Ingredients

250 g pandan rice
6 eggs
100 g carrots, sliced
150 g French beans, washed
150 g Chinese cabbage, chopped
100 g bean sprouts

Peanut sauce

olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
½ tsp trassi (strong shrimp paste)
1 tsp powdered ginger
250 g peanut butter
100 ml water
3 tbsp soya sauce
30 g peanuts, finely chopped
60 g krupuk (prawn crackers)

More information about peanuts >

Nutritional values

Kcal

950

48%

Protein

36g

72%

Fats

58g

83%

Sat. fat

10g

50%

Carbs

73g

27%

Did you know...

Nuts are naturally almost free of sodium.

Main course

20 min

Vegetarian gado-gado with home-made peanut sauce

Preparation

Boil the rice following the instructions on the packet.
Hard-boil the eggs (7 minutes). Rinse in cold water, shell and halve them.
Boil the carrot slices, French beans and cabbage for approx. 5 minutes, drain and place in a dish.
Finally, add the bean sprouts.
In the meantime, make the peanut sauce; heat some olive oil and sauté the onion and garlic.
Crumble the trassie and sprinkle this with the powdered ginger over the onions and garlic.
Stir in the peanut butter and add the water.
Bring the sauce gently to the boil and continue to stir well, bring to taste with soya sauce and pepper.
Just before serving, stir the chopped peanuts into the peanut sauce.
Pour the peanut sauce over the vegetables and place the eggs on top.
Serve the gado-gado with krupuk and rice

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