
When it comes to food, the ocean there is always so much to talk about……
Today’s recipe is the wonderful Indonesian dish of Gado Gado, a salad made up of raw and cooked vegetables and eggs, served with a spicy peanut sauce. In Perth, our closest neighbours are South-East Asia, so we have access to a lot of Asian foods. Since being a child I have grown accustomed to the fresh flavours, spices and colours of Vietnamese, Indonesian, Japanese, Chinese, Korean and Indian foods. As a result Asian foods are on my menu at least every second night. The added benefit is that Asian foods naturally contain very little gluten or sugar.
Now, to the ocean. Yesterday afternoon we spent some time at our favourite local swimming beach. The weather was beautiful. Millie is becoming a really good boogie boarder, the only thing I have to do now is keep her closer to the shore. I remember as a child, the biggest thrill was to be the furthest person out. There seem to be a line of people in the water, standing shoulder deep and there is always one child vying to go out further. There’ve been a few shark attacks this summer, so my thinking is that if she stays behind the line, she’ll be safer. Not that I’m worried about her being attacked by sharks, the risk so slim it is negligible.
My memories of this beach are so fond. This is my happy place. Whenever I need to think, sort out something or cry I come down to this beach (luckily only five minutes from home) and walk out onto the rock groin. This beach has helped me sort out so many things in my life. It has helped me decide to quit studying law. It helped me make many other decisions and I’m sure it will help me make many more. I am very thankful for this beach. Its pounding waves, foaming spray have kept me sane on many occasions. It’s also so nice that my childhood playground, is now my daughter’s playground and hopefully in the future, her daughter’s playground.
There is not only nostalgia at this beach, but the cold shock of the Indian Ocean as you dive in, lots of waves to catch and very good views.





Our time on the beach was the calm before the storm. Two hours later, the winds started and there was thunder and lightning. Perth really knows how to put on a magnificent summer storm, although we missed most of it, being tucked inside our home. I’m hoping for a storm this afternoon so that I can photograph it rolling in from the ocean. I love the way the rain moves accross the ocean, the dark clouds roll in and the lightning strikes white and blue on the horizon.


Recipe for Gado Gado
Ingredients for Salad (enough for two people)
(These are just the ingredients I used but you can basically use any other vegies in your fridge and this dish usually has fried tofu chunks in but I didn’t have any today).
1 egg (boiled and sliced into fine slices)
1 or 2 potatoes (boiled and sliced finely
Green beans
(blanched and chopped into sticks)
1 carrot (cut into julienne slices and blanched) (I didn’t use one for the salad today)
Chinese cabbage (I used purple cabbage but you can use green) (sliced finely)
1 handful of washed bean sprouts
6 baby heirloom tomatoes, sliced (I added these because I had them, they are not traditional but look and taste great in it)
1 sprig of spring onion (chopped finely for the garnish)
1/2 cucumber (cut into fine slices)
1/2 orange capsicum (cut into fine sticks)
How to Make Salad
- Boil the potatoes and the egg.
- Blanch the beans then carrots, then cut in julien slices.
- Slice the tomatoes, cucumber, capsicum, Chinese cabbage aand spring onion (as directed above)
- Arrange all the elements on a platter or in a dish, garnish with spring onion. The salad ingredients can be mixed together with the eggs placed on top, then the garnish.
Ingredients for Spicy Peanut Sauce
1 cup unsalted peanuts
2 cloves garlic, chopped finely
4 sprigs of spring onion
1/2 cup vegetable oil
1 teaspoon brown sugar
1 tablespoon dark soy
1 1/2 cup of water
1/2 teaspoon chill powder
Juice of one lime
How to Make Peanut Sauce (adapted from allrecipes.com.au)
- Heat the oil in a wok or frying pan, on high. Then cook the peanuts for about four minutes. Discard all of the oil except one tablespoon.
- Take the peanuts out of the oil and dry on paper towel.
- Place the peanuts in a food processer until they are finely ground.
- Grind garlic and spring onion in a mortar and pestle.
- Fry in reserved oil for a minute.
- Add chilli powder, soy sauce and water. Bring to a boil and add the ground peanuts.
- Simmer the sauce for about ten minutes.
- Add lime juice and a little more salt.
- When the sauce has cooled, pour it into a jug.
- Sauce can be poured over the salad or left in a bowl beside to dip the vegetables into.
I hope you enjoy this light, tasty treat. Perfect after a trip to the beach.
Enjoy!
Mia xxx