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JEMR2
Surinamese gado gado with vegetarian chicken pieces
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Ingredients
Directions
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Mix the chicken pieces with salt and half of the sambal.
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Bring 2 pans of water with salt to the boil and cook the green beans and cauliflower separately until al dente.
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Drain and rinse the vegetables cold in a colander.
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Bake the trassi in a third of the oil for 2 minutes on medium heat.
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Crush the garlic and fry for another minute.
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Add the peanuts and let them heat for 3 to 4 minutes on a low heat.
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Blend the peanut mixture fine with half of the remaining oil, the rest of the sambal and the sugar.
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This is the peanut sauce base.
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Heat the coconut milk on medium heat in the empty cauliflower pan.
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Add as much peanut sauce base as to form a well-bound sauce.
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Season with salt, sambal and sugar.
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Fry the chicken pieces in the remaining oil in a frying pan over a high heat.
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Add the beans, cauliflower and chicken pieces to the sauce and warm well.
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Serve with, for example, rice, atjar and cassava crackers.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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