Gado gado


with coconut-peanut sauce and black sesame

Serves 4

30 minutes


This is what I call comfort food for every day of the week! Quick to smash together, super fresh and full of flavours. And the best thing is: you can literally add every veggie you have available at the moment. For example all the legumes in season right now: peas, broad beans, green beans, sugarsnaps, etc! Take the smooth coconut-peanut sauce as a base, turn up the music, and start Jazz Cooking!


80 gr rice per person

1 egg per person

1 sjalot or small red onion

3 cloves of garlic

1 thumb-size peace of ginger

1 red chili

3 heaped tablespoons peanut butter (I would suggest 100% peanuts)

4 tablespoons sweetened soy sauce (Kecap Manis)

200 ml good quality coconut milk

1 teaspoon ground ginger

1 teaspoon ground lemon grass

3 kefir lime leafs

1 fresh lime

1 small broccoli

1 large or 2 small pieces of pak choi

1 cucumber

2 carrots

2 spring onions



Start by boiling your rice according to packet instructions. TIP for fluffy rice: rinse off the starch from the rice before (cold water) and after (hot water) the cooking, then leave to steam with the lid on. Also boil the eggs as you like them. I would suggest 7 minutes, almost hard boiled, for this recipe.

Time to swing together the peanut sauce. Finely chop up the sjalot, garlic, ginger and chili. Then gently fry with some oil in a saucepan. Add the peanut butter, sweetened soy sauce and coconut milk to the pan. Also add a good splash of water. Bring everything to a simmer and use a whisk to combine everything. You will see the sauce becoming thicker when it gets to a boil. Add more water until you get the desired thickness. Then add some salt, the ground ginger, lemongrass and Kefir lime leafs. Also add the juice of half a lime. Let it simmer on really low heat until ready to serve. 

Then prepare your veggies. Use a wok pan (or just a regular frying pan) on high heat to shorty fry the broccoli and pak choi. Season with some salt and add a splash of water to create some steam. Also slice up the cucumber (I would take the seeds out), carrots and spring onions.

Time to plate up! Make sure the sauce has the right thickness, if not add some more water. Freestyle with the plating up however you like! I would place some peanut sauce on the bottom for the plate, then tip over a bowl of rice on top, add my veggies and finish off with the egg sliced halfway through the middle. Also sprinkle over some black sesame seeds, peanuts or fried onions. Serve with a small wedge of lime.