Indonesian · Lunch, Dinner
Gado gado
Blanched vegetables and boiled egg and potato with a rich peanut dressing.
- Calories
- 341 kcal
- Protein
- 18 g
- Carbs
- 33 g
- Fat
- 15 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, egg, soy.
Ingredients
- 80 g Green beans
- 80 g Cabbage
- 60 g Bean sprouts
- 80 g Potatoes
- 1 egg Eggs
- 1¼ tbsp Peanut butter
- ½ tbsp Tamari (gluten-free)
- ¼ lime Limes
Method
- Boil the potato until tender, about 12-15 minutes; boil the egg for 9-10 minutes. Cool and slice/halve.
- Blanch the green beans, cabbage and bean sprouts separately in boiling water for 2-3 minutes each, then drain.
- Whisk the peanut butter with the tamari, lime juice and a splash of warm water until pourable.
- Arrange the vegetables, potato and egg on a plate and drizzle generously with the peanut dressing.
More Indonesian recipes
- Bubur ayam (Indonesian chicken rice porridge)355 kcal · 30 g protein
- Nasi uduk (coconut rice) with sambal and tempeh563 kcal · 24 g protein
- Nasi goreng ayam (Indonesian chicken fried rice)589 kcal · 35 g protein
- Gado-gado (vegetable salad with peanut sauce)830 kcal · 52 g protein
- Soto tahu (Indonesian turmeric tofu and tempeh soup)596 kcal · 37 g protein
- Rendang daging (Indonesian beef rendang)736 kcal · 38 g protein
More eggetarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Moin moin (Nigerian steamed bean pudding)462 kcal · 24 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein