Gado Gado
By 
| Prep Time | 30-40 minutes |
| Cook Time | 15 minutes |
| Servings |
persons
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Ingredients
- 250 g brown rice
- 250 g green beans
- 1 small cauliflower
- cabbage
- 125 g bean sprouts
- cassava crackers and peanuts
- 2 tbsp oil
- 2 shallots
- 1 clove(s) garlic
- 2 tbsp ginger
- 150 g peanut butter
- 400 ml coconut milk
- 4 tbsp sweet soy sauce
- 2 tsp cumin
- 2 tsp chili sauce
Ingredients
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Instructions
- Cook the brown rice according to the packaging.
- 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).
- 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.
- heat up oil in a saucepan and fry shallots, garlic, and ginger for 2 minutes.
- 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.
- Stir in the sweet soy sauce (ketjap manis), cumin and chili sauce (sambal) and then remove the pan from the heat.
- 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.
Recipe Notes
Tip: You can also make more Gado Gado ahead of time and store it in an airtight jar. Now you have a burst of flavor that can be added to whatever you want. Only place it in the fridge after its cooled down to room temperature.
