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Indonesian Gado Gado with Peanut Sauce

What a yummy combo…add some juicy chicken satay sticks on the side if you want more protein

February 22, 2017

Indonesian Gado Gado with Peanut Sauce

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Gado Gado

ingredients for six
peanut sauce
250gm roasted unsalted peanuts
30ml peanut oil
150gm brown onion
3 x medium cloves garlic
1 x long red chilli
40gm light palm sugar
2 Tbsp tamarind pulp
300ml coconut milk
1Tbsp fish sauce

300gm baby potatoes
200gm green beans
300gm broccoli florets
300gm cauliflower florets
300gm cherry tomatoes
300gm cucumber sticks
100gm bean sprouts
6 x 59gm eggs

to serve
crispy fried shallots
¼ cup roasted unsalted peanuts extra
lime wedges


  1. For peanut sauce, finely chop peanuts in food processor and set aside.
  2. Finely chop onion and crush garlic. Cook in peanut oil in medium saucepan over low heat for a few minutes. Stir occasionally until soft and lightly coloured.
  3. Finely chop chilli removing seeds if mild heat preferred.
  4. Pound palm sugar with pestle in mortar.
  5. Add chilli and palm sugar with ground peanuts to saucepan.
  6. Stir in tamarind pulp, coconut milk and fish sauce. Simmer over medium heat for 3 to 5 minutes, stirring, until oil separates and floats to the top.
  7. Remove from heat and adjust seasoning if necessary to create a balance of sweet (palm sugar), salty (fish sauce) and sour (tamarind).
  8. Prepare salad ingredients. Cut potatoes to a similar size if uneven, otherwise cook whole. Simmer potatoes in salted water for 12 to 18 minutes until tender.
  9. Cook vegetables in another saucepan of boiling salted water. Trim stalks from beans and cut in half if very long. Cut broccoli and cauliflower into similar size florets. Blanch all three vegetables for 3 to 4 minutes, until just tender. Test for doneness, drain and halt cooking by plunging vegetables into iced water.
  10. Meanwhile prepare 1½cm x 5cm cucumber sticks. Cut tomatoes in half.
  11. Place room temperature eggs into boiling water and time 9 minutes. Halt cooking process by plunging into iced water. When cool enough to handle, peel and cut eggs into quarters.
  12. If potatoes not pre-cut, divide into halves or quarters depending on size. Arrange on serving platter whilst still warm (or completely cooled).
  13. Pile on other room temperature or cold vegetables and boiled eggs.
  14. Peanut sauce can be served in a separate bowl or drizzled over vegetables. Sprinkle with crispy fried shallots and extra peanuts and squeeze over lime when serving.

cooks notes

  • Omit the fish sauce to make this recipe suitable for a vegetarian diet.
  • Buy Tamarind Block from Asian Supermarkets. To prepare soak in equal amount of hot water. When cool enough to handle, massage pulp from seed husks. Sieve and discard solids. Use tamarind as per recipe.
  • Check out Product Profile article on Tamarind.
  • Freeze in ice cube trays and once solid store in zip-lock freezer bags for up to 12 months.
  • Use peanut sauce to serve with beef or chicken satay sticks.
  • Use as a dipping sauce for Asian inspired chicken meatballs.
  • Watch Tracey and Bryonie make this on a Recipe Video.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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