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Malaysian Recipe : Gado-Gado

Serves 4 to 6


  • 150g long beans, cut into 3cm lengths
  • 150g kangkung cut in 3 cm lengths
  • 200g beansprouts, remove the roots

To shred:

  • 200g cabbage
  • 1 cucumber, seeded

To slice:

  • 3 pcs firm beancurd, fried
  • 2 potatoes, boiled
  • 3 hardboiled eggs

To grind:

  • 100g shallots
  • 6-8 chili padi
  • 100g chilies
  • ½ pc belacan

Peanut sauce:

  • 500ml coconut milk, from 1 coconut
  • 50g tamarind, mixed with 50ml water
  • 50g palm sugar (gula Melaka) chopped
  • 200g toasted peanuts, ground coarsely
  • Salt and sugar to taste
  • Prawn crackers


  1. If you are unaccustomed to taking the long beans and kangkung raw, blanch it with boiling water first. Arrange all the vegetables and sliced ingredients on a large serving platter. Serve with peanut sauce.
  2. To make the peanut sauce: Heat oil in a saucepan and fry the ground ingredients till fragrant. Add the d sauce ingredients and mix well. Bring to the boil, then simmer on low heat until the sauce thickens.
  3. Serve the sauce with prepared vegetables.

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Last Modified: 11/27/11.