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Photo of Gado Gado with satay sauce by WW

Gado Gado with satay sauce

9
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: If you can’t find coconut-flavoured evaporated milk, use light evaporated milk and add a little coconut essence, to taste.

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