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Gado-Gado Energy Bowl https://www.metro.ca/userfiles/image/recipes/bol-energie-gado-gado-11023.jpg PT40M PT15M PT55M
Cook the baby potatoes, beans, and eggs.In a pot of salted boiling water, cook the potatoes for about 8 minutes. Add the green beans and cook with the lid on for another 3 minutes at most. Drain and rinse under very cold water. Cut the baby potatoes in half. Set aside.While the potatoes cook, in a small pot of salted boiling water, cook the eggs for 7 minutes. Rinse under cold water and peel the eggs. Cut the eggs in half.Peanut sauceIn a bowl, whisk all the ingredients of the sauce. Set aside.Grilled tofuIn a non-stick pan on medium high, cook the tofu cubes seasoned with salt and pepper in a bit of oil until they turn golden.Add 2 tablespoons (3 mL) of the peanut sauce and cook for another minute while stirring well. Set aside.AssemblyDivide the Chinese cabbage between 4 bowls, add the sprouts, red cabbage, beans, potatoes, eggs, tofu cubes, and chili pepper. Serve with the peanut sauce.Source: K pour Katrine
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Topping 3 cups (750 ml) blue or white baby potatoes 1 bag (400 g) green beans 4 egg 4 cups (1 L) chinese cabbage shredded 2 cups (500 ml) bean sprouts 2 cups (500 ml) red cabbage shredded 2 fresh chili peppers finely chopped peanut sauce 1/3 cup (80 ml) crunchy peanut butter 2 tablespoon (30 ml) Tamari sauce 1 garlic clove, chopped 1/2 tablespoon (7,5 ml) Tikka curry paste (Patak's) 1/4 cup (60 ml) water 2 tablespoon (30 ml) honey juice of 1 lime 1/4 teaspoon (1,25 ml) salt Grilled tofu 1 medium-firm tofu 2 tablespoon (30 ml) vegetable oil to taste salt & pepper
Gado-Gado Energy Bowl

Gado-Gado Energy Bowl

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4
0:40
Preparation
0:15
COOKING
0:55
TOTAL TIME

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Ingredients

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  • Topping
  • 3 cups
    (750 ml)
    blue or white baby potatoes
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    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


  • 1 bag
    (400 g)
    green beans
  • 4
    egg
  • 4 cups
    (1 L)
    chinese cabbage shredded
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    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 2 cups
    (500 ml)
    bean sprouts
  • 2 cups
    (500 ml)
    red cabbage shredded
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    GREEN CABBAGE

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    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 2
    fresh chili peppers finely chopped

  • peanut sauce
  • 1/3 cup
    (80 ml)
    crunchy peanut butter
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    IRRESISTIBLES NATURALIA PEANUT BUTTER

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  • 2 tablespoon
    (30 ml)
    Tamari sauce
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  • 1
    garlic clove, chopped
  • 1/2 tablespoon
    (7,5 ml)
    Tikka curry paste (Patak's)
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  • 1/4 cup
    (60 ml)
    water
  • 2 tablespoon
    (30 ml)
    honey
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  • juice of 1 lime
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • Grilled tofu
  • 1
    medium-firm tofu
  • 2 tablespoon
    (30 ml)
    vegetable oil
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  • to taste
    salt & pepper
Imprimer ma sélection

Preparation

Cook the baby potatoes, beans, and eggs.

In a pot of salted boiling water, cook the potatoes for about 8 minutes. Add the green beans and cook with the lid on for another 3 minutes at most. Drain and rinse under very cold water. Cut the baby potatoes in half. Set aside.

While the potatoes cook, in a small pot of salted boiling water, cook the eggs for 7 minutes. Rinse under cold water and peel the eggs. Cut the eggs in half.

Peanut sauce

In a bowl, whisk all the ingredients of the sauce. Set aside.

Grilled tofu

In a non-stick pan on medium high, cook the tofu cubes seasoned with salt and pepper in a bit of oil until they turn golden.

Add 2 tablespoons (3 mL) of the peanut sauce and cook for another minute while stirring well. Set aside.

Assembly

Divide the Chinese cabbage between 4 bowls, add the sprouts, red cabbage, beans, potatoes, eggs, tofu cubes, and chili pepper. Serve with the peanut sauce.

Source: K pour Katrine

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