Vegetarian gado-gado with home-made peanut sauce
- 250 g pandan rice
- 6 eggs
- 100 g carrots, sliced
- 150 g French beans, washed
- 150 g Chinese cabbage, chopped
- 100 g bean sprouts
- 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)
- 2 El coriander, fresh
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
- 73 g
- 28 %
- 58 g
- 83 %
- 36 g
- 72 %
- 48 %
- Sat. fat
- 10 g
- 50 %