Gado gado Indonesian dish with
gluten free peanut sauce
Gado gado, translated means mix, is an Indonesian recipe consisting of raw and cooked vegetables served with peanut sauce. A versatile and complete dish, you can accompany it with chicken, lamb, eggs or for the vegan / vegetarian version with tofu or tempeh, with rice or boiled potatoes. The Indonesians have been very clever to come up with a way to make vegetables irresistible for everyone by flavoring them with a sweet and salty peanut sauce. Let’s face it, nobody likes boiled vegetables without seasoning. But then if the peanut sauce makes its appearance, the dish becomes much greedier. Gado Gado! I like to pronounce the name, a unique pact, very satiating and even children will like it. Ready? Let’s fasten the apron and light the fires!
300 g of basmati Rice
300 g of Chinese cabbage
4 boiled Eggs
200 g of green Beans
400 g of Chicken
Q.b Himalaya salt
Q.b Taugè (bean sprouts)
Q.b chopped Peanuts
Q.b fresh Chilli
Q.b Extra virgin olive oil
4 tbsp of Peanut Butter
4 sp of Ketjap Manis (sweet soy sauce in cream)
1 minced Garlic
Q.b. Himalaya salt
1 tsp of Sambal Oelek (hot pepper sauce)
Blanch all the vegetables in salted water except the cucumber and bean sprouts. Cook the eggs for about 7 minutes.
Cook the rice in plenty of water, as indicated on the package.
Fillet the chicken and cut it into bite-sized pieces, on a hot pan, brown with a little rosemary.
Peanut sauce procedure:
In a saucepan, sauté a drizzle of oil with the shallot and chopped garlic, add the soy sauce, sambal and peanut butter. Pour half a glass of water and cook over low heat, stirring constantly. In case of drying and the ingredients have not dissolved completely, add more water. When the cream has thickened completely then you can turn off. Pour it into a glass bowl and serve with fresh chilli and chopped peanuts.
When all the ingredients are ready, slice the cucumber and make up the dish, serve everything with chopped fresh chilli, bean sprouts and chopped hazelnuts.