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Debeland
Gado gado grow (n) from indonesia
Indonesian vegetables with potatoes, peanut sauce, sambal and coconut cream.
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Ingredients
- 3 sticking potato
- 4 medium sized egg
- 400 g fresh green beans
- 300 g cut white cabbages
- 2 toe garlic
- 2 tl Ketoembar ground coriander
- 1 tl ground cumin
- 2 tl ground ginger
- 2 tl sambal oelek
- 200 ml tap water
- 100 g coconut cream pack of 200 g
- 250 g peanut butter with pieces of nut
- 125 g bean sprouts
Kitchen Stuff
Directions
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Clean the potatoes and boil them in the shell for 20 minutes in water with a little salt.
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Meanwhile, boil the eggs for 6-8 min. Leave them to cool under cold running water, peel and cut into pieces.
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Remove the stem set of the green beans. Boil them in water with a little salt in 8 minutes until al dente. Add the coals the last minute and drain.
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Drain the potatoes, allow to cool slightly and cut into thin slices.
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Slice the garlic. Put these together with the coriander, cumin, ginger, sambal and 2 tbsp water in the mortar and rub until smooth.
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Let the spice mixture in a saucepan on low heat while stirring for 3 minutes. Add the water and bring to the boil.
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Cut the pieces into pieces. Add and let stirring while stirring.
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Add the peanut butter and stir into a smooth sauce. Season with salt and pepper. Remove from the heat, do not let it boil.
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Spread the vegetables and the potato over the plates and sprinkle with the bean sprouts. Serve with the egg and the peanut sauce. Bon appétit! .
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Nutrition
810Calories
Sodium14% DV325mg
Fat88% DV57g
Protein52% DV26g
Carbs14% DV42g
Fiber48% DV12g
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