Gado gado with satay sauce
375 g, Desirée, cut into 1cm-thick rounds
Egg, whole, raw
4 medium, raw
125 g, shredded
2 large, cut into wedges
1 individual, halved lengthways, and sliced on the diagonal
3 medium, trimmed and finely chopped
1 inch slice(s), grated
Smooth Peanut Butter
Reduced Fat Coconut Milk, Canned (7.7% Fat)
- Put the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 8 minutes or until tender, adding the beans for the last 2 minutes of cooking. Meanwhile, put the eggs in a separate pan and cover with water. Bring to the boil, then cook for 8 minutes. Drain the potatoes, beans and eggs, and set aside to cool.
- Meanwhile, make the satay sauce. Heat the oil in a small pan over a medium-low heat. Add the spring onions, garlic and ginger, then cook for 2 minutes or until soft and fragrant. Add the turmeric and cook, stirring, for about 30 seconds.
- Stir in the peanut butter until softened, then gradually add the coconut milk, stirring until combined. Bring to the boil and then reduce to a simmer for 1 minute or until slightly thickened. Stir in the soy sauce. Thin with a splash of hot water if needed.
- Peel and halve the eggs and serve with the potatoes, beans, cabbage, tomatoes, cucumber and watercress. Drizzle over a little satay sauce, season with freshly ground black pepper and serve the rest of the sauce on the side.