Low FODMAP Gado-Gado

Name: Low FODMAP Gado-Gado
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 8- ounces (225 g) plain tempeh, (cut into finger shapes or wedges); 1- pound (455 g) small thin skinned waxy potatoes; 8- ounces (225 g) fresh green beans; 2 tablespoons Low FODMAP Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); Kosher salt; Freshly ground pepper; 3- plum tomatoes, (or equivalent amount beefsteak tomatoes, cored and cut into wedges); 3 hardboiled large eggs, (peeled and halved); 2 cups (200 g) mung bean sprouts; 2 cups (150 g) shredded Napa cabbage; Half a hothouse cucumber, (sliced thinly on the diagonal); Lime wedges; ¼ cup (60 ml) water; 2 teaspoons FreeFod Garlic Replacer; 10- ounces (280 g) unsalted freshly roasted peeled peanuts; ¾ cup (180 ml) canned coconut milk, (full-fat and well-stirred, or as needed); 2 tablespoons ketjap manis; ( (I use ABC brand) or to taste); 2 tablespoons freshly squeezed lime juice, (or to taste); ½ teaspoon sambal oelek, (or to taste); Salt; Shrimp crackers, (ready-to-eat or cooked per package instructions)

Instructions

Prep:20minCook:45min

Behold our Low FODMAP Gado-Gado! Sometimes spelled Gado Gado without the hyphen, this composed salad is a national dish in Indonesia. The term “gado-gado” translates as “mix mix” and this refers to the fact that the dish is made up of a mixture of items, which can vary chef to chef, and household to household. Our version includes tempeh. Gado-Gado is always very vegetable-centric, featuring both raw and steamed vegetables, and peanut sauce in always offered. Crisp shrimp crackers are a traditional accompaniment. On a hot day, this makes a great meal, and it should be served room temperature, but not cold.

Updated at: Thu, 21 Nov 2024 11:52:35 GMT