{"id":207765,"date":"2018-11-19T20:25:54","date_gmt":"2018-11-19T09:25:54","guid":{"rendered":"https:\/\/www.leonareading.com\/en\/?p=207765"},"modified":"2024-08-28T16:07:29","modified_gmt":"2024-08-28T06:07:29","slug":"balinese-vegetarian-meal-gado-gado","status":"publish","type":"post","link":"https:\/\/www.leonareading.com\/en\/balinese-vegetarian-meal-gado-gado\/","title":{"rendered":"Balinese vegetarian meal : gado-gado"},"content":{"rendered":"

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I fell in love with this vegetarian meal from Bali named Gado-gado<\/g>!\u00a0<\/strong><\/h1>\n

<\/p>\n

Your Gado-gado<\/g> can include green beans, soybean sprouts, spinach, potatoes, corn or cabbage. Proteins come from tofu, tempeh or boiled eggs. This meal is served with a peanut sauce (eat this sauce with moderation.)<\/h2>\n

I enjoyed this meal a couple of times before cooking it with a Balinese chef in the Shanti toya<\/g> ashram. I am sharing the recipe with you Beautiful.<\/p>\n

The essential for a delicious Gado-gado<\/g>? The peanut sauce called Bumbu Kacang.<\/h3>\n

 <\/p>\n

Sauce’s ingredients (4 people)<\/h4>\n
    \n
  • 250 gr of unsalted peanuts<\/li>\n
  • 50 gr of coconut sugar (Lox Glycemic Index)<\/li>\n
  • \u00bd ou 1 mild red pepper<\/li>\n
  • 3 garlic cloves<\/li>\n
  • 3 pieces (3 cm) of ginger<\/li>\n
  • 1 tbsp of tamarind paste<\/li>\n
  • A little bit of water (it depends on the consistency you want)<\/li>\n
  • 1 tsp of Himalayan salt<\/li>\n
  • Lime’s juice<\/li>\n<\/ul>\n

    Plate’s ingredients<\/h4>\n
      \n
    • 400 gr of blanched spinach<\/li>\n
    • 200 gr of soybean sprouts<\/li>\n
    • 200 gr of sliced and blanched white cabbage<\/li>\n
    • 1 cucumber<\/li>\n
    • 4 boiled eggs<\/li>\n
    • 400 gr of tempeh (you choose 200 gr of tempeh and 200 gr of tofu)<\/li>\n<\/ul>\n

      Pr\u00e9paration<\/em><\/h4>\n
        \n
      1. We start with the sauce. Fry your peanuts in a hot pan with one tablespoon of coconut oil. (if they already are roasted, we can pass this step.)<\/em><\/li>\n
      2. Blend them with coconut sugar,\u00a0mild red pepper, ginger, tamarind\u00a0paste and Himalayan salt. You can add some water.\u00a0Add the lime’s juice at the end and mix. Your sauce is ready!<\/em><\/li>\n
      3. Slice your tempeh (and tofu, if you chose to have both). <\/em><\/li>\n
      4. Cook them in a pan with some coconut oil.\u00a0<\/em><\/li>\n
      5. Put all the ingredient in a plate with the sauce in a bowl.\u00a0<\/i><\/li>\n<\/ol>\n

        Enjoy this plate feel Balinese vibes in your body Beautiful! COMMENT and tell me if you enjoyed it and if you love other Indonesian recipes.<\/span><\/h3>\n

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        I fell in love with this vegetarian meal from Bali named Gado-gado!\u00a0 Your Gado-gado can include green beans, soybean sprouts, spinach, potatoes, corn or cabbage. Proteins come from tofu, tempeh or boiled eggs. This meal is served with a peanut sauce (eat this sauce with moderation.) I enjoyed this meal a couple of times before […]<\/p>\n","protected":false},"author":15,"featured_media":207809,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

        I fell in love with this vegetarian meal from Bali named Gado-gado!\u00a0<\/strong><\/h1>

        <\/p>

        Your Gado-gado can include green beans, soybean sprouts, spinach, potatoes, corn or cabbage. Proteins come from tofu, tempeh or boiled eggs. This meal is served with a peanut sauce (eat this sauce with moderation.)<\/h2>

        I enjoyed this meal a couple of times before cooking it with a Balinese chef in the Shanti toya ashram. I am sharing the recipe with you Beautiful.<\/p>

        The essential for a delicious Gado-gado? The peanut sauce called Bumbu Kacang.<\/h3>

        Sauce's ingredients (4 people)<\/h4>
        • 250 gr of unsalted peanuts<\/li>
        • 50 gr of coconut sugar (Lox Glycemic Index)<\/li>
        • \u00bd ou 1 mild red pepper<\/li>
        • 3 garlic cloves<\/li>
        • 3 pieces (3 cm) of ginger<\/li>
        • 1 tbsp of tamarind paste<\/li>
        • A little bit of water (it depends on the consistency you want)<\/li>
        • 1 tsp of Himalayan salt<\/li>
        • Lime's juice<\/li><\/ul>

          Plate's ingredients<\/h4>
          • 400 gr of blanched spinach<\/li>
          • 200 gr of soybean sprouts<\/li>
          • 200 gr of sliced and blanched white cabbage<\/li>
          • 1 cucumber<\/li>
          • 4 boiled eggs<\/li>
          • 400 gr of tempeh (you choose 200 gr of tempeh and 200 gr of tofu)<\/li><\/ul>

            Pr\u00e9paration<\/em><\/h4>
            1. We start with the sauce. Fry your peanuts in a hot pan with one tablespoon of coconut oil. (if they already are roasted, we can pass this step.)<\/em><\/li>
            2. Blend them with coconut sugar,\u00a0mild red pepper, ginger, tamarind\u00a0paste and Himalayan salt. You can add some water.\u00a0Add the lime's juice at the end and mix. Your sauce is ready!<\/em><\/li>
            3. Slice your tempeh (and tofu, if you chose to have both). <\/em><\/li>
            4. Cook them in a pan with some coconut oil.\u00a0<\/em><\/li>
            5. Put all the ingredient in a plate with the sauce in a bowl.\u00a0<\/i><\/li><\/ol>

              Enjoy this plate feel Balinese vibes in your body Beautiful! COMMENT and tell me if you enjoyed it and if you love other Indonesian recipes.<\/h3>","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_wp_convertkit_post_meta":[],"footnotes":""},"categories":[15,21],"tags":[],"class_list":["post-207765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat","category-recipes","et-has-post-format-content","et_post_format-et-post-format-standard"],"jetpack_featured_media_url":"https:\/\/www.leonareading.com\/en\/wp-content\/uploads\/sites\/6\/2018\/11\/GADO-GADO-FIT-YOUR-DREAMS.jpg","_links":{"self":[{"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/posts\/207765","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/comments?post=207765"}],"version-history":[{"count":11,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/posts\/207765\/revisions"}],"predecessor-version":[{"id":207824,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/posts\/207765\/revisions\/207824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/media\/207809"}],"wp:attachment":[{"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/media?parent=207765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/categories?post=207765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leonareading.com\/en\/wp-json\/wp\/v2\/tags?post=207765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}