Gado Gado



generous serve)

SAUCE: (if you don’t have
leftover SATAY SAUCE)

   5 – 6 tbsps coconut cream/milk

   3 – 4 tbsps chunky peanut butter

   1 heaped tsp Sambal Oelek (or to taste)

   1 dsp dark brown sugar

   1 tbsp lemon or lime juice

   1 tsp fish sauce

   1/2 tsp galangal (laos) powder


   1 small pototo – boiled, peeled and cut into bite-sized chunks

   1 egg – boiled, shelled and cut into halves or quarters

   1 small carrot – peeled and cut into bite-sized ‘sticks’

   1 serve of green beans – cut into 5cm/2″ lengths

   1 serve cabbage – cut into bite-sized pieces

   1 piece fried firm tofu square – re-fried and cut into bite-sized

   1 serve bean shoots – tailed – (optional)

   1 serve snow peas – topped and tailed


   A few slices of cucumber

   A few fried prawn crackers (krupuk) – optional

   Some crispy fried onions


Combine all the sauce ingredients in a small saucepan, stir well and bring to
the boil. Stir and set aside.

Blanch vegetables for a few minutes until just cooked – rinse in cold water to
stop the cooking process, drain and set aside.

If using bean shoots, only blanch for a few seconds, rinse and drain.

Arrange the tofu, assorted vegetables and egg on a plate and pour the sauce
over the top.

Sprinkle some crispy fried onions and garnish with cucumber slices and prawn



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