Gado gado salad with peanut bumbu


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

To be Mr Authentic, you should blanch all the veg, then arrange them around a platter with sliced eggs on top, with the warmed dressing spooned over, and something crispy-fried on top. I go for crunchy and raw, like crudites.


  • selection of garden veg, cut to bite-size, such as radishes, sugar snaps, cauliflower, carrot, beansprouts, white cabbage or crisp salad leaves
  • 8 quail’s or 4 free-range hen’s eggs, hard-boiled and sliced
  • prawn crackers, to serve

Peanut bumbu

  • 1 clove garlic, chopped
  • 2 shallots, sliced
  • 3 small red chillies, finely chopped
  • 1 tsp caster sugar
  • 1 tbsp vegetable oil
  • 1 tsp shrimp paste or 1 tbsp fish sauce
  • 120 g toasted crushed peanuts
  • 250 ml coconut cream (or coconut milk)
  • 1 tbsp lime juice


Pound the garlic, shallots, chillies and sugar to a coarse paste, then fry it in the oil until softened. Stir in the shrimp paste or fish sauce and the peanuts and continue to fry for another minute, then pour in the coconut cream and 100 ml water. Bubble up and cook until thick and peanut-butter-like. Stir in the lime juice and keep warm. Arrange the vegetables and eggs in bowls or on plates and serve with the warm peanut bumbu.