Gado-gado Flush Recipe, Serve for Lunch

Gado-gado flush is suitable to be served for lunch later. How to make this vegetable dish is very easy.

You only need a variety of boiled vegetables, tofu, tempeh, and eggs as a complement to make the flush gado-gado.

Don't forget to flush the gado-gado with peanut sauce. This siram gado-gado can also be eaten with rice or pieces of rice cake.

Flush gado-gado recipe

Material:

• 150 gr cabbage, sliced
• 1 bunch spinach, noon
• 50 gr bean sprouts, remove the tail
• 6 long beans, cut into 4 cm
• 1 piece of white tofu, fried
• 150 gr tempeh, fried
• 1 cucumber, diced
• 2 eggs, hard boiled
• 5 tbsp fried onions
• Fried emping to taste
• 2 tbsp cooking oil

Peanut sauce:

• 200 gr peanut butter
• 500 ml coconut milk from 1 coconut
• 1 lemongrass stalk, bruised
• 2 lime leaves
• 4 tbsp tomato sauce
• 2 tbsp sweet soy sauce

Softened seasoning:

• 2 large red chilies
• 5 red onions
• 3 cloves of garlic
• 2 cm kencur
• 1 tsp salt

How to make a hodgepodge of flush

1. Heat cooking oil, saute the spices that have been mashed until fragrant, remove from heat. Mix the stir-fried spices with peanut butter, coconut milk, lemon grass, lime leaves, tomato sauce, and sweet soy sauce. Stir well. Cook until boiling and thickened, remove,

2. Boil the vegetables until cooked, remove and drain.

3. Prepare a plate, arrange vegetables, tofu, and tempeh. Pour in the peanut sauce or serve separately, sprinkled with fried onions, complete with chips and a hard-boiled egg. Serves.

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