Indonesian Recipes

Spicy Steve's Indonesian Recipes

Gado Gado

(Indonesian salad with peanut sauce)
A traditional Indonesian salad which can be eaten chilled or at room temperature. The salad ingredients can be varied to what you like and what you have available.


Peanut Sauce:
4 shallots
2 cloves garlic
2 medium sized fresh or dried red chillies, de-seeded
(Dried chillies must be soaked in warm water first)
4 ½ oz. roasted peanuts
1 inch piece of galangal (laos)
1 tsp.belacan (trasi) (This is a hard dried shrimp paste)
3 tsp. peanut oil
8 oz. tamarind water
4 Tbsp. brown sugar
Salt to taste

Salad: (enough to cover a serving platter)
Blanched beansprouts
2-4 hard boiled eggs, cut into quarters
2-4 medium sized boiled potatoes, cut into cubes
Fresh cucumbers, sliced
Blanched green cabbage, cut into bite-sized pieces
Deep fried Tofu, sliced into pieces
Blanched green beans, cut into pieces

Let's Cook:
1. Pound shallots, garlic, galangal and chillies into a fine paste.

2. Chop belacan into tiny pieces and add to the paste. Grind peanuts.

3. Heat oil in a wok or pot and saute paste for 4 to 5 minutes. Add tamarind water and bring to a boil.

4. Add peanuts, and brown sugar and salt. If sauce is too thick add water to thin it.

5. Simmer for 20 minutes. Set aside to cool. The sauce is best served when still warm.

Arrange salad ingredients on a serving dish and ladle warm sauce onto it. Serve.