Gado-Gado (Indonesian Salad with Peanut Sauce)

1 baby gem lettuce, leaves separated
150g green beans, trimmed and blanched
300g waxy potatoes, cooked and sliced
2 tomatoes, cut into wedges
½ red onion, thinly sliced
½ cucumber, sliced
6–8 radishes, thinly sliced
4 eggs, soft or hard boiled

The Peanut Sauce
200g dry roasted peanuts
3 garlic cloves, roughly chopped
4 Thai shallots, roughly chopped
2 bird's eye chillies (or to taste)
1 tablespoon toasted shrimp paste (belacan)
50g palm sugar, roughly chopped
2 tablespoons tamarind paste
3 tablespoons kecap manis
200ml coconut milk
150ml water
6–8 lime leaves
½ teaspoon sea salt (or to taste)

To Finish
3 tablespoons crispy fried shallots
2 spring onions, finely sliced

PREPARATION

1. Roughly chop the garlic and shallots. Using a pestle and mortar (or food processor), pound together the garlic, shallots, bird's eye chillies, shrimp paste and palm sugar until a paste forms. Add the roasted peanuts and continue pounding until mostly smooth, leaving a little texture. Gradually work in a little water until the mixture becomes a thick paste.
2. Transfer the peanut paste to a saucepan over a medium heat.
3. Stir in the tamarind paste, kecap manis, coconut milk and water.
4. Add the lime leaves.

COOKING

1. Simmer gently for 10–15 minutes, stirring frequently until the sauce becomes rich and creamy.
2. Taste and season with the salt, then remove and discard the lime leaves. Leave the sauce to cool slightly.
3. Arrange the lettuce, green beans, potatoes, tomatoes, red onion, cucumber, radishes and boiled eggs on a large serving platter.
4. Spoon the cooled peanut sauce generously over the centre of the salad.
5. Scatter over the crispy fried shallots.
6. Finish with the sliced spring onions.
7. Serve immediately while the vegetables remain crisp.
8. Toss gently at the table before eating, if desired.

School of Wok Tips

• Leave a little texture in the peanut sauce rather than blending it completely smooth—the small crunchy pieces add character.
• Blanch the green beans only until they're bright green, then cool them immediately in iced water to preserve their crunch.
• Simmer the peanut sauce gently rather than boiling it vigorously to prevent it from splitting.
• Allow the sauce to cool slightly before pouring it over the salad so the fresh vegetables stay crisp.

FAQs

What does Gado-Gado mean?
Gado-Gado roughly translates to "mix-mix" in Indonesian, referring to the variety of vegetables, eggs and other ingredients combined in one dish.

Can I make it vegetarian?
Yes. Omit the shrimp paste or replace it with white miso or fermented soybean paste for a similar savoury depth.

Can I make the peanut sauce ahead of time?
Absolutely. The sauce can be refrigerated for up to 3 days. Reheat it gently or serve it at room temperature, thinning it with a little water if it becomes too thick.