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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":508,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":457,"prepMinutes":431,"cookMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":546,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Roughly \"mix-mix\" in Indonesian. The name describes the dish: an assortment of blanched and raw vegetables, potato, boiled egg and fried tofu, all mixed together with a peanut dressing. Indonesians also use \"gado-gado\" figuratively for anything jumbled or mixed — a gado-gado conversation switches between languages.","What does \"gado-gado\" mean?",{"answer":398,"question":399},"It is most strongly associated with Jakarta and the Betawi people, the capital's original population, whose port-city cuisine mixed Malay, Chinese, Arab and European influences. Similar vegetables-with-peanut-dressing dishes exist across Java under other names — pecel in East Java, lotek in West Java — so it belongs to a wider family, but gado-gado itself is Jakarta's version and a recognized national dish of Indonesia.","Where in Indonesia is gado-gado from?",{"answer":401,"question":402},"In between, by design. The vegetables are typically at room temperature or just-blanched warm, the eggs and fried tofu are warm, and the peanut dressing is served warm so it stays pourable and clings to everything. Nothing should be refrigerator-cold — a cold peanut dressing stiffens into paste and the flavors go mute.","Is gado-gado served warm or cold?",{"answer":404,"question":405},"As usually made it is vegetarian: the protein comes from boiled eggs, fried tofu and often tempeh, and the peanut dressing contains no meat. Some vendors add shrimp paste (terasi) to the dressing or shrimp crackers on top, so strict vegetarians should ask. Made without egg and with plain crackers, it is naturally vegan — no substitutions needed in the dressing itself.","Is gado-gado vegetarian or vegan?",{"answer":407,"question":408},"There is no fixed list — the name means \"mix-mix\" for a reason. The common core is boiled potato, blanched green beans, cabbage and bean sprouts, plus raw cucumber, with spinach or water spinach (kangkung) frequent additions. The rule of thumb: a mix of soft, crisp and leafy, each cooked only to its own tenderness, generous enough that the plate is a meal.","What vegetables go in gado-gado?",[410,411,412,413,414,415],"Blanch each vegetable separately — beans need 3 minutes, cabbage 1, bean sprouts 30 seconds. One pot, one order, lifting each out with a spider as it is done.","Shock the blanched vegetables briefly in cold water to stop the cooking, then drain them well; a watery vegetable thins the dressing on the plate.","Taste the dressing against a piece of blanched bean, not from the spoon. It should read slightly too intense alone — the vegetables dilute it.","Serve the dressing warm, not hot and not fridge-cold. Warm peanut sauce clings; cold peanut sauce sets into paste.","Fry the tofu until the outside is golden and taut so it holds its shape when tossed through the sauce.","Add the krupuk and bean sprouts at the very end, on top — buried under dressing they go soggy in minutes.","🥗","Gado-gado is an Indonesian salad in the loosest, best sense of the word: blanched green beans and cabbage, boiled potatoes, crisp cucumber and bean sprouts, fried tofu and halved boiled eggs, all bound together in a warm peanut dressing that is sweet, salty, garlicky and gently hot. Unlike a Western salad, the dressing is not an accent — it is the dish, generous enough to coat everything. The vegetables are cooked just to tenderness so they keep some bite, and the contrast of textures is the point: soft potato, snappy beans, creamy egg, crunchy crackers on top. It is a full meal from the vegetable drawer, and it comes together from mostly ordinary ingredients.","Gado-gado means, roughly, \"mix-mix\" in Indonesian — the name is the recipe. It is most closely associated with Jakarta and the Betawi people, the capital's original inhabitants, whose cuisine grew out of centuries of trade and mixing in the old port city: Malay, Chinese, Arab and European influences layered over local Javanese cooking. A dish that takes whatever vegetables are on hand and unifies them with peanut sauce is a fair portrait of the city itself, and Jakartans treat gado-gado as theirs, though versions of vegetables-with-peanut-dressing exist across Java under other names — pecel in the east, lotek in the west — each with its own seasoning balance.\n\nThe traditional heart of the dish is the dressing, ground fresh to order. A gado-gado vendor works over a broad clay mortar (cobek), crushing fried peanuts with garlic, chile, palm sugar and a little tamarind into a coarse paste, loosening it with water, then tumbling the customer's chosen vegetables directly in the mortar so every piece gets dragged through the sauce. Watching a good vendor build a portion in ninety seconds — grind, splash, toss, plate, crown with egg and krupuk — is half the reason to order it.\n\nGado-gado is everyday food: sold from carts and market stalls, eaten as lunch by office workers and schoolchildren alike, cheap and filling and incidentally packed with vegetables. Because it is vegetable-forward and the protein comes from tofu, tempeh and egg, it has also traveled well into modern menus abroad as a naturally meat-free Indonesian classic. In 2018 it was named one of Indonesia's five official national dishes, alongside nasi goreng, satay, soto and rendang — the only salad in that company.","Store the dressing and the components separately: the dressing keeps 5 days refrigerated and re-warms gently with a splash of water, blanched vegetables and boiled eggs keep 2 days. Dressed gado-gado does not keep — the vegetables weep and the crackers collapse — so toss only what will be eaten. The dressing freezes well for up to 2 months.",[421,422,423,424],"Each vegetable is blanched separately to its own doneness, so nothing arrives gray or squeaky.","The dressing follows the vendor formula — peanuts, garlic, palm sugar, tamarind, chile — balanced to coat, not drown.","Egg and fried tofu make it a genuine full meal, not a side pretending otherwise.","Everything can be prepped ahead and dressed at the table, which makes it ideal warm-weather cooking.",[426,427,428,429],"Large pot for blanching","Spider or slotted spoon","Small saucepan for the dressing","Frying pan for the tofu",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},30,42,9,13,22,520,[438],"Steamed rice or lontong (compressed rice cakes), extra krupuk, and sambal for those who want more heat.",[440,443,446],{"name":441,"description":442},"Vegan gado-gado","Skip the eggs and add extra fried tofu and tempeh; the peanut dressing is already plant-based. A completely traditional-tasting result.",{"name":444,"description":445},"Gado-gado siram","\"Poured\" style: the vegetables arranged in neat piles on the plate and the warm dressing ladled over at the table instead of tossed — prettier, and everyone controls their own sauce.",{"name":447,"description":448},"Pecel style","The East Javanese cousin: the same idea with a spicier, more tamarind-forward dressing and kaffir lime leaf, usually over rice with no potato.",[450,456,460,464,467,470,474,477,481,485,488,491,494,497,500,504],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"potato","waxy potatoes","g","For the salad",{"qty":457,"ref":458,"name":458,"unit":459,"group":455},4,"eggs","piece",{"qty":461,"ref":462,"name":463,"unit":459,"group":455},0.25,"cabbage","white cabbage, cut into ribbons",{"qty":465,"name":466,"unit":454,"group":455},200,"green beans, trimmed",{"qty":468,"name":469,"unit":454,"group":455},150,"bean sprouts",{"qty":471,"ref":472,"name":473,"unit":459,"group":455},1,"cucumber","cucumber, sliced into half-moons",{"qty":465,"ref":475,"name":476,"unit":454,"group":455},"tofu","firm tofu, in thick slices",{"qty":478,"name":479,"unit":480,"group":455,"noScale":8},2,"neutral oil, for frying the tofu","tbsp",{"qty":468,"name":482,"note":483,"unit":454,"group":484},"fried peanuts","or smooth peanut butter","For the peanut dressing",{"qty":478,"ref":486,"name":486,"unit":487,"group":484},"garlic","clove",{"qty":471,"name":489,"note":490,"unit":459,"group":484},"red chile","or 1 tsp sambal oelek",{"qty":478,"name":492,"note":493,"unit":480,"group":484},"palm sugar (gula jawa), grated","or dark brown sugar",{"qty":471,"name":495,"note":496,"unit":480,"group":484},"tamarind paste","or lime juice",{"qty":471,"name":498,"unit":499,"group":484},"fine salt","tsp",{"qty":501,"name":502,"unit":503,"group":484},250,"warm water","ml",{"qty":505,"name":506,"group":507,"optional":8},null,"krupuk or plain crackers, for serving","For serving",[509,513,518,522,526,529],{"text":510,"title":511,"timerSeconds":512},"Boil {qty:potato} of potatoes in salted water until a knife slides in without resistance, 15–20 minutes; lower the eggs into the same pot for the final 9 minutes. Peel both once cool enough to handle, quarter the potatoes and halve the eggs.","Boil the potatoes and eggs",1200,{"tip":514,"text":515,"title":516,"timerSeconds":517},"One pot, worked in order from cleanest to strongest-tasting vegetable — no need to change the water.","Bring a pot of salted water to a rolling boil and blanch each vegetable separately: green beans until bright green and just tender, about 3 minutes; cabbage until wilted but still squeaky, 1 minute; bean sprouts 30 seconds. Lift each into cold water, then drain thoroughly.","Blanch the vegetables",300,{"text":519,"title":520,"timerSeconds":521},"Pat the tofu dry and fry it in hot oil over medium-high heat until golden and taut on both sides, 3–4 minutes per side. Drain on paper towel and cut into bite-size pieces.","Fry the tofu",480,{"tip":523,"text":524,"title":525,"timerSeconds":517},"Left slightly coarse, the dressing has the true street-stall texture — do not blend it silky.","Blend or pound the peanuts, garlic, chile, palm sugar, tamarind and salt into a coarse paste, then warm it in a saucepan with the water over low heat, stirring, until it thickens enough to coat a spoon and small bubbles break the surface, about 5 minutes. Taste against a blanched bean and adjust salt, sugar or tamarind.","Make the peanut dressing",{"text":527,"title":528},"Toss the potatoes, beans, cabbage and tofu gently with most of the warm dressing until every piece is coated but not drowned. Arrange on a platter with the cucumber and bean sprouts, and nestle the egg halves on top.","Toss and compose",{"text":530,"title":531},"Spoon the remaining dressing over the eggs, and top with krupuk at the last second so they stay crisp. Serve at warm room temperature — the dressing should still be soft and pourable when the platter hits the table.","Finish and serve","GAH-doh GAH-doh",[534,538,542],{"note":535,"swap":536,"original":537},"Loses a little of the smoky caramel depth but is a completely serviceable swap.","Dark brown sugar, same amount","Palm sugar (gula jawa)",{"note":539,"swap":540,"original":541},"Brighter and less fruity than tamarind, but it does the same balancing job against the sweetness.","1 tbsp lime juice","Tamarind paste",{"note":543,"swap":544,"original":545},"Equally traditional in Indonesia — nuttier and firmer. Or use both, as many vendors do.","Fried tempeh","Fried tofu","gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","indonesia","Jakarta",25,"easy",[555,556],"main","side",[558],"vegetarian",[452,458,462,472],[561,564,566,568],{"alt":562,"src":563},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[546,571,572,573,574,558,575],"indonesian salad","peanut sauce","jakarta","betawi","blanched vegetables","2026-08-18","dishroute-kitchen","Gado-gado is Jakarta's great composed salad: blanched vegetables, potatoes, boiled eggs and tofu bound in a warm, sweet-savory Indonesian peanut dressing.",{"en":580},"\u002Frecipe\u002Fgado-gado",{"items":582,"total":851,"page":471,"limit":852,"hasMore":853},[583,618,649,675,685,714,745,770,800,826],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":550,"region":587,"baseServings":457,"prepMinutes":588,"cookMinutes":589,"restMinutes":431,"difficulty":590,"course":591,"diet":594,"mainIngredients":597,"images":600,"keywords":610,"publishedAt":617,"updatedAt":617,"authorSlug":577},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso","Java",40,90,"medium",[592,555,593],"street-food","soup",[595,596],"dairy-free","halal-friendly",[598,475,486,599],"beef-chuck","scallions",[601,604,606,608],{"alt":602,"src":603},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[584,611,612,613,614,615,616],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch","2026-08-19",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":550,"region":587,"baseServings":457,"prepMinutes":623,"cookMinutes":624,"difficulty":553,"course":625,"diet":627,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":617,"updatedAt":617,"authorSlug":577},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",15,70,[626,555],"breakfast",[595,596],[629,630,631,599,486],"rice","chicken","ginger",[633,636,638,640],{"alt":634,"src":635},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[643,644,645,646,647,648,614],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","kecap manis","krupuk",{"slug":650,"title":651,"shortTitle":651,"nativeName":652,"countrySlug":550,"baseServings":457,"prepMinutes":431,"cookMinutes":653,"restMinutes":654,"difficulty":553,"course":655,"diet":656,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":576,"updatedAt":576,"authorSlug":577},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",20,60,[555,592],[595],[630,486,658],"lime",[660,663,665,667],{"alt":661,"src":662},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[670,671,672,572,550,673,674],"satay","sate ayam","chicken skewers","street food","grill",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":457,"prepMinutes":431,"cookMinutes":552,"difficulty":553,"course":676,"diet":677,"mainIngredients":678,"images":679,"keywords":684,"publishedAt":576,"updatedAt":576,"authorSlug":577},[555,556],[558],[452,458,462,472],[680,681,682,683],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[546,571,572,573,574,558,575],{"slug":686,"title":687,"shortTitle":688,"nativeName":688,"countrySlug":550,"region":689,"baseServings":690,"prepMinutes":552,"cookMinutes":691,"difficulty":590,"course":692,"diet":693,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":617,"updatedAt":617,"authorSlug":577},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,180,[555],[558,694,595,596],"gluten-free",[458,486,696],"onion",[698,701,703,705],{"alt":699,"src":700},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[686,708,709,710,711,712,713],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":550,"baseServings":719,"prepMinutes":653,"cookMinutes":552,"restMinutes":654,"difficulty":590,"course":720,"diet":723,"mainIngredients":724,"images":728,"keywords":738,"publishedAt":617,"updatedAt":617,"authorSlug":577},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",8,[721,592,722],"dessert","snack",[558],[725,458,726,727],"flour","condensed-milk","peanuts",[729,732,734,736],{"alt":730,"src":731},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[739,740,741,742,743,673,744],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":550,"baseServings":478,"prepMinutes":623,"cookMinutes":623,"difficulty":553,"course":750,"diet":751,"mainIngredients":753,"images":755,"keywords":765,"publishedAt":576,"updatedAt":576,"authorSlug":577},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[555,626,592],[595,752],"nut-free",[629,458,486,754],"soy-sauce",[756,759,761,763],{"alt":757,"src":758},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[766,767,550,647,673,768,769],"nasi goreng","fried rice","wok","leftover rice",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":773,"countrySlug":550,"region":775,"baseServings":690,"prepMinutes":588,"cookMinutes":776,"restMinutes":653,"difficulty":777,"course":778,"diet":779,"mainIngredients":780,"images":781,"keywords":791,"publishedAt":617,"updatedAt":617,"authorSlug":577},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West Sumatra",210,"hard",[555],[694,595,596],[598,486,631,696],[782,785,787,789],{"alt":783,"src":784},"Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice","\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-1x1.jpg",[792,793,794,795,796,797,798,799],"rendang","padang","minangkabau","beef","coconut milk","west sumatra","indonesian curry","kerisik",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":550,"region":587,"baseServings":457,"prepMinutes":552,"cookMinutes":805,"difficulty":553,"course":806,"diet":807,"mainIngredients":808,"images":809,"keywords":819,"publishedAt":617,"updatedAt":617,"authorSlug":577},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto Ayam","Soto ayam",45,[593,555],[595,596],[630,458,462,658,486],[810,813,815,817],{"alt":811,"src":812},"Bowl of golden turmeric chicken broth with glass noodles, shredded 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scattered with sliced red chili and shallots in a shallow bowl beside white rice","\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg",{"alt":839,"src":842},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-16x9.jpg",{"alt":839,"src":844},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-4x3.jpg",{"alt":839,"src":846},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-1x1.jpg",[848,835,647,849,710,833,850],"tempe orek","indonesian side dish","fried tempeh",10,24,false,1788563772657]