Gado Gado

🛒 Ingredients

• Hard-boiled egg 50 g · 78 kcal
• Firm tofu, fried 50 g · 72 kcal
• Tempeh, fried 50 g · 96 kcal
• Green beans, blanched 50 g · 15 kcal
• Cabbage, steamed 50 g · 12 kcal
• Bean sprouts, blanched 30 g · 12 kcal
• Potato, boiled 50 g · 43 kcal
• Cucumber, fresh 50 g · 8 kcal
• Lettuce, shredded 20 g · 3 kcal
• Lontong (rice cakes) 50 g · 65 kcal
• Peanut sauce 75 g · 210 kcal
• Fried shallots 5 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Blanch green beans, cabbage, and bean sprouts until tender-crisp. Boil potatoes until soft, then slice them. Arrange fresh cucumber and shredded lettuce on serving plates.
2. Boil eggs until hard-boiled, then peel and quarter them. Fry the tofu and tempeh until golden brown and crispy; slice if desired.
3. For the peanut sauce, blend roasted peanuts, coconut milk, garlic, red chili, kaffir lime leaves, palm sugar, and tamarind paste until smooth. Add water as needed to reach desired consistency.
4. On each serving plate, arrange portions of blanched vegetables, sliced potatoes, hard-boiled egg, fried tofu, tempeh, and lontong. Generously spoon the peanut sauce over all ingredients.
5. Garnish with fried shallots and serve immediately. Optionally, serve with a wedge of lime for extra freshness.