Gado Gado Salad

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations


  • 2 eggs, hard-boiled, shelled and sliced into quarters
  • 400g potatoes, washed
  • 2 carrots, julienned
  • 150g purple cabbage, shredded
  • 150g bean sprouts
  • 2 tbsp vegetable oil
  • 300g fried firm tofu, cut into 2cm cubes
  • 1 tbsp salt
  • 1 tbsp oil
  • 5 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 2 tbsp galangal, finely grated 
  • 3 small red chilli, finely chopped
  • 150ml boiling water
  • 3 tbsp ABC Sweet Soy Sauce Kecap Manis
  • 280g crunchy peanut butter 
  • 1-2 tsp fish sauce
  • 5 kaffir lime leaves, finely sliced
  • 1 medium cucumber, julienned
  • 15g coriander leaves, for garnish


  1. Place potatoes into a microwaveable bowl and microwave for 8 to 10 mins, until softened. Set aside to cool, then cut into batons.
  2. Bring a medium pot of salted water to the boil then blanch carrots for 30 secs. Blanch cabbage and bean sprouts for 10 secs. Drain vegetables and set aside. 
  3. Heat 1 tbsp of oil in a frying pan over high heat then stir in garlic, onion, galangal and chilli. Cook until fragrant. 
  4. Reduce heat, add water and gradually stir in ABC Sweet Soy Sauce Kecap Manis, peanut butter, fish sauce and kaffir lime leaves until well combined to make peanut sauce.
  5. Arrange potatoes, carrots, cabbage, bean sprouts, eggs, tofu and cucumber on a serving plate. Drizzle with peanut sauce and garnish with coriander leaves. 
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