Gado Gado Salad
Serves: 4
Time: 40 mins
I’m not a stickler for keeping things traditional. So long as they taste delicious, I’m happy. This is more of a Rach rendition of a gado gado salad, and one of many dishes that I like to call finger licking. You can build this all up into a salad and mix with the sauce but I like to eat it picky style, straight from the platter and dunk individual items into the satay, or pile and wrap ingredients onto a big lettuce leaf.
Leftovers
Totally scrumptious for lunch the next day! Exactly the same as dinner.
What you'll need
Need A Little More?
Boiled potatoes often go into a gado gado, they work great if you like some carbs.
300g green beans
1 packet of cherry tomatoes
1 cucumber
6 eggs
1/2 golden crispy shallots
200ml coconut milk
3 tablespoons peanut butter (choose a natural peanut butter with no additives)
1 lime
1/2 packet of mung bean shoots
2 baby coz lettuce
1/8 red cabbage
2 carrots
1/4 bunch mint
1/4 bunch coriander
From the pantry
2 tablespoon fish sauce
Splash of soy or tamari
Prep and Cook
Bring two medium pots of water up to the boil.
Cook Eggs
Gently add 6 eggs to your pot of boiling water and cook for 6 minutes (less if you want a runny yolk).
Transfer eggs to a bowl of ice cold water, peel, and slice into halves.
Prep Vegetables
Save On Washing Up.
Use the same bowl to refresh and wash everything in, just empty out the water and start fresh each time. Place the washed veg straight onto your serving platter.
Cut the base of both lettuces and separate out the leaves into a bowl of cold water and wash well. Shake off the excess water and arrange on your platter.
Top and tail your beans. Drop into your other pot of boiling water just till they change colour (around 30 seconds) then drain and refresh (cool down) in cold water. Once cold, strain and transfer to your platter.
Slice cherry tomatoes in half.
Cut the cucumber into nice chunks.
Wash and pick mint and coriander leaves.
Peel carrots and either grate or use a julienne peeler.
Cut the red cabbage into small wedges and wash in cold water.
Empty mung beans into a bowl of cold water; this will bring them back to life and wash off any bad smell.
Make Satay Sauce
Combine peanut butter, fish sauce and coconut milk in a small saucepan. Gently warm on a medium heat working constantly so that it doesn’t catch. Cook until it just begins to bubble.
Remove from the heat and add in the lime juice and a dash of soy or tamari.
Like Your Satay A Little Sweet?
A little sweet chilli sauce works well in a satay sauce but not essential if you are wanting to avoid sugars.
Plate it Pretty
Use a really large flat platter and build each component it’s own section around the plate. I started with the lettuce first as it takes up the most space. Work around clockwise and finish with the mung beans as they look cool but are also a good space filler.
Scatter over your mint and coriander leaves.
Top the platter with the eggs.
Add a light scattering of golden crispy shallots as well as in a small bowl on the side.
Serve satay sauce beside.
Enjoy!
Lunch tomorrow
I find sometimes it’s easier to plate up for lunch at the same time as you serve dinner, otherwise it’s too easy to overeat, and you may find there isn’t leftovers left for lunch. Portion control is so much easier when you don’t have to resist it.