Primrose Hill Eats: Gado Gado

Primrose Hill Eats: Gado Gado, this month’s recipe from My Primrose Hill Kitchen

This salad is inspired by the street food in Indonesia. It’s a brilliant combo of crunchy, soft, sweet and sour; in fact, I think it tastes pretty mind-blowing. For maximum visual impact, it’s best to layer it with the sauce at the bottom. It’s really great for using up vegetables in the fridge – try cucumber, or blanched carrot or cabbage. For extra protein and texture, add fried tofu or tempeh. Crispy fried onions are available in tubs from supermarkets.

Ingredients (serves 2–3)

The salad

  • 6 radishes (cut in half lengthwise)
  • 6 small new potatoes
  • 4 eggs
  • 200 g fine beans (topped and tailed)
  • 100 g beansprouts
  • 4 (generous) tbsp crispy fried onions
  • A big handful of prawn crackers (optional)

The sauce

  • 1 clove garlic (chopped)
  • 3 tbsp maple syrup
  • 5 tbsp peanut butter
  • Juice of 2 limes
  • Chilli sauce to taste (optional)
  • 2 tsp fish sauce
  • 1 tbsp soya sauce
  • 1 tbsp tamarind paste


  1. Place all the sauce ingredients in a blender and whizz until smooth, then set aside.
  2. Place the potatoes in a pan of cold water and bring to the boil. Boil for 12 minutes, adding the eggs for the last 6 minutes (for soft-boiled; for hard-boiled allow 10 minutes). Place in cold water to cool.
  3. Meanwhile, bring another pan of water to the boil and add the beans, cook for 3 minutes then drain in a colander and rinse with cold water and put aside.
  4. Drain and rinse the potatoes under cold water, then cut into quarters. Peel the eggs and cut in half carefully.
  5. Spread out the sauce on a big serving plate, then top with (in order) the beans, beansprouts, potatoes, eggs and radishes. Sprinkle on the crispy onions. Serve with a side order of prawn crackers.


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