200°C · 15-30 minAllergens
Ei
Sulfiet
SojaGado gado with tempeh
A fusion of Indonesia, Thailand, and Holland. I prepare the gado gado with fresh vegetables that I quickly stir-fry in a hot wok. The mildly spicy satay sauce is made the Thai way with fresh lemongrass, ginger, coconut, and peanuts. The fried tempeh completes the meal, along with a hard-boiled egg. I steam whole grain rice with fresh jasmine tea, which adds a refined flavour.
Gado gado with tempeh
Tempeh, pointed cabbage, carrot, cauliflower, yellow beet, daikon, bean sprouts, peas, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass, ginger, lime leaf, cumin seeds, turmeric, peanut butter, free-range egg, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, coconut milk, coconut cream, jasmine tea, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: ei, pinda, soja, sulfiet.
Microwave
Remove the egg from its shell. Heat the rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the satay sauce uncovered for 30 seconds to 1 minute alongside. Serve with the egg (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the egg from its shell. Heat the rice and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Briefly warm the satay sauce in a pan until hot. Serve with the egg (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
