of the repertoire. On the one hand, it’s regarded as Indonesia’s national dish. But it is also a testament to adaptability and shared traditions. In homes where dietary laws met local flavors, shrimp paste often gave way to kosher alternatives, and the dish found its place on Shabbat tables, offering a refreshing, no-reheat meal suitable for the tropical climate.
No meat, no reheating, and satisfying enough to serve on Shabbat or during the week. Rice cakes (lontong) were prepared in advance; tofu (tau kwa in Singapore) was fried fresh and kept at room temperature; the vegetables could be varied based on what was available.
Traditional peanut sauce recipes often include shrimp paste (terasi), which Jewish home cooks would omit or, occasionally, replace with a little anchovy paste. This version includes it as optional — use what suits your kitchen.
I must admit I never quite got the “mix-mix” name: if it’s a mix, what’s the purpose of repeating the word? I mean — does it mean really well mixed? Anyway. That’s exactly what this vibrant dish delivers, and the extravagance of the repeat attests to this: a riot of blanched greens, crisp tofu, rice cakes, eggs, and warm, spiced peanut sauce. A celebration on a plate.
Across Southeast Asia, Jewish communities — from Surabaya to Singapore — embraced this beloved Indonesian classic. No shrimp paste? No problem. 🧂 Make it kosher with a touch of anchovy paste — or skip it entirely.
This version was inspired by Rabbi Yaakov Baruch in Indonesia, who I asked to give me a list of his favourite Indonesian recipes. Rabbi Yaakov Baruch, a dedicated leader of Indonesia's Jewish community, continues to uphold these traditions, preserving recipes like Gado-Gado that narrate stories of resilience and cultural fusion.
It’s also preserved in Rose’s Family Favourites, a cookbook born in Singapore.
🍽️ Gado-Gado (Indonesian Salad with Peanut Sauce)
Serves 4 | Best enjoyed at room temperature
Vegetables & Additions
250g cabbage, thinly sliced
100g carrots, julienned
100g long beans, cut into 5 cm lengths
100g bean sprouts, rinsed
1 small bunch water spinach (optional), cut into 3–4 cm lengths
250g baby potatoes, boiled and cubed (or left whole if preferred)
200g cucumber, sliced
150g lettuce or romaine, torn
2 tomatoes, cut into wedges
2 lontong rice cakes (or substitute with firm, shaped cold rice)
4 boiled eggs, halved
200g firm tofu, cubed and fried until golden
Peanut Sauce
250g roasted peanuts (unsalted)
4 cloves garlic
3 red chilies (adjust to taste)
3 tbsp tamarind water (or 1 tbsp lemon juice + 1 tsp sugar)
2 tbsp palm sugar or brown sugar
200ml water
200ml coconut milk
½ tsp shrimp paste (terasi) or anchovy paste (optional) for umami, or not at all.
Salt, to taste
Garnishes (optional)
Fried shallots
Lime wedges
Extra peanuts or sambal
Kecap manis (Indonesian sweet soy sauce)
🥄 Instructions
Blanch Vegetables:
Bring a large pot of salted water to a boil. Blanch each vegetable separately—cabbage, carrots, long beans, bean sprouts, and water spinach (if using)—until tender-crisp. Drain and set aside to cool.Prepare Potatoes and Tofu:
Boil potatoes until tender but firm. Cool and cube. Heat oil in a pan and fry tofu cubes until golden on all sides. Drain on paper towels.Make Peanut Sauce:
In a blender or food processor, combine roasted peanuts, garlic, chilies, tamarind water, sugar, water, coconut milk, and shrimp or anchovy paste (if using). Blend until smooth. Transfer to a saucepan and simmer over medium heat, stirring frequently, until slightly thickened and the oil begins to separate. Season with salt to taste.Assemble the Salad:
On a large platter or individual plates, arrange the blanched vegetables, potatoes, tofu, cucumber, tomatoes, rice cakes, and boiled eggs.Serve:
Drizzle the warm peanut sauce over the assembled salad or serve it on the side. Garnish with fried shallots, lime wedges, extra peanuts, sambal, and a drizzle of kecap manis, if desired.
And here you get it reimagined — with class — and plated with flair.
🍽️ Old soul. New look.
A dish that speaks many languages — and still says “home.”
Click on the link and I will share the recipe with you
📝 Notes:
The peanut sauce can be prepared ahead and stored in the refrigerator for 3–4 days. Reheat gently before serving.
This dish is naturally vegetarian and can be made so by omitting the shrimp paste.
Lontong rice cakes can be substituted with molded, chilled rice blocks if unavailable.
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