Name: Gado Gado
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 1 piece Egg; 50 g Carrot; 1⁄4 piece Cucumber; 25 g Mung Bean sprouts; 50 g Green beans; 1⁄2 tsp Sambal; 1⁄4 piece Pointed Cabbage; 45 g Tempeh; 25 g Rice Noodles; 1 Tbsp soy sauce; 2 Tbsp Water; 1⁄2 tsp Sambal; 1 1⁄4 Tbsp Peanut butter; 1⁄2 Tbsp Soy Sauce Manis (Sweet)

Nightshade

Chicken egg

Legumes

Peanut

Your Meal Planners

Dinner

Vegetarian

Mediterranean

Sirtfood

For the peanut sauce:

Gado Gado

 Put a pan with plenty of boiling water on the stove and cook the eggs medium hard for about 4 minutes. remove the eggs from the pan with a spoon and startle. Leave the water on the fire! 

 Meanwhile, cut the tempeh into cubes and marinate in 4 tbsp soy sauce and 2 tsp sambal. Let this withdraw for a while. 

 Then cut all the vegetables. Use the water from the eggs and first boil the carrot slices for about 2 minutes, then add all other vegetables and cook for another 3 minutes. The vegetables are still very crispy, that&#39;s right! 

 Grab a colander and place the bean sprouts in it, pour this with the water of the other vegetables. The bean sprouts are also immediately ready. 

 Return the vegetables to the pan and let stand with the lid on the pan so that they do not cool too much. 

 Cook the rice noodles according to package directions. 

 Mix all the peanut sauce ingredients in a saucepan and bring to a boil. Let it simmer for a while. Is the sauce too thick? Add some extra water. 

 Finally, fry the tempeh in a frying pan with a dash of olive oil. Shake regularly. After about 5 minutes, the tempeh is slightly crispy and cooked. 

 Serve the vegetables (don&#39;t forget the raw cucumber), rice noodles and the tempeh with the egg and peanut sauce. 

Gado Gado

Gado Gado

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