Vegetarian gado-gado with home-made peanut sauce

Components

• 250 g pandan rice
• 6 eggs
• 100 g carrots, sliced
• 150 g French beans, cleaned
• 150 g Chinese cabbage, sliced
• 100 g bean sprouts
• olive oil
• 1 onion, carefully sliced
• 1 clove of garlic, carefully sliced
• 1/2 tsp trassi (strong shrimp paste)
• 1 tsp powdered ginger
• 250 g peanut butter
• 100 ml water
• 3 tablespoon soya sauce
• 30 g peanuts, carefully sliced
• 60 g krupuk (prawn crackers)
• 2 El coriander, fresh

Preparation

Boil the rice following the guidelines on the package.

Hard-boil the eggs (7 minutes). Wash in cold water, shell and halve them.

Boil the carrot pieces, French beans and cabbage for approx. 5 minutes, drain and location in a meal.

Lastly, include the bean sprouts.

In the meantime, make the peanut sauce; heat some olive oil and sauté the onion and garlic.

Collapse the trassie and spray this with the powdered ginger over the onions and garlic.

Stir in the peanut butter and include the water.

Bring the sauce carefully to the boil and continue to stir well, give taste with soya sauce and pepper.

Right before serving, stir the sliced peanuts into the peanut sauce.

Put the peanut sauce over the veggies and position the eggs on top.

Serve the gado-gado with krupuk and rice