Gado Gado with satay sauce
8
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Hearty and bursting with colour and flavour, this Indonesian salad can be packed up for work or a family picnic.
Ingredients
Potato(es)
2 medium
Green string beans
75 g, trimmed
Yellow string beans
75 g, trimmed
Egg(s)
4 medium
Red cabbage
125 g, shredded
Tomato(es)
2 medium, cut into wedges
Lebanese cucumber
1 medium, sliced
Watercress
50 g, sprigs
Canola oil
3 tsp
Green shallot(s)
3 individual, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground turmeric
½ tsp
No added salt or sugar peanut butter
⅓ cup(s), (100g)
Soy sauce
1 tbs
Coconut flavoured reduced-fat evaporated milk
1 cup(s)
Instructions
1
Cut potatoes crossways into 1cm slices. Place in a large saucepan and cover with water. Bring to the boil and cook for 8 minutes or until tender, adding beans to pan for the last 2 minutes of cooking. Meanwhile, place eggs in a medium saucepan and cover with water. Bring to the boil and start timing for 8 minutes. Drain and cool potatoes, beans and eggs.
2
Make satay sauce. Heat oil in a small saucepan over medium low heat. Add shallot, garlic and ginger and cook for 2 minutes or until soft and fragrant. Add turmeric and cook, stirring, for about 30 seconds. Stir in peanut butter until softened, then gradually add evaporated milk, stirring until combined. Bring to the boil and simmer for 1 minute or until slightly thickened. Stir in soy sauce. Thin sauce with hot water if required.
3
Arrange all vegetables onto serving plates. Peel eggs and cut in half. Add to plates. Drizzle with satay sauce.
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