Gado-Gado

Name: Gado-Gado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 5 tbsp (80g) Peanut Butter; 2, boiled and cubed (200g) Potatoes; 2 handfuls (150g) Green Beans; 3, boiled (150g) Eggs; cubed and fried (150g) Firm Tofu; 2 handfuls (100g) Bean Sprouts; 1, juiced (25g) Lime; 1 tbsp (15g) Soy Sauce

Recipes · Lunch · Recipe, Typed Supps

An Indonesian salad of boiled vegetables under peanut sauce, which is a far better idea than boiled vegetables.

Allergens and patterns

Contains eggs, peanuts, soya. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

5 tbsp (80g) Peanut Butter — The sauce. Loosened with hot water, lime and soy until it pours — it will look wrong and seize first, which is normal.
2, boiled and cubed (200g) Potatoes — The starch that turns a plate of vegetables into a meal.
2 handfuls (150g) Green Beans — Blanched three minutes. They should still be bright and have some snap left.
3, boiled (150g) Eggs — Quartered over the top, and most of the protein on the plate.
cubed and fried (150g) Firm Tofu — Fried until golden so it has a skin. Soft tofu disappears under the sauce.
2 handfuls (100g) Bean Sprouts — Barely blanched, or raw. They are the only fresh crunch on a plate of boiled things.
1, juiced (25g) Lime — Into the peanut sauce, in quantity. Without it the sauce is heavy and claggy.
1 tbsp (15g) Soy Sauce — The salt in the sauce, and a little of its colour.

Nutrition per serving

Calories: 582.5 kcal
Protein: 35.5g
Carbohydrate: 30.9g
of which sugars: 7.5g
Fat: 32.7g
of which saturated: 6.1g
Fibre: 9.9g
Sodium: 747.6mg

Method

Boil the potatoes, blanch the beans and sprouts, and boil the eggs.
Fry the tofu cubes until golden on all sides.
Whisk the peanut butter with soy, lime and hot water, adding the water slowly until it pours like cream.
Arrange everything on a plate and pour the sauce over the lot.