Gado Gado with Peanut Sauce & Jammy Eggs
over rice with cucumber & beansprouts
Wist je dat gado gemengd betekent? Deze Indonesische salade wordt ook wel koud gegeten en wordt gekenmerkt door de pindadressing.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Green beans
½ piece
[Persian] cucumber
75 g
Jasmine rice
2 piece
Egg
(Contains Egg)
100 g
Chopped sweetheart cabbage
½ sachet(s)
Javanese wok paste
(Contains Wheat, Sesame, Soy)
90 milliliters
Coconut milk
1.5 tube
Peanut butter
(Contains Peanuts May be present Tree nuts)
25 g
Beansprouts
Not included in your delivery
1 teaspoon
Sambal
¼ piece
Low sodium vegetable stock cube
2 tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil two pots or saucepans of water for the green beans and the rice. Discard the tips of the green beans and cut into thirds. Peel and then slice the cucumber.
Boil the rice for 12 - 15 minutes, then drain and set aside. Wash the eggs, then boil in the other pan along with the green beans. Add a generous pinch of salt. After 5 - 8 minutes, take out the eggs and rinse under cold water. Add the sweetheart cabbage to the green beans and cook for another 1 - 2 minutes, then drain.
Heat the Javanese wok paste in a saucepan over medium-high heat until fragrant. Add the coconut milk and cook for 1 minute, then lower the heat. Add the peanut butter, ketjap and sambal. Crumble in the stock cube, then mix well to combine. Season to taste with salt and pepper, then allow the sauce to reduce and thicken for 5 - 6 minutes over low heat.
Peel and halve the eggs. Serve the rice on deep plates and top with the green beans, eggs, cucumber, beansprouts and cabbage. Drizzle with the peanut sauce to finish.