Entree: Cocos (Keeling) Islands – Central Culinary Region – Gado-Gado (Indonesian-style mixed boiled and blanched vegetables with tofu, tempeh, hard-boiled eggs and a spicy peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large eggs, hard-boiled and halved, approx. 7 oz (200 g) total
- 1 block firm tofu, pressed and cut into 1/2-inch (1.27 cm) cubes, approx. 14 oz (400 g)
- 8 oz (225 g) tempeh, sliced into 1/2-inch (1.27 cm) pieces
- 2 medium potatoes, peeled and boiled, cut into wedges (about 12 oz (340 g))
- 2 cups (150 g) blanched bean sprouts
- 2 cups (150 g) blanched shredded cabbage
- 1 cup (150 g) blanched long beans or green beans, cut into 2-inch (5.08 cm) pieces
- 1 medium cucumber, sliced (about 8 oz (225 g))
- 1 cup (200 g) lontong or steamed rice cakes, sliced (or 2 cups (400 g) steamed rice)
- 3 tbsp (45 ml) vegetable oil for frying
- For the peanut sauce:
  - 1 cup (150 g) roasted unsalted peanuts
  - 2 cloves garlic (about 0.21 oz (6 g))
  - 1–2 small bird’s eye chilies or 1 tsp (5 g) sambal, to taste
  - 2 tbsp (30 g) palm sugar or brown sugar
  - 2 tbsp (30 ml) sweet soy sauce (kecap manis)
  - 2 tbsp (30 ml) lime juice or tamarind water
  - 1/2 cup (120 ml) warm water (more to thin)
  - 1 tbsp (15 ml) vegetable oil
  - Salt to taste

Show original ingredient measurements

- 4 large eggs, hard-boiled and halved, approx. 7 oz (200 g) total
- 1 block firm tofu, pressed and cut into 1/2-inch cubes, approx. 14 oz (400 g)
- 8 oz (225 g) tempeh, sliced into 1/2-inch pieces
- 2 medium potatoes, peeled and boiled, cut into wedges (about 12 oz / 340 g)
- 2 cups (150 g) blanched bean sprouts
- 2 cups (150 g) blanched shredded cabbage
- 1 cup (150 g) blanched long beans or green beans, cut into 2-inch pieces
- 1 medium cucumber, sliced (about 8 oz / 225 g)
- 1 cup (200 g) lontong or steamed rice cakes, sliced (or 2 cups (400 g) steamed rice)
- 3 tbsp (45 ml) vegetable oil for frying
- For the peanut sauce:
  - 1 cup (150 g) roasted unsalted peanuts
  - 2 cloves garlic (about 6 g)
  - 1–2 small bird’s eye chilies or 1 tsp (5 g) sambal, to taste
  - 2 tbsp (30 g) palm sugar or brown sugar
  - 2 tbsp (30 ml) sweet soy sauce (kecap manis)
  - 2 tbsp (30 ml) lime juice or tamarind water
  - 1/2 cup (120 ml) warm water (more to thin)
  - 1 tbsp (15 ml) vegetable oil
  - Salt to taste

Instructions

1. Prepare proteins and vegetables: press tofu to remove excess water and cut into cubes; slice tempeh. Boil potatoes until tender and halve the hard-boiled eggs. Blanch cabbage, bean sprouts, and long beans briefly in boiling water, then plunge into ice water to stop cooking. Slice cucumber and cut lontong or prepare steamed rice.
2. Heat 3 tbsp (45 ml) vegetable oil in a frying pan over medium-high heat. Fry tofu cubes until golden and crisp on all sides, about 3–4 minutes per side; remove and drain. Fry tempeh slices until browned and cooked through, about 3 minutes per side; drain.
3. Make the peanut sauce: in a food processor or mortar and pestle, grind roasted peanuts with garlic and chilies until coarse. Add palm sugar, kecap manis, lime juice or tamarind, and 1/2 cup (120 ml) warm water; blend to a thick but pourable paste. Stir in 1 tbsp (15 ml) oil and season with salt. Add more water to reach desired consistency.
4. Arrange the blanched vegetables, potato wedges, cucumber, fried tofu, fried tempeh, hard-boiled eggs, and lontong or rice on a large platter.
5. Spoon the peanut sauce over the assembled ingredients or serve it on the side. Garnish with extra crushed peanuts or fried shallots if desired and serve immediately.