Gado Gado with Tempeh

Ingredients for 2 servings:

• 250 g beans, green, fresh
• ½ pointed cabbage or a small white cabbage
• 125 g soy sprouts
• 1 tsp vegetable broth
• 1 galangal (Laos root)
• 2 garlic cloves, squeezed
• 4 tbsp, heaped peanut butter
• 4 tbsp Soy sauce (Ketjab manis)
• ½ can coconut milk
• 4 eggs
• 200g tempeh
• 200 ml oil for frying, e.g., rapeseed oil
• 1 small onion(s)
• 1 pinch(s) of chili powder or freshly chopped chili
• 50 g crab chips, vegetarian (Cassave Krupuk)
• 1 ½ cups rice
• 2 liters of water
• 1 tbsp brown sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

warm Indonesian salad with tempeh and peanut sauce, vegetarian

Boil 4 eggs until hard-boiled. Rinse with cold water and set aside. Peel and halve when cool enough to handle. Cut the tempeh into pieces, about 4 cm x 1 cm x 1 cm. Deep-fry the tempeh pieces at medium heat with plenty of oil, e.g. in a wok. The tempeh pieces should be crispy and golden yellow. Then spread them out on kitchen paper. Then prepare the tempeh sauce: Chop the onion very finely, halve the laos root and chop it finely, press 1 garlic clove, sauté the onion, laos root and garlic in a little oil. Then add 3 tablespoons of soy sauce and a pinch of chili powder or chopped chili pepper. Then add the brown sugar and dissolve over low heat. Now add the fried tempeh pieces and turn them over so that the tempeh is completely covered with the sauce. Place the tempeh in a bowl and set aside. Now clean and wash the beans. Halve the pointed cabbage and remove the stalk. Cut into bite-sized strips and wash. Wash the soybeans. Bring the rice to a boil, adding twice the amount of water and a pinch of salt. Then simmer over low heat. Drain after 10 minutes and let it continue to swell without adding heat. Meanwhile, bring the remaining water to a boil with the vegetable stock. Meanwhile, prepare the peanut sauce: Crush 1 garlic clove and finely chop the remaining half of the yam root. Sauté both over low heat. Add the peanut butter and coconut milk and stir to combine. Season with soy sauce to taste. Heat, but do not boil, and keep warm. When the water and stock come to a boil, reduce the heat. Add the beans first (do not cook for more than 15 minutes in total). After about 5 minutes, add the cabbage. Add the soybean sprouts for 2 minutes at the end. Drain the vegetables and place them in a bowl/plate. Spoon the peanut sauce over the vegetables. Arrange the halved eggs around the edges. Garnish with cassava krupuk pieces, if desired. Place the remaining krupuk in a bowl and serve. Fried onions can be served with the dish. Other vegetables can also be used. Of course, the vegetables can also be blanched and dressed separately for a more appealing appearance.