Gado Gado


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

This is traditional Indonesian street food and normally consists of a vegetable salad with a peanut dressing — which is poured over the salad just before serving. The name literally means’mix-mix’ in Indonesian and the recipe differs from region to region. This is the Anna Jones version, based on her travels and tribulations in South East Asia.


    For the Sauce

  • A splash of vegetable oil
  • 2 cloves of garlic, finely chopped
  • 3 shallots, finely chopped
  • 1 fresh red chilli, finely chopped
  • 200g/7oz unsalted peanuts
  • 400ml/14fl oz water
  • 50g/2oz palm sugar or brown sugar
  • 150ml/5fl oz coconut milk
  • 3 lime leaves
  • 1teaspoon tamarind paste
  • 2tablespoons sweet soy sauce

For the Vegetable Salad

  • A splash of vegetable oil
  • 200g/7oz tofu, cut into cubes
  • A handful of green beans, trimmed
  • 2 carrots, peeled and thinly sliced
  • A handful of beansprouts, washed and drained


For the garnish, lightly fry the 4 shallots in the vegetable oil until brown and crisp and set them aside.

To make the sauce, heat the oil in a wok, then add the garlic, shallot, chilli and peanuts and fry for a couple of minutes until they start to brown. Blitz the hot mixture in a food processor, then put it back into the pan, add the rest of the sauce ingredients and simmer for 5 minutes.

To make the vegetable salad, heat a little oil in a pan and fry the tofu until crisp. Plunge the green beans into boiling water for 2—3 minutes, then drain. Put the tofu, beans, carrots and beansprouts into a bowl and toss with the sauce. Serve topped with shaved cucumber and the fried shallots.

For the garnish

  • 4 shallots, finely sliced
  • 1 tablespoon vegetable oil
  • ½ a cucumber, shaved