Gado 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.

tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt) [soya], pointed cabbage, carrot, cauliflower, yellow beet, daikon, bean sprouts, peas, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger, lime leaf, cumin seeds, turmeric, peanut butter, free-range egg, basmati rice, brown rice, gluten-free soya sauce, Thai red curry paste, coconut milk, santen (coconut cream), jasmine tea, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: ei, pinda, soja.

MicrowaveMarleen's choice

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 min

Remove the egg from its shell. Heat the rice and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Warm the satay sauce briefly in a saucepan until hot. Serve with the egg (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy173,51 kcal

Fat6,48 g

of which saturated1,6 g

Carbohydrates19,31 g

Dietary fibre2,83 g

Protein6,96 g

Salt0,3 g

Average weight: 540 g