Gado gado

Name: Gado gado
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 600 grams Chicken thigh fillet, Sliced into Thin Strips; 1 cup Sticky rice, uncooked; 4 Eggs, soft boiled; 250 grams Green beans, cleaned and cut in halfs; 125 grams Bean sprouts; 4 medium to large carrots, sliced thinly in a mandoline slicer; 1/5 Chinese cabbage, sliced thinly; 1 Cucumber, sliced thinly; 2 Spring onions, chopped for garnish; 1 clove of garlic; 1/2 centimeter of ginger, grated finely; 1/2 onion, grated finely; 1 tsp sambal; 1/2 lime, for grated peel and juice; 1/2 tbsp honey; 1 tsp sesame oil; 1 tsbp soy sauce; 3 tbs ketjap manis; Black pepper, freshly grated and to taste; 1/2 tbsp Rice bran oil; 125 grams peanut butter; 25 grams salted and roasted peanuts, roughly chopped; 200 ml coconut milk; 1 red onion, finely grated; 1 clove of garlic, finely grated; Ketjap manis, to taste; 1/2 tsp sambal; Salt, to taste; Pepper, to taste; 2 kaffir lime leaves

7 steps

Prep:20minCook:30min

Embark on a flavorful journey to Indonesia with this simple gado gado recipe. Gado gado, meaning "mix-mix" in Indonesian, embodies the rich culinary heritage of the Indonesian archipelago. Born from a fusion of indigenous ingredients and influences from neighboring countries, this dish has become a beloved staple of Indonesian cuisine. This Indonesian salad celebrates the freshness of its ingredients and the boldness of its spices. Tender slices of grilled chicken, soft-boiled eggs, and a colorful array of blanched vegetables unite in perfect harmony, harmonized by a luscious peanut sauce enriched with coconut milk and aromatic spices. Whether enjoyed as a hearty main course or a vibrant side dish, gado gado promises to transport you to the bustling streets of Indonesia with every bite. To elevate your experience, consider pairing it with crispy kroepoek on the side. As you delve into this culinary adventure, remember that gado gado is versatile, allowing for customization according to your preferences. So, tighten your apron strings and prepare to savor the flavors of Indonesia in every mouthful. Nooshé jān. Love, Irv

Updated at: Mon, 20 May 2024 15:36:12 GMT

Ingredients

4 servings

600 gramsChicken thigh fillet

Sliced into Thin Strips

250 gramsGreen beans

cleaned and cut in halfs

125 gramsBean sprouts

4carrots

medium to large, sliced thinly in a mandoline slicer

0.2Chinese cabbage

Sate marinade

1clove of garlic

0.5 centimeterginger

grated finely

0.5onion

grated finely

1 tspsambal

0.5lime

for grated peel and juice

½ Tbsphoney

1 tspsesame oil

1 tsbpsoy sauce

3 Tbsketjap manis

Black pepper

freshly grated and to taste

Peanut sauce

½ TbspRice bran oil

125 gramspeanut butter

25 gramssalted and roasted peanuts

roughly chopped

200mlcoconut milk

1 clovegarlic

½ tspsambal

Instructions

Step 1

Combine all the ingredients for the sate marinade in a bowl. Mix well. Add the sliced chicken thigh fillets to the marinade, ensuring they are evenly coated. Allow the chicken to marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Step 2

Prepare the peanut sauce by heating the rice bran oil in a saucepan over medium heat. Add the finely grated red onion and garlic. Sauté until fragrant. Stir in the peanut butter, chopped peanuts, coconut milk, ketjap manis, sambal oelak, salt, and pepper. Cook, stirring frequently, until the sauce thickens to your desired consistency. Adjust the seasoning according to your taste. Set aside.

Step 3

Prepare the rice according to package instructions. Set aside.

Step 4

For the soft-boiled eggs, add 3 cm of water to a saucepot, cover, and bring to a boil over high heat. Once boiling, carefully add the eggs straight from the refrigerator into the pot. Replace the lid and let them boil for exactly six minutes. After six minutes, remove the eggs from the pot and place them in an ice water bath or run them under cool water until they are cool enough to handle. Peel and set aside.

Step 5

Boil the green beans in a large pot of water until they are tender but still crisp (al dente), about 13 to 15 minutes. With 3 to 4 minutes left on the timer, blanch the sliced cabbage, sliced carrots, and green beans together in the boiling water. Transfer them to an ice water bath to stop the cooking process. Drain and set aside. Thinly slice the cucumber and chop the spring onions for garnish. Set aside.

Step 6

Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken thigh strips until they are cooked through and slightly charred on the edges, about 4-5 minutes per side. Remove from heat and set aside.

Step 7

Arrange the cooked pandan rice, grilled chicken, soft-boiled eggs (sliced in half), blanched vegetables, bean sprouts, and sliced cucumber on a serving platter or individual plates. Drizzle the peanut sauce over the top or serve it on the side. Garnish with chopped spring onions. Optionally, serve with kroepoek as a suggestion. Serve immediately and enjoy your delicious gado gado!