Gado Gado With Rice
Indonesian gadogado with egg, vegetables and satay sauce.
Boil the rice according to the instructions on the package.
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.
Bring a generous pot of water to the boil and cook the beans for 5 minutes.
Add the last 30 sec. the pointed cabbage. Drain in a colander and rinse under cold running water (blanch).
Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water and peel them. Halve in the length.
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.
Add the ketjapmarinadeen peanut butter. Stir over low heat with a whisk until smooth. If necessary, season with salt.
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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