While Indonesian gado gado is traditionally served with fried tofu or tempeh, my version throws in some chicken skewers for a satay-esque spin. Serve it family style so everyone can help themselves to a truly celebratory salad. Oh, and if there’s any left, you can keep the leftover sauce in the fridge for up to a week – it’s just as yum served with grilled meat or seafood, or tossed through noodles.
PREP TIME
40 minutes
COOK TIME
30 minutes
SERVES
4-6
Ingredients
4 baby potatoes, cut into wedges
1 tsp vegetable oil
¼ tsp sea salt
200g (7 oz) green beans, trimmed
4 eggs, soft boiled, peeled, halved
2 cups finely shredded red cabbage
2 cups baby spinach
1 cup bean shoots
1 cucumber, sliced
Chicken skewers
750g (10.5 oz) chicken thigh fillets, cut into small chunks
1 tsp ground turmeric
½ tsp white pepper
1 tbsp fish sauce
1 tbsp vegetable oil
Peanut sauce
2 tbsp smooth peanut butter
¼ cup (2 fl oz) coconut milk
3 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 red chilli, finely chopped
1 tbsp finely shaved palm sugar (or white sugar)
Steps
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Preheat the oven to 180C/350F. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft and deep golden brown. Set aside to cool.
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Meanwhile, to make the chicken skewers, place all ingredients In a medium-sized mixing bowl and mix well until meat is evenly coated. Thread chicken pieces onto soaked bamboo skewers, then transfer to a clean plate to marinate for 10 minutes while you make the sauce.
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For the peanut sauce, place all of the ingredients in the bowl of a small food processor and blitz until very smooth. Place into a separate bowl or pouring jug and set aside.
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Add the beans to a large saucepan of boiling water and cook for 2 minutes until tender. Use a small strainer to transfer beans to a large bowl of iced water to stop them cooking (this technique is called blanch and refresh). Once cooled down, remove from the iced water and set aside.
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Preheat a chargrill plate or cast-iron skillet on the stove top over a medium-high heat. Drizzle with a little oil and fry off chicken skewers for about 5 minutes until you see some nice colour and caramelisation. Flip the skewers and cook on the other side for a further 5 minutes, or until chicken is fully cooked all the way through.
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Peel and slice the eggs in half. Arrange the chicken skewers, eggs, potato, beans, cabbage, spinach, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce.
Fresh, healthy and delicious!!
I absolutely love this recipe. I made it for my family tonight and it was a hit! I didn’t have skewers so I marinaded the whole thigh and broiled it on high on the top rack of my oven 8 minutes on each side. So juicy and tender!! Can’t wait to eat my leftovers tomorrow!
Exquisite Cuisine
I have followed Marion and Ma Ma Noi; for a very long time! All of the recipes take me to my most cherished memories, a love of life, food and family!
Thanks so much.