Gado-Gado
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| Gado-Gado, Indonesia Dish |
In Bahasa Indonesia also known as lotek, the word gado-gado means
potpourri or medley. That’s a fitting description of this dish, a
mixed-vegetable salad with a nutty dressing that is served in various
incarnations all over Indonesia.
In Jakarta, where it’s known as gado-gado Betawi, the dish is made with cooked vegetables and bean curd or tempeh (nutty-flavored
fermented soybean cakes) tossed in a spicy sauce of roasted nuts,
chilies, shrimp paste and lime or tamarind juice. The
morning-to-nighttime staple is always served with something crunchy —
prawn crackers or crisps made from melinjo, the hard fruit of a tropical
evergreen tree.
The History
As a key trade center along the Southeast Asian spice
route, Batavia — as Jakarta was known for many years — had long been a
magnet for Asians seeking work, including those from other Indonesian
islands. Many also were brought in as slaves by Dutch and English spice
traders. By the 19th century, this group of Asians adopted the label
Orang Betawi, which means people of Batavia, to differentiate themselves
from new arrivals to the city.
![[Dish photo]](https://i0.wp.com/s.wsj.net/public/resources/images/AW-AF337_dish1_NS_20080826171915.jpg) |
| David Hagerman |
Today the Betawi, who often describe themselves as the
original inhabitants of Jakarta, are the second-largest ethnic group in
the city after the Javanese. Their creolized culture finds its
expression in a Malay dialect and in distinct forms of dance, music, silat (Malay
martial arts) and of course, food. A number of Jakarta street foods
that carry the Betawi suffix, including gado-gado Betawi and sup Betawi, a spicy beef soup made with coconut and milk, came from this subset of Indonesian people.
Gado-gado is prepared a number of different ways on
Java. On the west side of the island, for instance, the dish is served
with raw vegetables. In east Java, the dressing, which sometimes calls
for coconut milk and curry paste, is always cooked and poured, still
hot, on top of the vegetables. But in an authentic gado-gado Betawi
dish, the dressing — served at room temperature and never cooked —
includes cashews, but no coconut milk, and it is folded in thoroughly
with cooked vegetables before serving.
Gado-gado Betawi is a simple dish that likely sprang
from easily available ingredients and common cooking techniques, says
William Wongso, a cookbook author and host of the Indonesian television
show “Cooking Adventure.” The easy-to-find medley of vegetables is
sliced or cut into manageable pieces and boiled, and the unfussy
dressing is made by grinding the ingredients in a cobek, a
shallow stone mortar. Gado-gado has “probably been around for as long as
we’ve had nuts and chilies,” he adds. Peanuts and cashews, as well as
chilies, originated in the Americas and made their way to Asia with
Portuguese and Spanish traders in the 16th century.
The Setting
Gado-gado Betawi is traditionally a street food, proffered from Jakarta’s ubiquitous warungs (simple open-air eateries) and mobile food carts called kaki lima,
which literally translates as “five feet” — it refers to the sum of the
vendor’s two feet and the cart’s three (two wheels in the front and one
supporting leg in the rear). Nowadays, it also can be found all over
the city, from the humblest kaki lima to shopping-mall food courts and
the tony Peacock Café at the five-star Sultan Hotel.
As a teenager in Jakarta’s Manga Besar district, Fiefi
Wongsowidjojo, a Betawi and founder of the Jakarta cafe chain Betawi
Kafe, frequented one gado-gado stall in particular: “I went there
several times a week,” she recalls. “The gado-gado was really special,
and it was always served with ayam goreng (fried chicken).”
Sri Owen, a London-based food writer, consultant and
co-author of the forthcoming “Oxford Companion to Southeast Asian Food,”
fondly remembers the gado-gado of her university days: “We stopped at
this place to have our gado-gado as a one-dish lunch before we cycled
back to our boarding house.”
Jakartans often turn it into a one-dish meal by eating it with a side of rice or asking for lontong (steamed
pressed rice cakes) to be mixed right in with the other ingredients.
This is the version Ms. Owen preferred as a college student. Now, she
says, “when I make it at home I serve it as part of a meal, as the
vegetable dish.”
In upscale restaurants gado-gado Betawi is usually served in small portions as an appetizer or a side dish.
The Judgment
The dressing of a first-class gado-gado Betawi must
walk a fine flavor balance. “What I want is salty, sour, sweet and
spicy” to play off of each other in the sauce, says Ms. Wongsowidjojo.
Mr. Wongso concurs, adding that the dish’s
sweet-and-sour element must complement the “roastiness of the nuts” and
the subtle fish taste of the shrimp paste, which should be used
sparingly.
These days authentic cashew-based dressing is
increasingly hard to find, as cooks substitute peanuts, which are less
expensive. “With peanuts, it’s just a usual gado-gado,” says Ms.
Wongsowidjojo. “Cashews make the dressing lighter, finer, less sweet.
Better than ordinary.”
As for vegetables, the only hard and fast rule is that
they be blanched — lightly cooked in boiling water. Most versions
include long beans or string beans, white cabbage, bean sprouts, water
spinach, sweet corn and potatoes. Some cooks personalize their dish with
unusual items such as bitter melon or young jackfruit, a kind of East
Indian breadfruit. Others add both bean curd and tempeh. Still others
add color by folding in strips of fresh lettuce at the last minute.
“Everybody does it slightly differently,” Mr. Wongso says. “That’s the beauty. You can have it how you like it.”
Connoisseurs are rarely as blasé, however, when it
comes to the cracker garnish, which can be eaten alongside or crumbled
on top. Crunchiness is a must. Don’t fold the crackers into the salad
before serving, says Mr. Wongso: “No mixing. I don’t like soggy
crackers.”
The Sources
Kafe Betawi
The version served at this pleasant cafe, one of a
chain specializing in Betawi dishes, is lighter and less sweet than
others, thanks to a sauce that incorporates cashews as well as peanuts.
No. 501, Pacific Place Shopping Mall, Jalan SCBD, Sudirman (
62-21-5140-0710). $1.85.
Kartika Gado-Gado
The effort expended to find this casual shop, hidden in
a warren of shops and eateries across from Pondok Indah Hospital, is
rewarded with a delicious, large-enough-to-share version that includes labu (a
pear-shaped vegetable), hard-boiled egg and lontong, and boasts a light
smokiness from prime-grade palm sugar. Place your order and then move
to the rear of the shop, where the cook, who presides over a mortar the
size of a motorcycle tire, will customize your dressing to your
specifications as she adds each ingredient. Jalan Pinang Emas III/US-6,
Pondok Indah ( 62-21-750-8846). $2.20.
Gado-Gado ‘Boplo’
The refreshing trace of tartness in this chain’s
dressing comes from white vinegar, and the soft tofu complements the
toothsome vegetables. A bonus: They’ll deliver, even if you’re
hotel-bound. Jalan Panglima Polim IX No. 124, Jakarta Selatan (
62-21-724-8334). $1.75; $1.85 with lontong.
