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Gado Gado

  • Serves 4-6
  • Easy

This is a simple yet delicious and healthy dish. Gado Gado is a dish of steamed vegetable salad with a spicy peanut dressing.


How old were you when you started cooking? 23 years old

Personal wish related to cooking: I would like to attend a professional culinary course one day, have my own organic garden, explore new dishes, master Risotto and also start to bake.

Molly Hwa , PR Director by day and Chef Du Partie to my family and dog by night.


  • Gado Gado Sauce:

    Part A

    680g peanuts, roasted and pounded

    1 litre water

    10 tbs sugar

    1 ½ tbs salt


  • Part B

    15 pcs shallots

    6 cloves garlic

    20-30 pcs dried chillies (use more if you prefer the heat)

    1 tbs shrimp paste (belacan/ terasi) – omit if making vegetarian sauce

  • 2 pcs potatoes, cut into quarters & boiled

    2 eggs, boiled and cut into quarters

    Bean sprouts, blanched

    Long beans, cut into 2-inch long, blanched

    Firm tau hu, pan fried/baked & cut into cubes

    Tempeh, cut into slices & pan fried/baked

  • Optional Salad Ingredients

    French beans, cut into 2-inch long, blanched

    Spinach, blanched & roughly chopped

    Cabbage, blanched and thinly sliced

    Cucumber, cut into cubes

    Chayote (Indonesian: labu siam), boiled

    Melinjo Crackers (Emping)


    1. Boil A for 10 minutes.
    2. Grind B to a paste.
    3. Heat oil in pan and fry B till fragrant and oil separates from the paste.
    4. Add fried paste to the boiled groundnut sauce.
    5. Stir, lower the heat and simmer for 10 to 15 minutes.
    6. Set aside to cool. When it is cool, mix in half cup of crispy fried shallots.
    7. Boil potatoes and eggs separately.
    8. Blanch bean sprouts, cabbage, long beans, and rest of the vegetables for 2 to 3 minutes.
    9. Drain the water from the vegetables.
    10. Fry tau hu and tempeh for 1 minute on each side.
    11. To serve, place a portion of each salad ingredient onto a serving plate/bowl.
    12. Pour over the peanut sauce and mix well.
    13. This dish can be eaten warm or cold.