Gado Gado Rolls

Gado Gado Rolls

(Serves 4)


For the peanut sauce:

1 cup of raw peanuts

1 tbsp of red chilli paste

2 fresh medjool dates/raw sugar

For the cabbage rolls and steamed vegetables:

2 carrots, cut into thin batons

1 handful of sugar snap peas, top and tailed

150g tempeh, sliced into strips

¼ small cabbage, leaves separated and cut into large strips

1 small head of broccoli, broken into small florets

1 handful of baby spinach,

salt to taste


Heat a wok over a high heat. Add one cup of raw peanuts and toast until golden brown.

Place the roasted peanuts and the pitted dates into a mortar and pound with a pestle (or put into a high speed blender) and puree into a paste like peanut butter. Place the peanut paste into a saucepan. Add one tablespoon of red chilli paste and one cup of water. Turn on the heat. Mix well and bring to the boil. Boil the sauce and cook for a couple of minutes until it reduces. Add salt to taste. Stir well. Set aside until needed.

Slice 150g of tempeh into thin strips.

Assemble the cabbage rolls (about 12). Add three to four pieces of carrot onto the cabbage leaf and two sugar snaps then roll the cabbage around the carrots and sugar snaps.

Heat a wok and add some water, then bring the water the a boil. Place a steaming basket into the wok. Add the cabbage rolls, cover with the lid and steam for a couple of minutes until the cabbage is softened. Remove the rolls from the steaming basket and set aside.

Add another cup of water to the wok, bring to the boil and add the broccoli florets and the remaining carrots to the steaming basket. Cover with a lid, and steam for a few minutes. When the broccoli is bright green, remove the vegetables from the steaming basket.

Add the remaining cabbage and the spinach leaves to the basket and steam for a couple of minutes and when the leaves have wilted, remove the vegetables from the basket.

Add the sliced tempeh to the steaming basket and steam for a couple of minutes.

To assemble:

Place some peanut sauce onto a platter. Place the cabbage rolls on top of the sauce. Add some steamed tempeh in between the rolls. Add some broccoli florets and spinach to the top. Drizzle some peanut sauce on top. With the remaining vegetables, place the cabbage and spinach on a platter, top with the broccoli and carrots. Pour over the peanut sauce and add the remaining tempeh and serve.

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