Main Dishes & Rice
Gado-gado Direbus (Sundanese-Style Boiled Vegetable Salad with Peanut Sauce)
Prep
20 min
Cook
15 min
Servings
3
Level
Easy
A Sundanese-style Gado-gado (Indonesian vegetable salad with peanut sauce) featuring an extra-thick, creamy peanut sauce! The vegetables are boiled until tender, then topped with fried tofu and tempeh, boiled eggs, and lontong (compressed rice cakes) — all drizzled with a rich, flavorful peanut sauce. It's a generous portion that makes for a complete and satisfying lunch.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- kangkung (water spinach), boiled
- cabbage, sliced and boiled
- long beans, cut and boiled
- bean sprouts, boiled
- potatoes, boiled and cut
- eggs, boiled
- fried tofu
- fried tempeh
- lontong (compressed rice cakes)
- For the sauce: 200g fried peanuts
- curly red chilies
- garlic
- palm sugar
- salt
- sweet soy sauce (kecap manis)
- tamarind water
- water
- emping crackers (melinjo crackers)
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👩🍳 Instructions
- 1 Boil all the vegetables, then drain.
- 2 Boil the potatoes and eggs.
- 3 Fry the tofu and tempeh until golden brown.
- 4 For the sauce: grind or blend the peanuts.
- 5 Grind the chilies and garlic until smooth.
- 6 Mix the ground peanuts, chilies, and garlic together.
- 7 Add the palm sugar, salt, sweet soy sauce, and tamarind water.
- 8 Pour in the water and stir until thickened.
- 9 Arrange the lontong, vegetables, tofu, tempeh, and eggs on a plate.
- 10 Drizzle with the peanut sauce.
- 11 Sprinkle with emping crackers.
💡 Tips
• The peanut sauce should be thick and creamy — if it's too runny, it's not authentic Sundanese-style gado-gado.
• Good-quality fried peanuts make the sauce tastier and more flavorful.
• Don't boil all the vegetables together at once — each vegetable needs a different cooking time.
• Add the emping crackers last so they stay crispy.
📊 Nutrition Facts / serving
480
Calories (kcal)
22g
Protein
26g
Fat
38g
Carbs
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