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Gado-Gado is a rightly famous salad from Indonesia. It always features a good variety of both cooked and raw ingredients and is consequently a colourful dish.

Image of Gado-Gado

2 unripe pears
1-2 eating apples
Juice of ½ lemon
Banana leaf or lettuce leaves
1 small crisp lettuce, shredded
½ cucumber, seeded, sliced and salted,
Set aside for 15 minutes, then rinsed and drained
6 small tomatoes, cut in wedges
3 slices fresh pineapple, cored and cut in wedges
3 eggs or 12 quail's eggs, hard-boiled and shelled
175g/6oz egg noodles, cooked, cooled and chopped
Deep-fried onions

For the peanut sauce

2-4 fresh red chillies, seeded and ground, or
15mI/1 tbsp chilli sambal
300ml/ ½ pint/1 ¼ cups coconut milk
350g/12oz crunchy peanut butter
15ml/1 tbsp dark soy sauce or dark brown sugar¬
5ml/1 tsp tamarind pulp, soaked in
45ml/3 tbsp warm water, strained and juice reserved
Coarsely crushed peanuts salt


Serves: 6


To make the peanut sauce, put the chillies or chilli sambal and coconut milk in a pan. Add the peanut butter and heat gently, stirring, until no lumps of peanut butter remain.

Allow to simmer gently until the sauce thickens, then add the soy sauce or sugar and tamarind juice. Season with salt to taste. Pour into a bowl and sprinkle with a few coarsely crushed peanuts.

Cut the unripe pears into matchsticks and slice the eating apples finely. Sprinkle all the fruit with lemon juice. Place the banana leaf or lettuce leaves on a flat platter and arrange the vegetables and fruit attractively on the top.

Slice or quarter the hard-boiled eggs (leave quail's eggs whole) and add to the salad with the chopped noodles and deep-fried onions.

Serve at once, accompanied by a bowl of the peanut Sauce.

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