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We recently spent a month in Indonesia and ate local food for three meals a day for almost 30 days, so I think I can say this recipe is an authentic and delicious version of gado gado. I made it pretty much as written -- and had plenty of thumbs-up from the family. Very easy to bring together, and definitely flexible. I used wombok (Chinese cabbage), and cooked the beans and then the cabbage quickly in the microwave. We have a teenager here who is a bit of a wimp when it comes to heat, so I used only 1/2 teaspoon of chile powder in the sauce and he thought that was more than enough. I can tolerate much more heat, but will probably stick to the 1/2 teaspoon of chile in future. For the most part, we found that Indonesia food wasn't all that hot, so I will continue to use that approach. Thanks for posting a great recipe that I will use often -- great way to finish off cabbage in a health way.
This has become our all time favourite. Works well with peanutbutter, too! Many thanks!