Toko At Home! Gado Gado Bowls
decorate your own & enjoy together!
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
2 piece
Egg
(Contains: Ei)
½ piece
Carrot
25 g
Beansprouts
100 g
Green beans
½ piece
Persian cucumber
40 g
Peanut sauce
(Contains: Soja, Pinda's)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
15 g
Crispy fried onions
(Contains: Pinda's, Sesamzaad, Gluten, Noten, May contain traces of allergens, Tarwe, Gluten)
25 g
Atjar
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
[Reduced salt] ketjap manis
40 milliliters
Water for the sauce
to taste
Sambal
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Boil the water for the rice in a pot or saucepan.
- Cook the rice for 10 - 12 minutes, covered.
- Turn off the heat and season to taste with salt, then allow to stand for 5 minutes, still covered.
- Wash the eggs in the meantime.
- Discard the tips of the green beans and then cut in half.
- Boil plenty of water in a pot or saucepan.
- Cook the beansprouts for 1 minute, then use a slotted spoon to remove and set aside.
- In the same pot, boil the green beans and the eggs for 7 - 8 minutes, then drain and rinse under cold water.
- In a saucepan, combine the peanut sauce with the East Asian-style sauce, the ketjap, the water for the sauce and some sambal as preferred.
- Bring to a boil, then remove from the heat.
- Meanwhile, peel and halve the eggs.
- Grate the carrot and slice the cucumber into crescents.
- Serve all the elements separately at the table and allow everyone to create their own gado gado bowl (or if preferred, just plate it directly).
