Gado Gado

Salad with Peanut Sauce Dressing

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

A few years ago, my father and I went to an Indonesian restaurant and ordered gado gado. He told me that my mother’s gado gado was rather similar to the Indonesian version, as it included cucumbers and fresh lettuce. Our family also prefers to have ikan tamban crackers or prawn crackers with our gado gado.


Peanut Sauce

  • 45 g or ounce dried chillies, soaked hot water for ½ hour
  • 55 g or


Peanut Sauce

  1. Drain soaked chillies and set aside. Strain the tamarind juice and discard the seeds and fibre.
  2. Combine the shallots, garlic, red chillies and belachan and pound or grind to a fine paste. Heat a wok with some oil over low heat and fry the spice paste until fragrant.
  3. Add 1½ cups of the tamarind juice,