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Receta Gado Gado (Indonesian Vegetable Salad)

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Raciónes: 10

Ingredientes

Cost per serving $1.04 view details

Direcciones

  1. Prepare Peanut Sauce: Ina saucepan cook the onion and garlic in warm butter till tender but not brown. Stir in chili peppers, lemon juice, brown sugar, shrimp paste; mix well.
  2. Stir together peanut butter and coconut lowfat milk. Add in mix to onion mix, cooking and stirring till sauce is smooth and heated through, but don't boil. Set aside.
  3. Place tofu in double thickness of cheesecloth or possibly paper toweling. Press gently to extract as much moisture as possible. Cube tofu. Preheat a wok or possibly large skillet over high heat; add in veg. oil. Stir-fry tofu in warm oil for 3 min, turning several times. Remove tofu and drain on paper towels.
  4. In covered saucepan cook potatoes in a small amount of boiling salted water for 20 to 25 min or possibly till tender. Drain. Peel and slice. In a covered saucepan cook green beans and carrots in boiling salted water 4 to 5 min or possibly till crisp tender; drain. In saucepan cook spinach in boiling salted water for 30 seconds. Drain. Place the shredded cabbage in a colander and pour boiling water over; drain well.
  5. Line a large serving platter with lettuce leaves or possibly watercress leaves. Arrange all of the vegetables atop the lettuce leaves. To score unpeeled cucumber run tines of fork down sides; thinly slice cucumber. Garnish with cucumber slices, hard-cooked egg wedges and tomatoes. Pass Peanut Sauce.
  6. Makes 10 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 211g
Recipe makes 10 servings
Calories 292  
Calories from Fat 166 57%
Total Fat 19.61g 25%
Saturated Fat 5.39g 22%
Trans Fat 0.07g  
Cholesterol 3mg 1%
Sodium 164mg 7%
Potassium 678mg 19%
Total Carbs 23.4g 6%
Dietary Fiber 4.8g 16%
Sugars 6.22g 4%
Protein 10.02g 16%
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