Vegetarian gado gado with satay sauce and seroendeng
Vegetarian gado-gado, served with Verstegen Hot Satay Sauce. This satay sauce gives the dish just that extra bit of spice.
Gado gado is a delicious vegetable dish from Indonesian cuisine. Our Hot Satay Sauce is a real flavor enhancer, adding a little extra kick to the crunchy vegetables. A delicious vegetarian dish you should definitely try!
Preparation
Bring water to a boil in a large pot and cook the green beans for 5 minutes, or until al dente. Add the white cabbage and bean sprouts for the last minute, remove the vegetables from the water, and drain.
Boil the eggs for 7 minutes, then run them under cold water and peel. Meanwhile, thinly slice the red pepper.
Cut the cucumber into thin slices and marinate with the vinegar, icing sugar, water and chili pepper.
Heat the Verstegen Satay Sauce-Hot (ready-made) according to the instructions on the packaging.
Divide the cooked vegetables among plates and quarter the eggs. Spoon the Verstegen Hot Satay Sauce (ready-made) and eggs over the vegetables. Serve with the sweet and sour cucumber, seroendeng, and cassava crackers.
Tip: Less spicy? Remove the red pepper from the recipe.
Variatietip
Wil je dit gerecht vegan maken? Vervang dan de eieren door 200 gram gebakken tempeh. Voeg kippendij toe aan het gerecht, wanneer het gerecht niet vegetarisch hoeft te zijn. Snijd de kippendij in stukken van 2cm. Bak deze vervolgens in een pan met 1 el zonnebloemolie in 8 minuten goudbruin en gaar.
Ingredients
- 400 g sperziebonen
- 200 g gesneden witte kool
- 100 g taugé
- 4 eieren / 200 g tempeh
- ½ rode peper
- 200 g komkommer
- 2 el witte wijnazijn
- 1 el poedersuiker
- 2 el water
- 4 cups Satésaus-Hot (kant-en-klaar)
- 80 g seroendeng
- 75 g cassave kroepoek
