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Name: Gado-gado
Total time: 45 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 300 g potatoes; 200 g white cabbage; 150 g long beans; 150 g bean sprouts; 200 g firm tofu; 150 g tempeh; 4 eggs; 1 cucumber; 200 g roasted peanuts; 3 cloves garlic; 3 red chilies; 2 tbsp palm sugar; 2 tbsp kecap manis; 1 tbsp tamarind paste

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Indonesia45 minServes 4già cucinato

Gado-gado

Ingredienti14

potatoes300 g
white cabbage200 g
long beans150 g
bean sprouts150 g
firm tofu200 g
tempeh150 g
eggs4
cucumber1
roasted peanuts200 g
garlic3 cloves
red chilies3
palm sugar2 tbsp
kecap manis2 tbsp
tamarind paste1 tbsp

verduralatticini e uovaspezie e salsefrutta

Preparazione

Boil the potatoes until tender, then peel and slice them. Hard-boil the eggs, cool, peel, and halve them.
Cut the cabbage and long beans into bite-size pieces. Blanch them and the bean sprouts briefly in boiling water, then drain.
Slice the tofu and tempeh, then fry until golden. Slice the cucumber.
Grind the peanuts, garlic, and chilies to a coarse paste. Stir in palm sugar, kecap manis, tamarind paste, and enough warm water to make a thick sauce.
Arrange the vegetables, tofu, tempeh, potatoes, and eggs on a plate.
Spoon the warm peanut sauce generously over the salad and serve immediately.