Muffins recipes

National dish of Indonesia

flag of Indonesia

  • Independence: 27. 12. 1949
  • Capital: Jakarta
  • Official language: Indonesian
  • Population: 237 424 363
  • Area: 1 904 569 km2
  • International code: ID
  • Currency: Rupiah (Rp) (IDR)
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  • 112 g / 4 oz / l cup cabbage or spring greens, shredded
  • 225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
  • 4 medium carrots, peeled and sliced thinly
  • 112 g / 4 oz /1 cup cauliflower florets
  • 112 g / 4 oz / 1 cup beansprouts, washed
  • Some lettuce leaves and watercress
  • 2 hard-boiled eggs, quartered
  • 1 medium-size potato, boiled in its skin, then peeled and sliced;
  • or 225 g / 8 oz of slices of lontong (optional)
  • 1/2 cucumber, thinly sliced
  • 1 tbsp crisp-fried onions
  • 2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)
Gado-gado is national food (dish) of Indonesia


Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander. To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top. Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.


Gado-gado (in Indonesian or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce. Another similar dish is Javanese pecel. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide. Gado-gado is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavour, the peanut sauce is made in individual batches per order, in front of the customers to suit customers' personal preference on the degree of spiciness (the amount of chilli pepper). However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. Many stores now offer Gado-Gado dressing in dried blocks to which simply require to add hot water, making it easier and cheaper to cook at home.

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