Ingredients for Gado Gado Veggies With Peanut Sauce
- Peanut Oil
- 1 medium Onion, finely chopped
- Garlic Cloves
- Red Chilies
- 1 teaspoon Shrimp paste (belacan)
- Crunchy Peanut Butter
- 1 can (400ml) Coconut milk
- 1/4 cup Water
- Ketjap Manis
- 1 tablespoon Tomato sauce
- Potatoes
- Carrots
- Green Beans
- Cabbage
- Hard Boiled Eggs
- Bean Sprouts
- Cucumber
- Firm Tofu
- Unsalted Peanuts
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How to Make Gado Gado Veggies With Peanut Sauce
- Prepare the vegetables: Trim and chop all vegetables to bite-sized pieces. Blanch or steam the green beans, carrots, and broccoli for 3-4 minutes until slightly tender-crisp. Set aside.
- Make the peanut sauce: Heat the oil in a pan over medium-low heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and chilies, cook for another minute until fragrant.
- Add the shrimp paste and cook for 30 seconds, stirring constantly. Remove from heat.
- Stir in the peanut butter until smooth. Gradually whisk in the coconut milk and water until well combined and smooth.
- Return the pan to low heat and stir in the kecap manis and tomato sauce. Simmer for 2 minutes, stirring occasionally, until the sauce slightly thickens.
- Remove from heat and let the sauce cool slightly. Taste and adjust seasoning (add more chili for heat, kecap manis for sweetness).
- Assemble the Gado Gado: Arrange the prepared vegetables on a platter. Drizzle generously with the peanut sauce. Serve immediately or chill for later. Serve with extra peanut sauce on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
74g
Fat
88g
Carbs
17g
