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The ultimate gado gado recipe plus a killer peanut sauce

The ultimate homemade gado gado recipe with a killer peanut sauce |

Wasting time

Did you know I am the master of doing useless stuff? Well, now you do. I have just spend most of the afternoon checking out new website templates for my site. Simone’s Kitchen is a custom design and while I do like it, the problem with anything ‘custom’ is that it is hard to change something yourself. That usually ends up going badly wrong. And so everyone once in a while I get the irresistable urge to check out new templates. One that I can configure myself and mess up myself. And the end conclusion is always that it is just not exactly what I am looking for and it doesn’t do exactly what I want it to do. Or I lack the right amount of programming knowledge required to make the changes. End of story.

And so half a day goes by – or a whole day for that matter  – and I have done nothing. Put five templates on my testsite (thank god I have a test site!) and took them away again. As in waste of time!

The best gado gado recipe you'll find |

Well, I learned another thing today. But enough about blogs and templates and all that boring stuff. Time to talk about this ridiculously delicious gado gado. With thanks to Esmée as I was looking for the ultimate peanut sauce recipe for a while now. You maybe think that it can’t be that hard, but I am definitely not talking about anything from a jar or can. And a homemade peanut sauce requires some love and attention. It’s a little bit work but trust you, you will never look back!

Gado gado itself is a really simple dish; it is essentially cooked vegetables that you serve cold with a boiled egg and obviously a really good peanut sauce. Because that is what makes the dish. Or breaks it if it is a lousy one.

For years I have been under the assumption that gado gado and atjar tjampoer were the same thing… Don’t ask me why…. 🙂 So imagine my surprise when I was served my very first gado gado. I wasn’t immediately sold as the first one, was definitely not the best one. But once I got a real delicious version served in indonesia I was hooked. And of course had to try it for myself!

So here it is; the ultimate gado gado with a killer peanut sauce!

The ultimate gado gado recipe plus a killer peanut sauce



  • Broccoli
  • Cauliflower
  • Cucumber
  • Green beans
  • Carrot
  • bean sprouts
  • bamboo shoots
  • eggs

For the peanutsauce

  • 3 asian red sjalots (or regular red onion will do)
  • 3 cloves of garlic
  • 1/2 tsp of shrimp paste
  • small bit of sereh (lemongrass) - cut into small rings
  • 2 large red peppers, including the seeds.
  • sunflower oil for baking
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 400 ml water (roughly)
  • 5 large tbsp peanutbutter
  • 1/2 tbsp of palm sugar (gula djawa)
  • 1 tbsp ketjap manis
  • 2 tbsp of dried chili flakes
  • 2 tsp sambal badjak
  • bit of limejuice


  1. Cook all vegetables separately and don't overcook them. They should have some bite. Grate the carrot and pour boiling water over it. Leave to drain. Blanche the sprouts very shortly and cook the green beans just a bit longer. Leave to cool.
  2. Dice the onion and the garlic and put into a pestle and mortar together with the sereh, trassi and the red chilies. Grind until you have a rough paste. Heat the sunflower oil in a large saucepan. Fry until it start to smell but make sure it does not burn.
  3. Add the cumin and the coriander and bake shortly.
  4. Pour the water to it and puree with a stickblender to a smooth puree. Add the peanutbutter, palmsugar, ketjap, dried chili flakes, sambal and de lime and stir until it has the right consistency. If it is too thin add a bit more peanutsauce.
  5. Your sauce is ready if the oil starts to separate. You can see that has happened on the photos.
  6. Serve the gado gado by arranging all the vegetables on a large plate. Put the sauce in the middle and put the boiled eggs on top
  1. Gula djawa or palm sugar has a unique taste so replacing it with regular sugar is possible but will give another flavor. It is available in blocks or grated at the asian stores. Grated is a lot easier as the blocks are rockhard.
  2. We used sambal badjak because that is what we had but another sambal is fine too.



About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle