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Home Delicious Balinese gado gado with homemade peanut sauce

Delicious Balinese gado gado with homemade peanut sauce

Name: Delicious Balinese gado gado with homemade peanut sauce
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indonesian
Ingredients: 125 g bean sprouts; 250 g green beans (haricot verts or sugar snaps also work); 400 g cauliflower; 1 large carrot (or bunch of carrots); 2 eggs; ½ cucumber; 400 g tofu; Crispy fried onions; 75 g prawn crackers; 300 g brown rice; Salt and pepper; For the peanut sauce:; 4 tbsp peanut butter; 200 ml coconut milk; ½ onion; 1 garlic clove; 2 tbsp ketjap manis; 1 tbsp sambal; 1 tbsp oil

Recipes

Anyone who loves good food shouldn’t skip Seminyak and Ubud. The food scene in Seminyak is booming! With many trendy restaurants and stunning nightclubs, such as Club Mirror, Sisterfields and LaFavela, you really won’t be bored for a moment. Ubud is better known as the “eat, pray, love” town. There are therefore many healthy hotspots to discover and vegans and vegetarians can really indulge in Ubud. Bali Budha, Alchemy, The Seed of Life and Clear Cafe are, by the way, my favourites.

Recipe

Delicious Balinese gado gado with homemade peanut sauce

Gado gado is a classic Indonesian dish full of fresh vegetables, crunchy prawn crackers and homemade peanut sauce. A nutritious and flavorful meal that you can easily prepare at home.

Course	Main course
Kitchen	Indonesian
Servings	4

Preparation time

Preparation time	50 min
Total	50 min

Equipment

Saucepan / frying pan

Ingredients

125 g bean sprouts
250 g green beans (haricot verts or sugar snaps also work)
400 g cauliflower
1 large carrot (or bunch of carrots)
2 eggs
½ cucumber
400 g tofu
Crispy fried onions
75 g prawn crackers
300 g brown rice
Salt and pepper
For the peanut sauce:
4 tbsp peanut butter
200 ml coconut milk
½ onion
1 garlic clove
2 tbsp ketjap manis
1 tbsp sambal
1 tbsp oil

Delicious Balinese gado gado with homemade peanut sauce

1. Peel the carrot and slice it. Fill a pan with a shallow layer of water (the carrot slices don’t need to be completely submerged). After about 15 minutes the carrot will be tender. Poke the carrot with a fork — if it’s no longer hard, it’s done.
While the carrot is cooking, hard-boil the eggs in a small saucepan for 8 minutes, rinse with cold water and peel. Put the eggs aside. Use this small pan to cook the rice; follow the instructions on the package.

2. Cut the green beans and cauliflower. Bring a large pot of salted water to a boil. Cook the green beans and cauliflower florets until just tender — this takes about 8 minutes. While the vegetables are cooking, heat oil in a frying pan and fry the tofu until lightly browned. Just before the tofu is done I add a splash of ketjap manis and some salt & pepper so the tofu gets more flavour. I fry the bean sprouts for a few minutes together with the tofu in the pan.

3. Then start on the peanut sauce. Use a small saucepan. Finely chop the onion and garlic. Heat the oil in the saucepan and sauté the onion and garlic. Add the peanut butter and coconut milk. Keep stirring until it almost comes to a boil. The sauce will thicken as you stir. Then stir in the ketjap manis and sambal and remove the pan from the heat when the sauce is as thick as you like.

4. Slice the cucumber into half-moons (remove the seeds) and cut the eggs in half. Arrange the tofu, green beans and cauliflower on the plates. Pour the peanut sauce over everything and sprinkle the crispy fried onions on top. Serve with egg, prawn crackers, rice and cucumber.

Cooking mode Prevents your screen from going to sleep

This dish is perfect for swapping vegetables depending on what you have at home. Feel free to use bell pepper, spinach or cooked potato as additions or replacements. You can also make the peanut sauce a day in advance and store it in the fridge.

Serve the gado gado immediately after preparing so the vegetables stay crisp and the peanut sauce is nice and warm. Leftovers are also delicious the next day as a lunch salad. Store the sauce separately in a sealed container in the fridge.

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