Gado Gado

Gado Gado – which literally means mix-mix – is a salad of raw and cooked vegetables in a spicy peanut sauce, often served with fried tofu and hard-boiled eggs.  it is absolutely delicious and a great way to use up leftovers or all the bits and pieces in your fridge.  The addition of boiled eggs and tofu makes this dish a substantial meal on its own but it can be eaten with rice.

The Chinese cabbage is blanched for a few minutes until softened and I add a teaspoon of chicken stock powder to the boiling water to give it a lovely flavour. The zucchini is pan-fried in a little olive oil with a sprinkling of onion salt to give a zing. Fried tofu can be bought at any supermarket these days and I just pan-fried it and cut it into thick slices.  The rest of the vegetables were steamed, including the eggs, or sliced raw…  Pour over a hot, spicy peanut sauce and who can resist crunchy prawn crackers…  The textures and flavours are fantastic…

Gado Gado


Zucchini slices pan-fried

Cooked potatoes

Thin slices of cucumber

Baby tomatoes cut in half

Wombok (Chines cabbage) shredded and blanched

Carrot batons cooked

Green beans cooked

Fried Tofu cut into slices

Lightly boiled eggs cut in half

Baby spinach leaves

1 long red chilli finely sliced

Fried Shallots for garnish

Deep fried prawn crackers for garnish

Peanut Sauce


Arrange all the ingredients attractively on a platter

Sprinkle with Chinese Fried Shallots

Place prawn crackers around the platter

Pour over peanut sauce to your liking

Serve with roti bread or rice

Peanut Sauce:


1 cup of crunchy peanut butter

2 generous tablespoons of honey

1 250g tin of coconut milk

½ cup of water

Juice of ½ a lemon

1 tablespoon of Hoi Sin sauce

1 teaspoon of hot chilli sauce (Sriracha is very good)


Put all of the ingredients into a heavy based pot and slowly bring to the boil while stirring

Once it boils – take off the stove – it will thicken on cooling


Bon Appetit!  🙂



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