Ingredients

  • Serves 2 people
  • 4 large eggs 

  • 2 firm tofu 

  • 2 medium potatoes (cubed)

  • 1 cup beansprouts (blanched)

  • 1 cucumber (thinly sliced)

  • 1 red chilli (thinly sliced)

  • 2 sprigs coriander 

  • 1 clove garlic (chopped)

  • 3 tbsp chunky peanut butter 

  • 1 tsp chilli boh 

  • 2 tbsp honey 

  • 1 lemon (juiced)

  • water 

  •  salt and pepper

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Recipe Courtesy of
Asian Food Network

Gado Gado

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A local salad using fresh local vegetables, tofu and tempeh, served up with a quick and easy spicy peanut sauce.
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 2 steps
  • 14 Ingredients
  • Easy
  • 2 steps
  • 14 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  1. Cook ingredients

    • Start by preparing the salad ingredients.
    • Hard-boil the eggs.
    • Slice the tofu and pan-fry them in some oil till golden brown. Season with salt and pepper.
    • Boil the cubed potatoes in salted water till fork tender. Drain and set aside.


  2. Make peanut gravy

    • In a sauce pan, sauté the chopped garlic and chilli boh in some oil. 
    • Add the rest of the ingredients like the chunky peanut butter, lemon juice and honey, then let it simmer gently. Add water (if necessary) to achieve the desired consistency.
    • Season to taste.


Garnish and Serve!

Plate the Gado-Gado salad with all the prepared ingredients with the sauce on the side. Serve the salad with some fish crackers, prawn crackers, lotus chips, arrowroot chips or any local crackers.

Garnish and Serve!
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    Ingredients
    • Serves 2 people
    • 4 large eggs 

    • 2 firm tofu 

    • 2 medium potatoes (cubed)

    • 1 cup beansprouts (blanched)

    • 1 cucumber (thinly sliced)

    • 1 red chilli (thinly sliced)

    • 2 sprigs coriander 

    • 1 clove garlic (chopped)

    • 3 tbsp chunky peanut butter 

    • 1 tsp chilli boh 

    • 2 tbsp honey 

    • 1 lemon (juiced)

    • water 

    •  salt and pepper

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