Gado Gado (Indonesian Salad with Peanut Sauce)

An Indonesian dish that is a favourite here, Gado Gado is an incredible peanut-ey street dish that is a complete mix of tau kwa, long beans, cabbage, eggs, and that yummy sauce. Fun fact – Gado Gado means “Mix mix”, which is exactly what this dish is about!
The key is in the making of the peanut sauce – combining dried chilli, shallots, lemongrass, balacan, coconut milk and a lot more, it’s not surprising that the taste is flavorful and fragrant. It takes a bit of time to come up with the dish, but oh-so-worth it!

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2fried Tau Kwa (firm tofu)
150g long beans
150g cabbage
150g bean sprouts (ends removed)
6hard boiled eggs
½ cucumber
20dried chillies (soaked in hot water for 20 mins)
5 shallots
2lemongrass (white portion only)
30g galanga
15g turmeric
20g belacan
cup oil
400ml water
100ml coconut milk
2tbsp assam water (1 tbsp assam paste with 1 tbsp assam water)
¼cup sugar (adjust to preference)
1tbsp salt (adjust to preference)
1cup grounded peanut



Cut 2 fried Tau Kwa (firm tofu) into cubes
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Cut 150g long beans into 1 inch long and roughly chop 150g cabbage
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Cut ½ cucumber into quartered slices
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Add 20 soaked dried chillies, 5 shallots, 2 lemongrass (white portion only), 30 g galanga, 15 g turmeric and 20g Belacan to the food processor.
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Blend into a fine paste
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Heat ⅓ cup oil in a wok
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Add blended spice paste and stir fry until fragrant
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Add 400 ml water, 100 ml coconut milk, 2 tbsp assam water, ¼ cup sugar and 1 tbsp salt
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Mix well and let it cook for 10 mins on low heat
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Add 1 cup grounded peanut and cook for another 5 mins
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Turn off heat and set sauce aside
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Quarter 6 hard boiled eggs
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Blanch long beans, 150g bean sprouts and cabbage
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Drain and set aside in a mixing bowl
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Add a serving portion of the mixed vegetables on a plate
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Add sliced cucumbers, fried Tau Kwa and hard boiled eggs
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Serve with peanut sauce
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