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Gado-Gado

Prep: 60 mins

Cook: 15 mins

A delicious Indonesian-style mixed salad with a moreish peanut sauce

  • 100g small salad potatoes

  • ½ cucumber, thinly sliced

  • 1 baby gem lettuce

  • 50g boiled French beans

  • 1 large tomato, cut into 8 pieces

  • 2 boiled egg, halved

  • 1/2 red onion, thinly sliced

  • 2-3 radishes, thinly sliced

Peanut sauce

  • 200g fried or roasted peanuts

  • 2 cloves of garlic

  • 2 Thai shallots

  • 2 red birds eye chilli

  • 1 tbsp tamarind juice

  • 25g of palm sugar

  • 1 tsp shrimp paste

  • 6 kaffir lime leaves

  • 5 tbsp sweet soya sauce (kecap manis)

  • 200ml coconut milk

  • 300ml of water

  • Salt to taste

Garnish

  • 2 tbsp fried shallots

  • 1 Spring onion, sliced

  • Add the garlic, chillies, shallots, palm sugar and shrimp paste to a pestle and mortar and bash the ingredients with the pestle to form a smooth paste. Add the peanuts to the mortar and break down into a paste. It will appear quite dry, so add a little bit of water to break the peanuts down into a creamy consistency with some crunchy bits of peanut left.

  • In a frying pan on a medium heat, add the peanut paste along with the tamarind juice and coconut milk, stir to combine then add the water. Add the kaffir lime leaves and simmer for 40-60 minutes or until reduced, but not too thick that it sticks to the pan. Taste for seasoning, if it's too sweet add some salt.

  • Once the sauce has thickened, place into a bowl and leave to cool.

  • Assemble the salad with some pre cooked vegetables (potatoes and green beans) along with the sliced radishes, red onion, cucumber, tomato, boiled egg and gem lettuce.

  • Generously pour the cooled sauce over the salad, garnish with fried shallots, sliced spring onions and serve.

How To Make Gado-Gado

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  • 100g small salad potatoes

  • ½ cucumber, thinly sliced

  • 1 baby gem lettuce

  • 50g boiled French beans

  • 1 large tomato, cut into 8 pieces

  • 2 boiled egg, halved

  • 1/2 red onion, thinly sliced

  • 2-3 radishes, thinly sliced

Peanut sauce

  • 200g fried or roasted peanuts

  • 2 cloves of garlic

  • 2 Thai shallots

  • 2 red birds eye chilli

  • 1 tbsp tamarind juice

  • 25g of palm sugar

  • 1 tsp shrimp paste

  • 6 kaffir lime leaves

  • 5 tbsp sweet soya sauce (kecap manis)

  • 200ml coconut milk

  • 300ml of water

  • Salt to taste

Garnish

  • 2 tbsp fried shallots

  • 1 Spring onion, sliced


  • Add the garlic, chillies, shallots, palm sugar and shrimp paste to a pestle and mortar and bash the ingredients with the pestle to form a smooth paste. Add the peanuts to the mortar and break down into a paste. It will appear quite dry, so add a little bit of water to break the peanuts down into a creamy consistency with some crunchy bits of peanut left.

  • In a frying pan on a medium heat, add the peanut paste along with the tamarind juice and coconut milk, stir to combine then add the water. Add the kaffir lime leaves and simmer for 40-60 minutes or until reduced, but not too thick that it sticks to the pan. Taste for seasoning, if it's too sweet add some salt.

  • Once the sauce has thickened, place into a bowl and leave to cool.

  • Assemble the salad with some pre cooked vegetables (potatoes and green beans) along with the sliced radishes, red onion, cucumber, tomato, boiled egg and gem lettuce.

  • Generously pour the cooled sauce over the salad, garnish with fried shallots, sliced spring onions and serve.

How To Make Gado-Gado

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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