Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Hidangan Gado-Gado standar terdiri dari:
Sayuran rebus: bayam, kangkung, tauge, kacang panjang, buncis
Protein: tahu goreng, tahu goreng tepung, telur rebus (iris)
Karbohidrat: irisan kentang rebus, irisan mentimun, terkadang dengan lontong atau ketupat
Topping renyah: emping atau kerupuk secukupnya
Indonesia is truly amazing! There are so many opportunities to enjoy vegetables. Gado-Gado means "mixed" in Indonesian, somewhat like Halo Halo in the Philippines. This salad is sometimes made with lettuce, sometimes with blanched vegetables, topped with tofu and a hard-boiled egg, and then drizzled with satay sauce. If you like spicy food, I highly recommend making it extra spicy—it tastes even better with extra spice!
Gado-Gado (literally “mix-mix”) is Indonesia’s iconic vegetable salad and one of the country’s most beloved everyday dishes. It takes a colorful assortment of lightly blanched vegetables, tofu, and eggs, then drowns them in a rich, addictive peanut sauce—healthy yetiness in a bowl.
A classic plate includes:
- Blanched veggies: spinach, kangkung (water spinach), bean sprouts, long beans, cabbage
- Proteins: fried tofu, pressed tofu puffs, sliced boiled egg
- Carbs & crunch: boiled potato slices, fresh cucumber, compressed rice cakes (lontong or ketupat)
- Topped with crunchy emping (melinjo nut crackers) or kerupuk shards
The true star is the freshly made peanut sauce (bumbu kacang): roasted peanuts ground with palm sugar, chilies, lime juice, garlic, shrimp paste, and tamarind until creamy, spicy, sweet, and tangy all at once. When you pour it generously and toss everything together, every bite is crisp vegetables coated in velvety, nutty, umami-packed deliciousness.
Sold everywhere from street carts to high-end restaurants for just IDR 15,000–35,000, many Indonesians treat gado-gado as a full meal—it’s balanced, filling, and insanely flavorful. Legendary spots like Gado-Gado Boplo (since 1950s) and Gado-Gado Bon Bin in Jakarta have been serving presidents and celebrities for decades. For vegetarians and vegetable lovers, it’s hands-down one of the best things to eat in Indonesia.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
