Recipe

Gado-Gado Bowl

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Gado-Gado Bowl

Green beans, bell pepper, bean sprouts, carrots and red cabbage on a bed of quinoa topped with spice peanut sauce, fresh coriander and lime.




Ingredients to serve 2

  • ½ cup x quinoa – rinse well, drain
  • 1 cup x boiling water
  • ½ x red pepper – de-seed and slice finely
  • 40g x bean sprouts
  • ⅛ x red cabbage – slice finely
  • 1 x carrots – peel and slice finely
  • 60ml x peanut butter
  • 1 tbsp x tamari
  • 1 tbsp x sticky brown sugar
  • 1 x limes
  • ½ tsp x chilli flakes
  • 4 x Baby Radish - quartered
  • 1 x Pita Breads - cut into croutons
  • 5g x fresh coriander – chop finely
  • 2 x Eggs
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x quinoa – rinse well, drain
  • 2 cups x boiling water
  • 1 x red pepper – de-seed and slice finely
  • 80g x bean sprouts
  • ¼ x red cabbage – slice finely
  • 2 x carrots – peel and slice finely
  • 120ml x peanut butter
  • 2 tbsp x tamari
  • 2 tbsp x sticky brown sugar
  • 2 x limes
  • 1 tsp x chilli flakes
  • 8 x Baby Radish - quartered
  • 2 x Pita Breads - cut into croutons
  • 10g x fresh coriander – chop finely
  • 4 x Eggs
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C. Put the kettle on to boil and bring a medium saucepan of water to the boil for use later

Washing Instruction

Wash your hands, red pepper, radishes, red cabbage, lime and carrots well. Rinse your bean sprouts and coriander thoroughly and drain on a paper towel.

Gino's Tip

Gado-gado in Indonesian literally means “mix-mix” since it is made of a rich mixture of vegetables, proteins and starches all mixed in peanut sauce dressing

Step 1 - Croutons and Limes

Toss your croutons in a large mixing bowl with a good drizzling of olive oil, salt and pepper. Once your oven has preheated place your croutons in the oven for 3-4 minutes until crispy and golden. Cut half the limes into wedges. Juice the rest and set aside.

Step 2 - Quinoa and Eggs

Place a saucepan over medium heat. When hot, add quinoa and dry fry – stirring frequently – for about 5 minutes to toast. Stir in the boiling water (see quantity above), and when it starts to boil, reduce the heat to low, cover the pot and cook for about 15 to 20 minutes until the quinoa is soft and you can see the little white tails. Remove from heat and set aside. Once your water in your medium saucepan has come to the boil, add your eggs and cook them for 7-8 minutes. Once cooked run them under cool tap water, peel submerged in water.

Step 3 - Peanut Sauce

Mix these ingredients in a small bowl: peanut butter, tamari, sticky brown sugar, lime juice, and chilli flakes. Then add a splash of tap water to thin the sauce and get it to pouring consistency.

To Serve

Divide the quinoa between the bowls and top with red pepper, bean sprouts, red cabbage, baby radish, croutons, boiled eggs and carrots. Drizzle with the peanut sauce and scatter with fresh coriander. Add a lime wedge for a squeeze of lime juice.