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Thanks to a clever combination of fresh vegetables, eggs and satay sauce, this delicious Dutch-Indonesian dish boasts a wonderfully versatile flavour and is suitable for vegetarians.
Boil the eggs for approx. 7 minutes, before cooling in cold water, peeling and cutting them in half. Next cut the carrots into small pieces, remove the stalks from the green beans and finely slice the cabbage. Now place the carrots, green beans and cabbage into separate pots (although this is preferable, one pot may be used if necessary), and then boil or steam them for approx. 6 minutes, or until al dente. Once cooked, drain the vegetables in a colander and leave to one side. Meanwhile, slice the cucumber and heat the satay sauce according to the instructions on the packaging. Lastly divide the vegetables and egg halves among four plates, top with satay sauce and serve your gado-gado with white rice and prawn crackers.
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