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Suggest a better description1. Cook the vegetables separately in saucepans of salted boiling water for 4-5 minutes, drain well, and chill in the refrigerator.
2. To make the dressing, heat the oil in a skillet and fry the peanuts for 3-4 minutes, turning.
3. Remove from the skillet with a slotted spoon and drain on absorbent paper towels. Grind the peanuts in a blender or crush with the end of a rolling pin until a find mixture is formed.
4. Pour all but 1 tablespoon of the oil from the skillet and fry the garlic and onion for 1 minute. Add the chili powder, sugar, a pinch of salt, and the water and bring to a boil.
5. Stir in the peanuts. Reduce the heat and simmer for 4-5 minutes, until thickened. Add the lemon juice and let cool.
6. Arrange the vegetables in a serving dish and spoon the peanut dressing into the center. Garnish and serve.
COOK'S TIP: If necessary, you can prepare the peanut dressing in advance and then store it in the refrigerator before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 553 | ||
Calories from Fat: 434 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.7mg | 2 % | |
Potassium 737.4mg | 19 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 13.1g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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