Why Gado Gado?
Gado Gado is a popular dish from Indonesia. It translates as “mix mix”, simply being a mixture of cooked vegetables, served cold and dressed with peanut sauce.
I love this dish, having fond memories of it from child hood (it was a dish that my mother would make if she wanted to ensure that my brother and I ate all our greens). To enjoying it on numerous trips to Indonesia, where it was a tasty and filling street food served from small carts along the street side or in local street side eateries.
I still enjoy this dish today, when after a weekend of eating a little indulgently I can feel good about eating a plate full of vegetables – cooked yet with the essential crunch – while enjoying my meal thoroughly.
200g snake beans, cut into 4cm lengths
250g Chinese cabbage, shredded
4 hard-boiled eggs, peeled, halved
200g bean sprouts
2 peeled potatoes, boiled, cubed
For the peanut sauce
1 garlic clove, finely chopped
2 teaspoons vegetables oil
6 tablespoons crunchy peanut butter
1/2 cup water
1/2 cup coconut milk
1 teaspoons palm sugar, grated (or caster sugar)
1 tablespoons dark soy sauce
1/2 teaspoon sambal oelek (or chilli paste)
2 teaspoon lemon juice
Blanch the beans and cabbage separately in salted boiling water until just tender.
Refresh briefly in cold water, then drain.
In a large saucepan add the oil and garlic. Place on a medium heat and allow to cook for 30 seconds to release it's aroma, but not brown. When the garlic is soft add the peanut butter, ½ cup water and coconut milk, palm sugar, soy sauce, sambal oelek and lemon juice. Stir to combine and turn off the heat.
Gently toss with the eggs, sprouts and cooked potatoes and serve drizzled generously with peanut sauce.