Simple Peanut Sauce Indonesian Style

Simple Peanut Sauce Indonesian Style Recipe [Gado Gado] - The Conscious Dietitian

We all have them, our go-to-meals when our fridge stock is looking pretty sad. My go-to generally looks something like this Japanese Miso and Soba Noodle Soup, but for my roomie Sami its peanut satay! This Simple Peanut Sauce goes great with so many dishes – in the summer put it on a Tofu Salad Bowl, in the cooler months I like it on this classic Indonesian style dish, also known as Gado Gado, served with steamed seasonal vegetables and hard boiled eggs. Thanks for the awesome recipe Sami!

“Gado Gado is a traditional Indonesian dish of steamed vegetables, tempeh, hard boiled eggs and is served with a delicious peanut sauce on top of steamed rice.”


I discussed the health benefits of peanut butter in my previous post No Bake 100 Calorie Peanut Butter Energy Balls. It is a great source of protein and monounsaturated fats, and this household staple is also contains micro-nutrients including Vitamin E, Vitamin B3, as well as iron, magnesium, potassium, copper and calcium. As with most peanut butter recipes you can substitute in another nut butter, such as almond butter, brazil nut butter or cashew butter. They all have similar nutritional benefits and all offer their own unique, nutty taste. This recipe will stay good in the fridge for a few days and a great way to use up leftovers is as a dip for cut up raw carrots and cauliflower.

Simple Peanut Sauce Indonesian Style Recipe [Gado Gado] - The Conscious Dietitian

Simple Peanut Sauce Indonesian Style Recipe [Gado Gado] - The Conscious Dietitian
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Simple Peanut Sauce Indonesian Style

A simple a versitle peanut sauce that goes great on Buddha Bowls, sauteed vegetables, or as a dip for salad rolls. Try it in this Indonesian Style Gado Gado with steamed vegetales, rice and boiled egg.

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 320 kcal

Ingredients

  • 4 eggs free-range
  • 1 small head cauliflower
  • 1 small head broccoli
  • 2 medium carrots

For the Peanut Sauce

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup peanut butter natural
  • 1/4 cup honey
  • 0.5 tbsp curry powder
  • 1 tsp seeded mustard
  • 3/4 cup organic vegetable stock + 1/4 cup extra
  • salt and pepper to taste to taste

To Serve

  • steamed rice optional
  • crushed peanuts optional

Instructions

  1. Start by putting the eggs on to boil. My method for hard boil eggs is to first place the eggs in a saucepan and cover with tap water. Place on medium high heat and bring to a boil. Let boil for about 3 minutes. Turn off the heat and let the eggs sit in the boiled water, covered,, for a further 5 minutes for a medium boiled egg. Drain the water and run the eggs under cool water to stop the cooking process. Set aside.

  2. Next prepare the vegetables by washing them and cutting them up into bit sized pieces. Place in a steamer and let steam for about 5 minutes or until just tender.

  3. While the vegetables are cooking, heat the oil in a saucepan over medium-high heat. Add the onion and cook for about 3 minutes, stirring regularly. Add the garlic and curry powder and let fry for about 30 seconds. Add the 3/4 cup of vegetable stock or water, peanut butter, honey and seeded mustard and stir to combine. Once the mixture has boiled and is well combined, assess the consistency of the sauce. If you would prefer a more runny sauce add the remaning vegetable stock or water. Season to taste.

  4. Shell the boiled eggs and slice each egg into 4 sections. Divide the rice if using into 4 bowls, top with vegetables, peanut sauce and one boiled egg per bowl. Optional to sprinkled with crushed peanuts.

Recipe Notes

Make it vegan: Use half part maple syrup, half part organic brown sugar in place of honey. Use baked tempeh in place of egg.
Replace the refined carbohydrate: Serve it with brown rice, black rice or quinoa.
Make it nut free: Use tahini or sunflower seed butter in place of peanut butter.

Nutrition Information for Simple Peanut Sauce Indonesian Style

Calories 320 cal
Carbohydrate 30g
Fibre 4g
Sugar 20g
Protein 11g
Fat 20g
Saturated Fat 3g
Sodium 70mg
Potassium 435mg
Calcium 50mg
Iron 1.5mg

About Rachel

9 Responses to “Simple Peanut Sauce Indonesian Style”

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  1. Katie | HealthySeasonalRecipes says:

    I’ve never heard of Gado Gado before, but this looks delicious and I love peanut sauce so I am in.

  2. Genevieve Yam says:

    Oh my gosh, I love gado gado. So glad you shared this recipe because it’s so delicious!

  3. Dallas Dietitian says:

    I’ve never had Gado Gado but this looks great! Such a well rounded plate. PS- what is ABC butter?

    • Rachel says:

      Hey! Yeah Gado Gado aka Peanut Satay is an Indonesian staple. ABC butter is almond, brazil nut, cashew butter! All mixed together into a delicious spread. It’s hard to find, and is more common in Australia, YUMMM

  4. Quincy @ Shugurcän says:

    Wow, that sauce looks to die for. I can’t wait to try it out.

Trackbacks

  1. […] it fried and spicy, and often will add it to dishes such as Gado Gado (see my simplified recipe for Gado Gado Peanut Satay Sauce Recipe) or have it cooked in a spicy sambal served with rice. It is as versatile as tofu, but many prefer […]



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