Gado Gado

23 Aug

Just over the weekend, I decided to try out something new – Gado Gado. Basically, it is vegetable salad served with peanut sauce dressing. I actually served this along with Mee Soto (this recipe is being put on hold. Have yet to cook it from scratch!) with totally kick-ass sambal cili padi.

And oh my! It was well-received by my family and guests. Very yummy indeed ­čÖé

The only laborious thing about this dish is having to dice almost everything and deep-frying some of the vegetables. And before I begin, to each his own. It is seriously up to you on what vegetables to be used or whether to serve rice cakes (lontong) as well.

Ok, allow me to whet your appetite ­čśë


  • 3 potatoes, peeled and cubed
  • 1/4 Chinese cabbage, coarsely shredded
  • 15 long beans, 1.5″ long
  • 3 tablespoons oil
  • 3 soy bean cake (tempeh), cubed
  • 3 firm beancurd, cubed
  • 2 packets Adabi lontong
  • 3 hard boiled eggs, peeled and halved
  • Fried fish/prawn crackers


Blanch the cabbage in boiling water for 10 seconds, remove and plunge them briefly into ice cold water. Boil long beans until tender.

Heat oil in a pan or wok and fry the tempeh on both sides until brown. The same applies to the potatoes; add a pinch of salt before frying. Remove and drain on kitchen towel.

Pat the beancurd dry with paper towel and fry in the oil until brown on both sides. Divide the remaining vegetables into each serving and top with half an egg and a few slices of lontong.

Prepare the peanut sauce dressing and pour over the vegetables. Garnish with the fish/prawn crackers.

And now, let’s proceed to the peanut sauce dressing ­čÖé


  • 4 tablespoons┬ádried red chillies (soak in water for about 5 – 10 minutes)
  • 12 – 15 shallots
  • 7 gloves garlic
  • 1 teaspoon shrimp paste (belachan)
  • 100 ml water
  • 2 tablespoons oil
  • 1 litre water
  • 2 tablespoons vinegar
  • 1 1/2 teaspoons salt (more to taste)
  • 5 tablespoons sugar
  • 2 cups roasted peanuts, crushed


Blend the dried chilies, shallots, garlic and shrimp paste with 100 ml of water until smooth. Heat the oil and saut├ę the blended ingredients until fragrant.

Add the water, vinegar, salt, sugar and peanuts and bring to boil. Reduce the heat and simmer for another 10 minutes or so until the gravy thickens.

This┬ávegetable salad with peanut sauce dressing is best eaten warm. Tunggu aper lagi… bedal ah ­čśë


2 Responses to “Gado Gado”

  1. Erny August 23, 2010 at 4:14 PM #

    looking at the picture while i’m fasting makes me swallow my saliva. baskettt.

    • cadymcbronzie August 23, 2010 at 4:37 PM #

      Hehehe… get mak to cook for you lah ­čÖé

      Or else, I can always cook for you gals one of these days.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: