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Galley Wench
Gado Gado With Rice
Indonesian gadogado with egg, vegetables and satay sauce.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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In the meantime, remove the stem set of the green beans. Peel the winter carrot and scrape long ribbons from top to bottom with a cheese slicer.
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Bring a generous pot of water to the boil and cook the beans for 5 minutes.
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Add the last 30 sec. the pointed cabbage. Drain in a colander and rinse under cold running water (blanch).
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Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water and peel them. Halve in the length.
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Peel and grate the ginger. Put the coconut milk and sambal in a saucepan and bring to the boil. Cook for 3 minutes on low heat.
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Add the ketjapmarinadeen peanut butter. Stir over low heat with a whisk until smooth. If necessary, season with salt.
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Place the vegetables, eggs and bean sprouts on a plate. Pour the hot peanut sauce over it. Serve with the rice and fried onions.
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Nutrition
665Calories
Sodium0% DV1.525mg
Fat78% DV51g
Protein42% DV21g
Carbs9% DV27g
Fiber32% DV8g
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