Ingredients
Dressing
- 3 cloves garlic, peeled
- 1 onion, peeled and halved
- 10 grams chilli infused oil
- 55 grams Natural crunchy peanut butter
- 20 grams brown sugar
- 130 grams coconut milk
- 40 grams water
- 40 grams malt vinegar
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Add garlic and onion to bowl and chop 3 seconds, speed 5.
2. Push onion and garlic down to the bottom of bowl with spatula and add chilli oil (I use Cobram Estate brand) and sauté with MC off for 3 minutes at 100 degrees, reverse
"Counter-clockwise operation" and speed soft 
"Gentle stir setting" 3. Add peanut butter and brown sugar and stir in, reverse
"Counter-clockwise operation" speed 2 for 5 seconds.4. Add coconut milk, water, and malt vinegar and cook 100 degrees, reverse speed soft
"Gentle stir setting" with MC off for 12-15 minutes depending on your preferred thickness.
Tip
Serve Gado Gado over your choice of vegetables such as boiled potatoes, boiled sweet potatoes, lettuce / spinach, green beans, cucumber. Traditionally served with boiled eggs, tofu, tempeh, and sometimes rice.
The dressing is supposed to be quite thin so it can be poured over your salad, but you can cook it for more or less time depending on your preference.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?