The ultimate gado gado recipe plus a killer peanut sauce

posted by Simone van den Berg on Oct 18, 2015 (last updated Oct 6, 2018) 5 comments »

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5 from 1 vote

Wasting time

Did you know I am the master of doing useless stuff? Well, now you do. I have just spend most of the afternoon checking out new website templates for my site. Simone’s Kitchen is a custom design and while I do like it, the problem with anything ‘custom’ is that it is hard to change something yourself. That usually ends up going badly wrong. And so everyone once in a while I get the irresistable urge to check out new templates. One that I can configure myself and mess up myself. And the end conclusion is always that it is just not exactly what I am looking for and it doesn’t do exactly what I want it to do. Or I lack the right amount of programming knowledge required to make the changes. End of story.

And so half a day goes by – or a whole day for that matter – and I have done nothing. Put five templates on my testsite (thank god I have a test site!) and took them away again. As in waste of time!

Well, I learned another thing today. But enough about blogs and templates and all that boring stuff. Time to talk about this ridiculously delicious gado gado. With thanks to Esmée as I was looking for the ultimate peanut sauce recipe for a while now. You maybe think that it can’t be that hard, but I am definitely not talking about anything from a jar or can. And a homemade peanut sauce requires some love and attention. It’s a little bit work but trust you, you will never look back!

Gado gado itself is a really simple dish; it is essentially cooked vegetables that you serve cold with a boiled egg and obviously a really good peanut sauce. Because that is what makes the dish. Or breaks it if it is a lousy one.

For years I have been under the assumption that gado gado and atjar tjampoer were the same thing… Don’t ask me why…. 🙂 So imagine my surprise when I was served my very first gado gado. I wasn’t immediately sold as the first one, was definitely not the best one. But once I got a real delicious version served in indonesia I was hooked. And of course had to try it for myself!

So here it is; the ultimate gado gado with a killer peanut sauce!

Gado gado recipe with peanut sauce

5 from 1 vote

GangMain

KeukenIndonesian

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Ingredients

Vegetables

▢ 1 head Broccoli
▢ 1/2 head Cauliflower
▢ 1 Cucumber
▢ 250 g Green beans
▢ 250 g Carrot
▢ 100 g bean sprouts
▢ 100 g bamboo shoots
▢ 4 eggs

Peanut sauce

▢ 3 asian red shallots or regular red onion will do
▢ 3 cloves garlic
▢ 1/2 tsp shrimp paste
▢ 1/2 lemon grass stalk cut into small rings
▢ 2 large red chili peppers including the seeds.
▢ sunflower oil for baking
▢ 1/2 tsp ground cumin
▢ 1 tsp ground coriander
▢ 400 ml water roughly
▢ 5 tbsp peanut butter
▢ 1/2 tbsp palm sugar gula djawa
▢ 1 tbsp kecap manis
▢ 2 tbsp dried chili flakes
▢ 2 tsp sambal badjak
▢ bit of lime juice

Metric - Us customary

Cook all vegetables separately and don't overcook them. They should have some bite. Grate the carrot and pour boiling water over it. Leave to drain. Blanche the bean sprouts very shortly and cook the green beans just a bit longer. Leave to cool.
Dice the onion and the garlic and put into a small food processor or pestle and mortar together with the lemon grass, shrimp paste and the red chili. Grind until you have a rough paste. Heat the sunflower oil in a large saucepan. Fry until it start to smell but make sure it does not burn.
Add the cumin and the coriander and bake shortly.
Add the water to it and puree with a stick blender to a smooth puree. Add the peanut butter, palm sugar, kecap, dried chili flakes, sambal and the lime juice and stir until it has the right consistency. If it is too thin add a bit more peanut sauce.
Your sauce is ready if the oil starts to separate.
Serve the gado gado by arranging all the vegetables on a large plate. Put the sauce in the middle and put the boiled eggs on top

Notes

Gula djawa or palm sugar has a unique taste so replacing it with regular sugar is possible but will give another flavor. It is available in blocks or grated at the asian stores. Grated is a lot easier as the blocks are rock hard.

Nutrition Information per portion

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

About the Author

Simone van den Berg

Food- and travel blogger from the Netherlands. Loves good food. Loves to taste good food the world over.She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.Lives in the Netherlands with her two cats; Humphrey and Buffy.Profession: Food photographer, food blogger, recipe developer and nutritionist

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originally published on Oct 18, 2015 (last updated Oct 6, 2018)

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