Gado gado (gado means “mixture” in Indonesian) is a blend of peanut sauce with morning glory (aka water spinach), lontong (sticky rice), boiled potatoes, eggs, fried tofu, and bean sprouts, among other ingredients. And yes, it’s a carbohydrate dream or nightmare, depending on how you view them.
It’s a staple at Indonesian restaurants throughout the world, although according to the Wall Street Journal, was only invented in the 16th century in Batavia (present-day Jakarta), once Portuguese and Spanish traders brought over peanuts and chili peppers from South America.
For a look at the traditional way to prepare this Indonesian food classic, check out my video below. I enjoyed this version of gado gado in Bali, and introduce a few other Indonesian specialties, too.
Selamat makan! (Bon Appétit!)