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Gado Gado with spicy peanut sauce


  • Cook the potatoes in boiling water until just tender. Drain well and arrange on a large serving plate to cool.
  • At the same time, blanch the cauliflower and carrot until crisp-tender, adding the beans and broccoli for the last 2 mins. Then refresh in cold water.
  • Briefly cook the cabbage, bean sprouts and spring onions in a pot of lightly salted, boiling water until they just begin to wilt. Drain well.
  • To make the sauce, dry roast the coriander seeds and shrimp paste. Then process with the onion, garlic and lemongrass.
  • Heat the oil in a pot and fry the paste for about 1 min, continually stirring.
  • Add the coconut cream, peanut butter and sweet chilli sauce. Simmer for a minute or so, stirring and mashing as you do so.
  • Then add the soy, briefly cook and taste for seasoning. Set aside to cool.
  • Mound the vegies on top of the potatoes and then scatter with the cabbage mixture, pineapple, cucumber and tomatoes. Place the eggs on top and refrigerate for 30 mins.
  • Then sprinkle half the sauce over the top and serve the remainder in a small bowl on the side.
  • nb.  The peanut sauce will keep in the fridge for up to 1 week.
  • from “The Thrifty Cook” by Jacki Passmore


  • 3 medium potatoes, thickly sliced
  • 12 cauliflower florets
  • 1 medium carrot, finely sliced
  • 12 green beans, topped, tailed & halved
  • ½ head of broccoli, cut into florets
  • 3 cups shredded Savoy cabbage
  • 2 cups bean sprouts
  • 3 spring (green) onions, cut into lengths
  • sea salt
  • 1 tbsp coriander seeds
  • ½ tspn shrimp paste
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 cm piece of lemongrass, finely chopped
  • 3 tbsp vegetable oil
  • 1 cup coconut cream
  • 4 tbsp crunchy peanut butter
  • 1 tbsp Asian sweet chilli sauce
  • soy sauce to taste
  • 1 small can pineapple chunks
  • ½ telegraph (continental) cucumber, sliced
  • 10 cherry tomatoes, halved
  • 3 hard boiled eggs, quartered

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