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Central Standard

RECIPE: Indonesian 'Gado Gado' Salad

Anna Sturla
KCUR 89.3
Chef Matt Chatfield says he serves the components separately, so people can compose the gado gado salad on their plate.

When chef Matt Chatfield got married, he gained a new cuisine. His wife is Indonesian, and he soon learned to appreciate this classic Indonesian take on a hearty salad. 

“It’s a little bit of a peasant salad,” Chatfield said. “It doesn’t have any ‘fancy’ ingredients in it.”

Indonesian gado gado typically includes boiled eggs, potatoes and a peanut dressing.

In between consulting for local food trucks and raising triplets, Chatfield shared his family’s recipe for this signature Indonesian dish on KCUR's Central Standard:

Gado Gado

Salad ingredients:

½ head cabbage, shredded
4 oz. green beans, trimmed
1 carrot, sliced
1 potato, sliced
2 oz. bean sprouts
1 hard cooked eggs, peeled and quartered
1 Tbsp fried shallots or onions

Peanut Dressing Ingredients:

1/4 cup rice wine
1/4 cup rice wine vinegar
1 garlic clove (1 tsp)
1 Tbsp sugar
3 Tbsp peanut butter
4 Tbsp coconut milk
3/4 cup canola oil
salt and pepper to taste

Add 1/2 cup crushed peanuts after puree from food processors. Steam or boil all the vegetables apart from the shallots until tender.

For the dressing, place all ingredients except oil in a blender pitcher with a tight fitting cap. Blend on medium high for 30 seconds. 

Next, blend on low. While mixing, remove the blender’s center cap, and slowly add oil in a thin stream for about 15 seconds to emulsify.

Season with salt and pepper to taste. The dressing can be stored for up to 7 days. Lay out the prepared ingredients in separate bowls. Mix and match according to taste.

Yield: 6-8 salads

Anna Sturla is an intern at KCUR 89.3.