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    Gado Gado

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    Gado Gado

    Serves: 4 - 6


    • Accompaniments
    • 2 tablespoons vegetable oil
    • 4 eggs
    • 4 medium potatoes, peeled and cut into 3cm chunks
    • 250g tempeh or tofu, drained, patted dry and cut into chunks
    • 200g white cabbage, cut into strips
    • 100g French beans, cut into finger-lengths
    • 200g nasi tinde (pressed rice, see recipe below), cut into little cakes
    • half a cucumber, thickly sliced
    • 20g ginger
    • 15g garlic
    • 40g shallots
    • 15g shrimp paste
    • 10 dried kashmiri chillies, soaked in water for 1 hour
    • 200g unsalted peanuts
    • 500ml warm water
    • 60g tamarind pulp
    • 100ml vegetable oil
    • 1 stalk lemon grass, bruised with the back of a knife
    • 60g caster sugar
    • 1 tablespoon rice vinegar
    • 2 teaspoons salt


    1. Preheat the oven to 180°C/gas 4. Prepare the accompaniments: boil the eggs for 10-11 minutes then set under running water to cool. Peel and slice into wedges. Cook the potatoes in boiling water until tender. Drain and cool. Heat 2 tablespoons vegetable oil in a wok over a high heat and fry the tempeh or tofu until golden. Drain on kitchen paper. Blanch the cabbage and beans in boiling water and drain.
    2. Blitz the ginger, garlic, shallots, shrimp paste and chillies in a food processor, or pound in a pestle and mortar, to make a coarse paste.
    3. Put the peanuts in an oven tray and toast in the oven for 15-20 minutes until golden brown. Leave the skin on or put the nuts in a tea towel and rub it off. Grind the nuts in a processor until fine.
    4. Pour the water over the tamarind and knead to extract the juice. Strain the liquid and discard the pulp.
    5. Heat a wok, add 100ml oil and, when hot, add the ginger and chilli paste and the lemon grass and fry over a medium heat until the mixture exudes oil (6-8 minutes). Add the tamarind water, sugar, rice vinegar, salt and peanuts and bring to boil. Lower the heat and simmer until the peanuts have expanded and the sauce is thick. Serve with the accompaniments.

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