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Malaysian Gado Gado (Vegetable Salad With Peanut Sauce)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.0507
Energy (kCal)1437.5373
Carbohydrates (g)46.7578
Total fats (g)123.7476
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don’t overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce. | 2. To make Peanut Sauce: | 3. Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1/2 - - - -
    cucumber 1 15.6 3.7752 0.6759999999999999 0.1144
    potato 3 potatoes - - - -
    hard egg 3 boiled - - - -
    bean sprout 1/2 cup - - - -
    green bean 1/2 cup 15.5 3.485 0.915 0.11
    tofu 1 cup cut 362.88 7.0056 43.5204 21.9744
    onion 1 44.0 10.274000000000001 1.21 0.11
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    chili powder 2 teaspoons ground 15.228 2.6838 0.7268 0.7711
    coconut milk 1 cup coconut-but 552.0 13.296 5.496 57.216
    peanut 4 tablespoons ground roasted 206.955 5.8874 9.417 17.9726
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt - - - -
    sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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