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Gado Gado

Charles.Durand's picture
  Fresh green beans 1⁄2 Pound
  Carrots 3 Medium
  Cauliflower head 1⁄2 Small
  Peanuts 1 Cup (16 tbs), grated or finely chopped, use an electric blender, if desired
  Cider vinegar 1 Tablespoon
  Brown sugar 2 Teaspoon
  Salt 1 Teaspoon
  Red pepper To Taste (Few Grains)

Cut beans into 2-inch pieces and carrots into 2x1/2 inch strips.
Separate cauliflower into florets.
Cook vegetables separately in boiling salted water until tender.
Drain; reserve about 1/4 cup each of the carrot and bean liquid.
Immediately blend the peanuts, vinegar, brown sugar, salt, red pepper, and enough vegetable liquid to make a thick sauce.
Arrange vegetables on heated platter; spoon sauce over them.
Garnish with sliced hard-cooked eggs.
Sprinkle with paprika, if desired.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1096 Calories from Fat 610

% Daily Value*

Total Fat 73 g112%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2191.5 mg91.3%

Total Carbohydrates 83 g27.6%

Dietary Fiber 32.7 g131%

Sugars 34.7 g

Protein 49 g98.5%

Vitamin A 612.8% Vitamin C 242.4%

Calcium 26% Iron 47.5%

*Based on a 2000 Calorie diet

Gado Gado Recipe