Gado Gado
You know what’s better than a plate full of fresh vegetables? A delicious taste explosion of flavour in the form of a peanut sauce on top! This is true comfort food at its best!
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
Servings:
4
The Base
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250 gbrown rice
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250 ggreen beans capped and cut
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1 smallcauliflower cut into florets
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cabbage cut into strips
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125 gbean sprouts
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(Optional)cassava crackers and peanuts
The Sauce
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2 tbspoil
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2shallots shredded
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1 clove(s)garlic finely diced
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2 tbspginger finely diced
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150 gpeanut butter chunky
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1 can(s)coconut milk 400ml
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4 tbspsweet soy sauce (ketjap manis)
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2 tspcumin
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2 tspchilli sauce (sambal)
Instructions
The Base
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Cook the brown rice according to the packaging.
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Grab a large pan and fill it with water. Add the green beans and let them boil. After 2 minutes add the cauliflower and let both cook for 5 minutes (7 minutes total).
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Once that’s done, add the cabbage and cook for another 3 minutes. Once it’s all finished, drain the water and add the bean sprouts. Set it aside for now.
The Sauce
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heat up oil in a saucepan and fry shallots, garlic and ginger for 2 minutes.
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Add the peanut butter and coconut milk and set the heat to just under the boiling point. Stir consistently until the sauce thickens to whatever your preferred thickness is.
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Stir in the sweet soy sauce (ketjap manis), cumin and chilli sauce (sambal) and then remove the pan from the heat.
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Done! Toss the veggies on top of the rice and pour the peanut sauce on the veggies (or mix it all together). Garnish with extra peanuts and a side of cassava crackers if you’d like.
Notes
Tip:Â You can also make more Gado Gado ahead of time and store it in an airtight jar. Now you have a burst of flavour that can be added to whatever you want. Only place it in the fridge after its cooled down to room temperature.
