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Gado-Gado

Name: Gado-Gado
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Cuisine: indonesienne
Ingredients: 200 g Tempeh; 250 g Cauliflower; 150 g Green beans; 100 g Bean sprouts; 1 piece Cucumber; 2 piece Tomato; 4 piece Eggs; 150 g Ground peanuts; 100 ml Coconut milk; 2 tbsp Soy sauce; 1 tsp Chili powder; 1 tbsp Cane sugar; 2 tbsp Peanut oil

A generous Indonesian salad with a variety of vegetables, hard-boiled eggs, and tempeh, topped with a rich and flavorful peanut sauce.

30 min4 servings350 kcalDifficulty: Easy

Ingredients

200 g Tempeh
250 g Cauliflower
150 g Green beans
100 g Bean sprouts
1 piece Cucumber
2 piece Tomato
4 piece Eggs
150 g Ground peanuts
100 ml Coconut milk
2 tbsp Soy sauce
1 tsp Chili powder
1 tbsp Cane sugar
2 tbsp Peanut oil

Instructions

Step 1
Bring water to a boil, cook the eggs for 10 minutes, then cool and peel.
Step 2
Steam the cauliflower and green beans for 5 minutes.
Step 3
Cut the tempeh into cubes and fry for 3 minutes on each side in oil.
Step 4
Prepare the sauce by mixing the peanuts, coconut milk, soy sauce, chili powder, and sugar.
Step 5
Assemble the salad with all the vegetables, add the eggs and tempeh, and pour the peanut sauce over.

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