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Sort of Gado-Gado

Sort of Gado-Gado
Sort of Gado-Gado

This recipe puts a unique spin on the traditional Indonesian dish, Gado Gado. With the addition of seared halloumi cheese and prawn chips, this dish takes on a new level of texture and flavor. The dish is also topped with a homemade peanut sauce that is sure to please any peanut butter lover. The quick-pickled cucumber adds a tangy sweetness to the dish, while the boiled eggs and various vegetables bring a balance of nutrition and flavor to the table. This Gado Gado recipe is a must-try for anyone looking to add a twist to their traditional dish routine.

This recipe yields 4 portions.


1 large red onion (sliced)

1 cup broccoli florets

1 red bell pepper (sliced)

1 cup bean sprouts

4 boiled eggs (halved)

250g halloumi cheese (sliced and seared)

12-16 prawn chips (fried)

crispy onions (optional)

For the quick-pickled cucumber:

1 large cucumber (sliced)

1/2 cup rice vinegar

1/4 cup water

2 tbsp sugar

1 tsp salt

For the peanut sauce:

1 cup unsalted roasted peanuts

2 garlic cloves (minced)

1 red chili pepper (chopped)

1 tbsp tamarind paste

1 tbsp dark brown sugar

1 tbsp soy sauce

1/2 cup water

For the white rice:

2 cups white rice

4 cups water

Salt, to taste


  1. Prepare the quick-pickled cucumber by combining the rice vinegar, water, sugar, and salt in a small saucepan over medium heat. Cook until the sugar and salt have dissolved, then remove from heat and let cool. Once cooled, add the sliced cucumber to the pickling liquid and let sit for at least 30 minutes.

  2. Prepare the white rice by rinsing the rice in cold water until the water runs clear. Then, in a medium pot, add the rice, water, and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender.

  3. Sauté the vegetables with a bit of oil until they loose some of its crunchiness, but still hold a bite.

  4. To make the peanut sauce, combine all the ingredients in a food processor or blender and blend until smooth. Add more water if necessary to reach the desired consistency.

  5. In a plate, add the rice,combine the vegetables and quick-pickled cucumber.

  6. Arrange the boiled egg halves and seared halloumi cheese on top of the rice. Add the prawn chips.

  7. Drizzle the peanut sauce over the salad and gently toss to combine.

  8. Serve the salad with a side of crispy onions.



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