Gado-gado (Indonesian or Betawi) is an Indonesian salad consisting of raw, slightly boiled, blanched, or steamed vegetables mixed with hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, gado-gado was promoted as one of five national dishes of Indonesia, alongside soto, sate, nasi goreng, and rendang.
Etymology
The term gado or the verb menggado means to consume something without rice. In Betawi language, digado or menggado refers to eating a dish (such as fish, meat, or chicken) without rice. The name reflects that gado-gado is traditionally eaten without plain rice, though it is often served with lontong (rice cake).
Origin and History
The precise historical origin of gado-gado is not definitively established. Several theories exist:
- Betawi/Indonesian origin: The dish is thought to have originated in the Betawi culture of Jakarta. The word digado in Betawi means "to not be eaten with rice."
- Tugu village theory: Some trace the dish to the Tugu village area, where Portuguese settlers arrived in the early 1700s and may have introduced elements of their cuisine.
- Chinese origin theory: Others claim the dish was adapted by Chinese communities living in Betawi who modified the Javanese dish pecel to suit their tastes.
Region and Variations
Gado-gado is widely sold throughout Indonesia, with each region having its own variation. It is thought to have originally been a Sundanese dish, as it is most prevalent in Western Java (including Jakarta, Banten, and West Java). The Javanese have a similar dish called pecel, which is more common in Central and East Java.
Notable regional variations include:
- Gado-gado Betawi: Originating from Jakarta, made with boiled vegetables (long bean, bean sprout, cabbage), fried tofu, tempeh, and boiled egg with peanut sauce.
- Gado-gado Padang: From West Sumatra, adds yellow noodles and cellophane noodles (sohun), known for its spicy flavor.
- Gado-gado Sederhana: A basic or "simple" version using vegetables, bean sprouts, lontong, and peanut sauce.
- Gado-gado Sidoarjo: From Sidoarjo, incorporates petis (a fermented shrimp paste additive) into the peanut sauce.
- Gado-gado Surabaya: The peanut sauce is cooked and spread over the dish, often using coconut milk, lettuce, and tomatoes.
Ingredients
The peanut dressing (bumbu kacang) is the defining component, made from ground fried peanuts, coconut or palm sugar, chillies, terasi (dried shrimp paste), salt, tamarind juice, lime juice, and water. The vegetable composition varies but commonly includes blanched cabbage, kangkung, spinach, bean sprouts, boiled young jackfruit, chayote, string beans, bitter melon, corn, boiled potatoes, and fresh cucumber, tomato, and lettuce. The dish also includes fried tofu, fried tempeh, and sliced boiled eggs. It is typically garnished with krupuk (tapioca crackers) or emping (melinjo crackers) and bawang goreng (fried shallots).
Serving
Gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cakes), or with steamed rice on the side. It is sold by street vendors, in warung (small stalls), and in restaurants throughout Indonesia and in Indonesian-style restaurants worldwide.
