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    You are in: Home / Recipes / Malaysian Gado Gado (Vegetable Salad With Peanut Sauce) Recipe
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    Malaysian Gado Gado (Vegetable Salad With Peanut Sauce)

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    • on October 27, 2010

      We recently spent a month in Indonesia and ate local food for three meals a day for almost 30 days, so I think I can say this recipe is an authentic and delicious version of gado gado. I made it pretty much as written -- and had plenty of thumbs-up from the family. Very easy to bring together, and definitely flexible. I used wombok (Chinese cabbage), and cooked the beans and then the cabbage quickly in the microwave. We have a teenager here who is a bit of a wimp when it comes to heat, so I used only 1/2 teaspoon of chile powder in the sauce and he thought that was more than enough. I can tolerate much more heat, but will probably stick to the 1/2 teaspoon of chile in future. For the most part, we found that Indonesia food wasn't all that hot, so I will continue to use that approach. Thanks for posting a great recipe that I will use often -- great way to finish off cabbage in a health way.

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    • on April 19, 2008

      This has become our all time favourite. Works well with peanutbutter, too! Many thanks!

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    Nutritional Facts for Malaysian Gado Gado (Vegetable Salad With Peanut Sauce)

    Serving Size: 1 (580 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 565.0
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 15.1 g
    Cholesterol 159.0 mg
    Sodium 248.5 mg
    Total Carbohydrate 53.0 g
    Dietary Fiber 10.9 g
    Sugars 14.5 g
    Protein 20.4 g

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