Herbaceous
Senior Member
Gado gado is an Indonesian dish. It’s very flexible and can be easily adapted and made with whatever vegetables you have on hand. You can omit the eggs if you don’t eat them. This recipe is adapted from Minimalist Baker.
Ingredients:
1 cup uncooked rice
1/2 tsp turmeric
1 red bell pepper, cut in strips
Approx 40 green beans, trimmed
1 large sweet potato, peeled and cut in rounds
1 tbsp olive oil
1-2 hard boiled eggs per person, peeled
Sauce:
1/4 cup peanut butter
1 tbsp lime juice
1 tbsp maple syrup
1 tbsp soy sauce (use tamari for a gluten free version)
2-3 tsp chili garlic sauce (adjust according to your heat tolerance)
1-3 tbsp hot water, to thin
Cook the rice with the turmeric using whatever method you normally use to cook rice. The turmeric will give the rice a pretty yellow colour (you could also use saffron if you’re fancy).
Preheat oven to 400 degrees. Coat the sweet potato slices in olive oil, arrange in a single layer on a baking sheet, and roast in the oven for 20 min.
Meanwhile, steam the green beans until just tender and make your sauce.
For the sauce, combine all the ingredients except the water together in a bowl and whisk until smooth. Taste and adjust seasonings. Add in hot water, 1 tbsp at a time, until desired consistency is reached (you want it to be pourable).
Plate up the cooked rice, top with sweet potatoes, red pepper, green beans, and halved or quartered hard-boiled eggs. Drizzle peanut sauce over all and enjoy! Makes 3 servings.
Ingredients:
1 cup uncooked rice
1/2 tsp turmeric
1 red bell pepper, cut in strips
Approx 40 green beans, trimmed
1 large sweet potato, peeled and cut in rounds
1 tbsp olive oil
1-2 hard boiled eggs per person, peeled
Sauce:
1/4 cup peanut butter
1 tbsp lime juice
1 tbsp maple syrup
1 tbsp soy sauce (use tamari for a gluten free version)
2-3 tsp chili garlic sauce (adjust according to your heat tolerance)
1-3 tbsp hot water, to thin
Cook the rice with the turmeric using whatever method you normally use to cook rice. The turmeric will give the rice a pretty yellow colour (you could also use saffron if you’re fancy).
Preheat oven to 400 degrees. Coat the sweet potato slices in olive oil, arrange in a single layer on a baking sheet, and roast in the oven for 20 min.
Meanwhile, steam the green beans until just tender and make your sauce.
For the sauce, combine all the ingredients except the water together in a bowl and whisk until smooth. Taste and adjust seasonings. Add in hot water, 1 tbsp at a time, until desired consistency is reached (you want it to be pourable).
Plate up the cooked rice, top with sweet potatoes, red pepper, green beans, and halved or quartered hard-boiled eggs. Drizzle peanut sauce over all and enjoy! Makes 3 servings.
