An Indigenous Betawi culinary. Believed that this food is a descendant from Chinese culinary and combined with local Indonesian and dutch salad. Today Betawi Gado-Gado is one of the 30 icons of Traditional Indonesia Culinary. A delicious spray of peanut sauce add it’s unique. Even that you are far away from Jakarta, you could still enjoy Betawi gado-gado by make it by yourself in your home!


  • 2 Potatoes
  • 1 Carrot
  • 8 pieces of lettuce
  • 1 Cucumber
  • 100 grams Long beans
  • 100 grams Bean Sprout
  • 1 cabbage
  • 1 Lontong
  • 1 board of Tempe
  • 2 pieces of tofu

Peanut sauce ingredients:

  • 2 tablespoons of Sinolin Cooking Oil for sauteing
  • 700 ml Coconut milk
  • 200gram Peanut skin
  • 4 pieces of orange leaves, torn
  • 50 grams brown sugar, finely sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Tamarind
  • 2 teaspoons of salt

Seasoning ingredients:

  • 10 pieces Curly red chili, boil briefly
  • 4 cloves Garlic, fry briefly
  • 1/2 tsp Shrimp paste (Terasi)
  • 3 cm aromatic ginger

Supplementary ingredients:

  • fried shallots
  • shrimp paste
  • boiled eggs


  1. Peel vegetables such as potatoes and carrots. Wash all vegetables thoroughly.
  2. Cut the potatoes and carrots into medium cubes. Rough sliced ​​cabbage.
  3. Cut the long beans.
  4. Heat enough water in the pan and add enough salt to boil.
  5. Boil potatoes, carrots, cabbage, and string beans in boiling water until cooked. Lift and
  6. drain, then set aside.
  7. Brew the bean sprouts. Drain then set aside.
  8. Cut the cucumber, then set aside.
  9. Slice the lettuce or leave it intact, according to taste. Set aside.


  1. Place the Garlic Powder, turmeric powder and salt into the bowl. Add a little water. Add tempeh into it. Fried in hot oil. Remove and drain.
  2. Cut the rice cake with medium dice. Set aside.


  1. Wash off the peanuts. Fried in hot oil. Remove and drain, then leave it until
  2. cold. Grind the beans using a blender until smooth. Set aside.
  3. Dissolve tamarind with 3 tablespoons of hot water. Strain and take the water. Set aside.
  4. Heat the Sinolin Cooking Oil, saute ground spices and orange leaves until fragrant.
  5. Enter the ground nuts, stir well.
  6. Add coconut milk, brown sugar, sweet soy sauce, and salt. Stir until smooth and cook until boiling.
  7. Enter the tamarind water, stir well.
  8. Cook until the sauce thickens and taste it.
  9. Lift and set aside.


  1. Arrange on a plate of rice cake, potatoes, tofu, tempeh, and all vegetables. Give boiled eggs which are divided into 2 parts.
  2. Pour the peanut sauce according to taste.
  3. Sprinkle with fried shallots and serve with shrimp crackers.

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