Gado-gado

Gado-gado comes from the Indonesian word "digado". However, the word "digado" does not exist in the Indonesian dictionary. The word "digado" originates from a specific Indonesian culture, Betawi. In the Betawi language, the word means “to not be eaten with rice”, which is why rice is not included as one of the key ingredients of gado-gado. Rather, a substitute of rice is used, which is known as lontong, otherwise known as Indonesian rice cake.[9]

Another theory is that gado-gado originated from the Tugu village. In the early 1700s, when the Europeans arrived in Indonesia, a number of Portuguese people started a village currently known as the Tugu village. It is said that these Portuguese people brought their local cuisine to Indonesia. Through the introduction of the Portuguese culture, the dish gado-gado was first introduced to Indonesia.[9]

There are also some who claim that gado-gado originated from the Chinese people living in Betawi. Some claim that the Chinese people really enjoyed the Javanese pecel, which is an Indonesian salad, and wanted to modify the dish to better accommodate their taste. As a result, the dish gado-gado was created.[9]

This variation of gado-gado originates from Betawi in Jakarta and is known for being prepared differently as compared to the other variations.[10]

Unlike gado-gado sederhana, gado-gado Padang adds yellow noodles and sohun, which are cellophane noodles, to the gado-gado dish.[10] This variation of gado-gado originated from Padang in West Sumatra.[10] It is also known to have a spicy flavor.[11] This variation follows other common dishes in Padang, which are known for having a spicy flavor.[11]

A translation of “gado-gado sederhana” is “simple gado-gado”. This variation is the basic way of preparing a gado-gado dish, which is made using vegetables, bean sprouts, lontong and peanut sauce as key ingredients.[10]

This variation of gado-gado originated from Sidoarjo and is created using an addition of petis, which is a food additive added to the peanut sauce.[11]

This variation of gado-gado cooks the peanut sauce and spreads it over the dish.[10] Some claim that cooking the peanut sauce makes the dish last longer.[10] It uses lettuce and tomatoes as some of the ingredients of the dish.[11] It also uses coconut milk in the peanut sauce, which is used to make the sauce look oilier and more tasteful.[11]

Gado-gado stall displaying ingredients of the dish.

Most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado combines slightly sweet, spicy and savory tastes.[1] The common primary ingredients of the peanut sauce are as follows:

• ground fried peanuts (kidney beans may be substituted for a richer taste)
• coconut sugar/palm sugar (substitute brown sugar if unavailable)
• chillies (according to preference and desired degree of spiciness)
• terasi (dried shrimp paste)
• salt
• tamarind juice
• lime juice
• water to dilute

The traditional method of making gado-gado is to use the cobek (pestle) and ulekan or flat rounded stone. The dry ingredients are ground first, then the tamarind liquids are added to achieve the desired consistency.

A traditional Indonesian way of making gado-gado.

The composition of the vegetable salad varies greatly, but usually comprises a mixture of some of the following:

• blanched - shredded, chopped, or sliced green vegetables such as cabbage, kangkung, spinach, bean sprouts, boiled young jack fruit, chayote, string bean, green bean, bitter melon, and corn.
• sliced - boiled potatoes
• uncooked - sliced cucumber, tomato, and lettuce.
• peeled and sliced boiled eggs
• sliced - fried tofu and tempeh

Outside Indonesia, it is usual to improvise with whatever vegetables are available. All the ingredients are blanched or lightly boiled, including vegetables, potatoes and bean sprouts, except for the tempeh and tofu, which are fried, and cucumber which is sliced and served fresh.[1] The blanched vegetables and other ingredients are mixed well with the dressing.

In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is nearly always served with krupuk, e.g. tapioca crackers or emping, Indonesian style fried crackers, which are made from melinjo. A common garnish is bawang goreng, a sprinkle of finely-chopped fried shallot.[1]