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Gado Gado

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Indonesian Vegetables


  • 1/2 ts Galangal powder (Laos)
  • 1 Fresh hot red or green chile, sliced
  • 1 Clove garlic, sliced
  • 1 tb Dark brown sugar
  • 1/2 ts Salt
  • 1 c Coconut milk
  • 1/2 ts Shrimp sauce
  • 4 tb Natural peanut butter
  • 1 tb Tamarind liquid
  • 1 Square inch lemon peel
  • 1 c String beans in 2-inch pieces
  • 1 c Julienne of carrot
  • 2 c Shredded Napa cabbage
  • 1 c Fresh bean sprouts
  • 1 c Cooked, sliced potatoes
  • 1 c Sliced cucumber
  • 1 Piece tofu, fried brown, cut into nine cubes
  • 1 sl Tomato
  • 2 Hard-cooked eggs, sliced
  • 2 md Onions, sliced, fried until golden


Here's another, more complex recipe for Gado Gado. From the San Francisco Chronicle, date unknown. I've done this 'un. Pretty tasty...
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.
Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.
Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.
Posted by Stephen Ceideburg; February 26 1991.