Name: Cooked Mixed Vegetables with Peanut Sauce (Gado-Gado)
Yield: For 4–6 people
Cuisine: Indonesia
Ingredients: 2 large krupuk, or a handful of fried emping, broken up into small pieces (optional); Sambal kacang, as; 112 g/4 oz/1 cup cabbage or spring greens, shredded; 225 g/8 oz/2 cups French beans, cut into 1-cm/½-inch lengths; Some lettuce leaves and watercress; 1 tbsp crisp-fried onions; ½ cucumber, thinly sliced; 1 medium-size potato, boiled in its skin, then peeled and sliced; or 225 g/8 oz of slices of lontong (optional); 2 hard-boiled eggs, quartered; 4 medium carrots, peeled and sliced thinly; 112 g/4 oz/1 cup cauliflower florets; 112 g/4 oz/1 cup beansprouts, washed

Preparation info

For
4–6
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

The best gado-gado, and I still remember it well, used to be sold at a warung in Yogyakarta, in a small alley not far from the main street, Malioboro. This was in 1960. For my fellow-students and me, it was the main meal of the day. At 2 or 3 o’clock in the afternoon, after attending lectures in the decayed nobleman’s house that in those days was the Faculty of Arts and Letters, we would set off on our bicycles to return to our lodgings on the other side of town. The late lunch break at the