Indonesian Gado Gado

Yields2 ServingsTotal Time20 mins
Rating

Ingredients

 1 Johnny Dutch Goes Indonesian pack with the Indonesian spice paste
 150 g (basmati) rice
 100 g carrot, cut into strips
 200 g green beans, remove the caps and cut into small pieces
 ½ pak choi, cut off the end and cut the green leaves and stems into small pieces
 1 cucumber, cut into half slices
 3 cloves of garlic, finely chopped
 1 fresh red pepper, thinly sliced, remove seeds
 100 ml coconut milk
 Optionally 1 egg for the non-vegan variety
 30 ml sunflower oil or olive oil

Directions

1

Cook the rice according to the instructions on the package. Drain the rice.

2

Prepare the Johnny Dutch Indonesian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Set the balls aside

3

Heat the oil in a frying pan or wok with a lid and bake the red pepper and green beans for 2 minutes. Add 4 tablespoons of water, cover and let simmer for 5 minutes over
medium heat. Then add the garlic, cucumber, pak choi and carrot and let it simmer for another 5 minutes. Stir the whole, now and then.

4

Meanwhile, mix the Johnny Dutch Indonesian spice paste with the coconut milk in a saucepan and heat briefly (do not cook)

5

Divide the rice and vegetables on the plates. Pour the spice paste over the vegetables and serve.

6

For the non-vegan variant you may garnish with a boiled egg in slices. Tip: add kroepoek and atjar tjampoer. Selamat makan!

INDONESIAN GADO GADO
IngredientsDirections

Ingredients

 1 Johnny Dutch Goes Indonesian pack with the Indonesian spice paste
 150 g (basmati) rice
 100 g carrot, cut into strips
 200 g green beans, remove the caps and cut into small pieces
 ½ pak choi, cut off the end and cut the green leaves and stems into small pieces
 1 cucumber, cut into half slices
 3 cloves of garlic, finely chopped
 1 fresh red pepper, thinly sliced, remove seeds
 100 ml coconut milk
 Optionally 1 egg for the non-vegan variety
 30 ml sunflower oil or olive oil

Food preparation

1

Cook the rice according to the instructions on the package. Drain the rice.

2

Prepare the Johnny Dutch Indonesian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Set the balls aside

3

Heat the oil in a frying pan or wok with a lid and bake the red pepper and green beans for 2 minutes. Add 4 tablespoons of water, cover and let simmer for 5 minutes over
medium heat. Then add the garlic, cucumber, pak choi and carrot and let it simmer for another 5 minutes. Stir the whole, now and then.

4

Meanwhile, mix the Johnny Dutch Indonesian spice paste with the coconut milk in a saucepan and heat briefly (do not cook)

5

Divide the rice and vegetables on the plates. Pour the spice paste over the vegetables and serve.

6

For the non-vegan variant you may garnish with a boiled egg in slices. Tip: add kroepoek and atjar tjampoer. Selamat makan!