Sixteen Indonesian students will be joining the Global Youth Village this summer as part of the Indonesian-U.S. Youth Leadership Exchange (IULX). Guess what we will be serving for dinner one evening during Session A?  GADO-GADO!


Gado Gado

Try this outstanding vegetarian Indonesian dish made with authentic spices, eggs and vegetables. Our Indonesian youth who were here for summer camp at the Global Youth Village in previous years loved sharing their customs and traditions with other participants.  Making gado gado is the perfect way to promote intercultural communication and religious tolerance through delicious food and shared traditions.

Indonesia has the largest Muslim population of any country in the world, and GYV promotes peace and reconciliation among the world’s diverse religions.  To learn more about the leadership training and intercultural summer experiences at the Global Youth Village, check out our summer programs page for 2011.


Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts

Fresh Vegetables

Tomato, wedged
Cucumber, sliced

Other Complements

Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Brown rice crackers

Gado-gado sauce

10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi substitute (dried miso paste or dry vegetarian soup stock)
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water


20 chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired



Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.


Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.


Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed brown rice crackers and emping nuts crackers. Put sambal on the side as people have different preferences when it comes to spiciness. You can omit the sambal if you don’t like the spicy sauce.


– If the sauce is too thick, add a small amount of water.
– Always try the sauce before you remove it from the heat so you can add salt or coconut sugar to match your taste buds.
– Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
– If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.