Gado Gado Recepi Indonesia Cuise

GADO GADO 

INGREDIENTS

• 3 large (900g) sebago potatoes, peeled, halved, thickly sliced
• 3 medium carrots, peeled, cut into 4cm pieces
• 200g green beans, trimmed
• 1 bunch broccolini, roughly chopped
• 1/4 cabbage, roughly chopped
• 200g Malaysian peanut satay tofu, cubed (we used Soyco brand)
• Steamed white rice, to serve

PEANUT SAUCE

1 tablespoon vegetable oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

2 small red chillies, deseeded, chopped

1/2 cup crunchy peanut butter

1 cup light coconut milk

2 tablespoons soy sauce

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METHOD

Step 1

Cook potatoes and carrots in a large saucepan of boiling water for 10 minutes or until tender. Using a slotted spoon, remove vegetables to a plate.

Step 2

Add beans and broccolini to pan. Cook for 4 minutes or until just tender and bright green. Add cabbage. Cook for 1 minute. Drain. Rinse under cold water. Place vegetables and tofu on a platter.

Step 3

Make peanut sauce. Heat oil in a small saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 to 4 minutes or until onion is tender. Add peanut butter, coconut milk and soy sauce. Cook, stirring, for 3 minutes or until mixture is smooth and heated through.

Step 4

Serve vegetable mixture with peanut sauce and rice.