To begin with, I was surprised that Rasa Malaysia has chosen me to be the guest writer of Indonesian cuisine on her blog. Rasa Malaysia is one of my inspired blogs among the Asian specialty blogs. We share the same passion for Asian food as we came from the same region, Malay Peninsula where Bahasa Indonesia and Bahasa Malaysia are from the same language root. Some of the food terms are the same, few are different.

In Indonesia, Gado-gado is not a salad dish group, it is a one dish meal. With 17,000 islands and 300 ethnic groups in the country, it has impacts on food varieties; so does gado-gado. Varieties of Gado-gado were developed based on the region.

You can take the girl out of the country but not the country out of the girl. This is my recalled to Classic Gado-Gado Surabaya recipe at Rasa Malaysia along with the glossaries.

Ps. Thank you, Bee for the opportunity.

Gado-Gado Surabaya

Blanched/steamed vegetables
Long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts

Fresh Vegetables
Tomato, wedged
Cucumber, sliced

Other Complements
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers

Gado-Gado sauce
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water

Sambal for Gado-Gado
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired


Gado-Gado Sauce
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal for Gado-Gado
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you donโ€™t like the spicy sauce.


– If the sauce to thick, add a small amount of water.
– Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
– Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
– If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.

Disclaimer: For the shot’s purpose, Gado-gado Surabaya on this picture has less sauce than the normal one.
Don’t forget to join (Almost) Forgotten Indonesian Culinary Herritage

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  1. Appreciate your Indonesian recipes, now, my bf from Indonesia would be glad to taste the creations from your recipes while being far away in overseas ๐Ÿ™‚

  2. @ Mindy: Are you going to make one?
    @ Retno: Thanks
    @ Shinta: boleh
    @ Adel: hanks for dropping by
    @ Tuty: You may have more experience with Western Javanese Gado-gado

  3. Wow! What a colourful dish and I am sure it is as tasty as it looks! I look forward to learning more about Indonesian/Malay cusine by going through your blog. ๐Ÿ™‚

  4. I love gado2 although it is impossible to find good ones here. And i just cant be bothered to buy all the diff ingredients to make some for myself. ๐Ÿ™

    I also love keropok melinjo. Used to get them fron the asian supermarket but they closed down on me. lol.

  5. hi Pepy,i was craving when i saw your Gado-gado,then I made it…thanks for sharing. yummy loh…
    btw,can i link your blog at mine? tks

  6. @ Pigpigcorner: it’s a bit different with rujak in Indonesia

    @ Budi Sutomo: thanks mas

    @ Mycookinghut: give it try and let me know

    @ Kevin: I am looking forward to see

    @ Jun: Thanks

    @ Sam Sotiropoulos: Thanks and for sure, I am looking forward to learn more about Greek cuisine

    @ Deetha: hayoo dicobaaaa

    @ Salt N Turmeric: you may need to try this recipe

    @ Selba: surely, we do love gado-gado

    @ A.G: makasih

    @ Rere: thanks for your info about sukun and kluwih. Really helpful

    @ La maman de naiya: I saw the picture already, it did look really tempting. For sure, feel free to link this back. Thank you for trying the recipe.


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