Gado Gado

By Hayley Tia

This Indonesian-inspired dish offers an exotic flair to your weekly galley menu, with a healthy serving of veggies and a finger-licking sauce, you might even get the grommets wanting to try this one.

Gado Gado

Peanut Sauce Ingredients

¾ cup of coconut cream

2 tablespoons of peanut butter

¼ cup of crushed peanuts

1 tablespoon Kecap Manis

3 garlic cloves

1 knob of grated ginger

1 teaspoon of sriracha sauce (or your hot sauce of choice)

1 tablespoon of Apple Cider Vinegar

Main dish ingredients

2 cups of rice

4 cups of sliced veggie sticks (carrots, zucchini, sweet potato, pumpkin, green beans, are great but whatever fresh provisions you have on hand)

4 eggs or tofu


  1. Start by getting your rice prepared. As a general rule of thumb, we use a 1:2 ratio for rice & water. So, for this recipe add 4 cups of water to your 2 cups of rice, cover, and bring to the boil.

  2. Once the rice is boiling add your vegetables that require steaming in accordance with the cook time/density. In this case, we would add sweet potato, pumpkin, carrots, and then zucchini and green beans on top. Continue to boil the pot of rice and veggies for a further 3-4 minutes before turning off to continue to steam in the residual heat. Ensure you keep the lid on to retain the heat.

  3. Now it’s time to prepare the peanut sauce. In a small lightly oiled saucepan add garlic, ginger, and crushed peanuts and fry off for a few moments before adding the remaining ingredients.

  4. On medium heat continue stirring the sauce until it becomes thick. This should only take a few minutes.

  5. Just before serving fry your eggs or tofu in a pan with a tablespoon of coconut oil, until cooked to your liking.

  6. Plate up serving a ½ cup of rice for each person, a selection of the steamed/blanched veggies, your chosen source of protein, then drizzle the peanut sauce over the top.

Serves 4

To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram


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