Gado gado

Gado gado

Thrive on Five
Dan Jones

The name of this salad means ‘mix mix’ and it can be made with raw or cooked vegetables. In keeping with tradition, we suggest serving the dish with boiled eggs and crispy shallots. Our spicy Indonesian peanut sauce will keep in the fridge for a few days and complements many different vegetables.

For the spicy peanut sauce


Quantity Ingredient
2 tablespoons crunchy peanut butter
1/2 teaspoon shrimp paste, (optional)
1 teaspoon kecap manis
1 teaspoon white wine vinegar
1 1/2 teaspoons tamarind paste
1 1/2 teaspoon brown sugar
1/4 teaspoon salt
1 teaspoon groundnut oil
1-2 red chillies, finely chopped, (with seeds if you like it hot)
1 garlic clove, finely chopped
100ml coconut milk

For the salad

Quantity Ingredient
1 tablespoon groundnut oil
2 banana shallots, finely sliced, (80g)
2 eggs
1 large carrot, cut in fine batons, (160g)
1/2 cucumber, deseeded and sliced on the diagonal, (160g)
1/4 head of chinese leaf, shredded, (80g)
handful beansprouts, (80g)
1 red pepper, finely sliced, (160g)
2 small celery sticks, sliced, (80g)
2 tablespoons salted peanuts, roughly chopped


  1. Place the peanut butter in a food processor. Wrap the shrimp paste in foil and toast for a couple of minutes in a dry frying pan, turning halfway through. Unwrap and add the shrimp paste to the food processor with the kecap manis, vinegar, tamarind, sugar, salt and 1 tbsp of hot water.
  2. Add the oil, chillies and garlic to another pan and heat gently for a couple of minutes until cooked, but not coloured. Add to the food processor. Process everything until well blended, scraping the mixture from the sides if necessary. Add the coconut milk and blend for a final minute. Pour the sauce into a serving bowl.
  3. For the salad, heat the oil in a pan and add the shallots. Cook for 10–12 minutes until brown and crisp.
  4. Meanwhile heat some water in a pan and, once it boils, carefully add the eggs and simmer gently for about five minutes. Drain and carefully peel them.
  5. Arrange the salad vegetables on a plate, place the halved eggs on top and scatter over the crispy shallots and salted peanuts. Serve with the spicy peanut sauce.
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