Gado Gado with Peanut Sauce & Jammy Eggs
Gado Gado with Peanut Sauce & Jammy Eggs

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.

Tags:
Extra Veggies
•Veggie
Allergens:
Egg
•Wheat
•Sesame
•Soy
•Peanuts

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3884 kJ
Calories928 kcal
Fat45.2 g
Saturated Fat20.1 g
Carbohydrate90.9 g
Sugar27.7 g
Dietary Fiber11.1 g
Protein35 g
Salt3.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler or Cheese Slicer
•Pan
•Pan with Lid
•Saucepan

Cooking Steps

Voorbereiden
1

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.

Koken
2

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.

Saus maken
3

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.

Serveren
4

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.