Inspired by Indonesian cuisine, but in a handy portable size: you want to try these gado gado wraps! Great for lunch, but also for an easy dinner. Besides bean sprouts, an essential ingredient for Indonesian gado gado, the recipe has another show-stopper: our fresh alfafa!
for 4 persons
125 g bean sprouts
20 gr Alfalfa
200 g white cabbage
200 g green beans
1 large carrot
Boil the eggs for 8 minutes. Let them cool off in cold water, peel them and cut them into quarters. Point the French beans and wash them. Cut the cucumber into strips. Cut the carrot into thin strips. Bring a pan of water to the boil. Add salt. Blanch the green beans for 5 minutes. You can eat the other vegetables raw. But if you like it better (or if there are pregnant people or children eating with you), you can also blanch the cabbage, carrot and bean sprouts for a minute. Then put the vegetables in ice-cold water. Then let them drain.
Mix all the ingredients for the peanut sauce together. If the peanut sauce is still too thick, add some extra milk. Season the peanut sauce with some salt. Heat a wrap briefly in a dry frying pan (this really makes them tastier). Distribute the green beans, white cabbage, cucumber, carrot, bean sprouts, half an egg and some alfalfa over the wrap. Spread the sauce on top and roll it up. Serve the Gado gado wraps with extra peanut sauce.
Alfalfa is one of the better known sprout vegetables. It has a neutral, fresh taste. Besides being very tasty, it is also very healthy. For instance, it is good for digestion, physical recovery and increasing resistance.