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Indonesian Gado-Gado Salad with Teabag fillets and peanut butter sauce
The description is a complicated recipe, but it should not scare you!
It is really very simple and quick to perform and will reward you and your co-workers with its rich taste and impressive appearance. As for its nutrition, it provides us with a wealth of vitamins, proteins, probiotic bacteria and vegetable fats, and it could well be a full meal if accompanied by a little paddy basmati rice!
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3 sec. Tamari ONE Project
3 sec. olive oil
2 sec. Rice syrup (or maple)
2 tsp. Paprika smoker powder
½ cup of wine (or beer or water)
Peanut Butter Sauce:
100g peanut butter soft
2 cloves of garlic crushed
2 sec. Grated ginger
3 sec. Mirin ONE Project
3 sec. Tamari ONE Project
3 sec. Lemon juice
¼ tsp. Chili powder
Some sunflower oil or sesame oil
Bread of boiled vegetables
2 cups of green beans cut into three
2 cups of Chinese cabbage or white cabbage
1 cup of carrots cut into diagonal slices
1 cup marinated red cabbage
Marinated red cabbage:
1 cup chopped red cabbage
2 sec. Brown Rice Vinegar ONE Project
1 sec. Vinegar ONE Project
1 sec. Mirin ONE Project
2 sec. Sesame oil
2 sec. Fresh coriander chopped
2 sec. Roasted sesame seeds, defatted
A pinch of salt
Chopped onion and shrubs SUSHI NORI ONE Project cut into thin strips with scissors for decoration.
Marinated red cabbage
Prepare red cabbage at least 2 hours earlier or from the previous night.
In a deep bowl, mix the cabbage with salt gently. Mix all other ingredients, cover and leave in the refrigerator until we use it. If we leave it in the evening, it is advisable to mix 2-3 times to mix the fragrances well.
Tempe, step 1
Cut the Tempe into pieces not too thin (triangles, elongated ones), size as small as our finger. Soak them in the marinade for at least 2 hours.
Let the carrots and green beans in salted water for 1-2 minutes. Empty them in a cold water pan to keep them crisp and leave them in a deep dish for the salad. Cut and separate the leafy from the hard part to the leaves of Chinese cabbage. Chop the leaves and add to the salad bowl while the stem dips it in the boiling water and drain after 10-15 ", holding a little of the juice. Add the cabbage stem to the rest of the salad.
Tempe, step 2
Remove from marinade and fry in some sesame or sunflower oil until it turns brown, turning on both sides for 2-3 minutes. Dry on absorbent paper.
Peanut butter sauce
Cook garlic in low heat, brown, with a few grains of salt. Add chili powder and ginger for another 2 minutes. Add all the remaining ingredients and mix to mix. We correct with vegetable broth for liquidity, as well as Mirin - lemon for taste. The sauce needs to be fluid enough to mix the ingredients nicely, but not watery.
Mix the Tempe and the sauce into the pot. Serve the mixture on the dishes, putting a quantity of red cabbage on top and decorate with a little chopped onion and thin strips of Sushi Nori seaweed.