Gado-Gado Surubaya Recipe

This simple Indonesian salad recipe is based on a coconut peanut sauce poured over a selection of vegetables

Gado-gado surubaya. Picture / Babiche Martens

Gado-gado means ‘"mix mix’" and this Indonesian recipe, from Escape Haven's Luxe Retreat, is based on a coconut peanut sauce poured warm over a selection of fresh blanched vegetables. The crispy fried shallots on the top are a great crunchy finishing touch.

Serves 6

Gado-Gado Sauce
3 cloves garlic
100g roasted peanuts
2 red chillies, chopped roughly
½ tsp shrimp paste
1 tsp coconut sugar
300ml coconut milk

4 boiled eggs
4 boiled potatoes, cut into pieces
4 cups blanched or raw vegetables such as beans, cabbage, tomatoes, cucumber
1 cup bean sprouts
200g tofu, fried
½ cup crispy shallots
½ cup coriander leaves, optional

1. Into a processor, place the garlic, peanuts, chillies, shrimp paste, coconut sugar and half the milk blitzing together. Place into a small pot and add the remaining coconut milk. Bring to a simmer for 10 minutes to reduce slightly.

2. Onto a platter, arrange the eggs, potatoes, vegetables, tofu, shallot and coriander.

3. Just before serving, pour over the warm gado-gado sauce.

• Angela Casley was a guest of Escape Haven. To find out more, visit

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