Ingredients
Salad
- 1/2 a continental cucumber or one Lebanese cucumber, sliced into lengths
- A handful of snow peas, sliced lengthways or green beans
- 1 packet of bean shoots - rinsed well
- 2 handfuls of baby cos lettuce leaves, halved
- 1/4 wombok/Chinese cabbage, thickly sliced
- 4 eggs hard boiled, cooled and halved
- 1 small block of firm tofu, in 1/2 x 1 x 2 cm slices
- 1 corn cob, sliced into 1 cm rounds
- 4 medium potatoes, peeled and cut into 2cm cubes
Peanut Sauce
- 1 cup of roasted peanuts
- 1 small tin of coconut milk (about 300ml)
- 2 cloves garlic, peeled
- 1/2 a brown onion, halved
- 1-2 tsp sambal olek or other chilli paste
- 1-2 tsp honey/agave/sugar
- 1-2 Tbs soy sauce
- olive oil
- Juice of one lime or half a lemon
Marinated Chicken
- 500 grams chicken breast fillets, Cut into small pieces
- 2 teaspoons soy sauce
- 1 teaspoons ginger, Grated
- 1 teaspoons garlic, Crushed
- 1 --- lime, Juice of one lime
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place chicken pieces in a bowl with all the chicken Marinate Ingredients minus the peanut oil and marinate in Fridge for 1 Hour. Place the potatoes in the rice basket with 800g of water and cook, speed 1 varoma, for 10 mins
Place the cabbage and corn in the base of the varoma and place on top once the 10 min is up. Cook another 5 mins on varoma speed 1
After this add the beans/peas on the top varoma tray and cook another 5 mins, varoma speed 1
Once all cooked add to a bowl with all the raw salad ingredients and gently toss to roughly combine
Cook the eggs on the stove top now if you haven't pre-done this - Put the peanuts in the TM bowl and chop on speed 5 till it they are approx 2mm in size, remove 3 Tbs and set aside.Process the rest on speed 6-7 till resembling peanut butter, if it looks to dry, scrape down the sides and add some olive oil. Once smooth, set aside with the crunchy bits.
Chop garlic speed 7, 2-3 secs, chop onion speed 5, 2-3 secs, add a splash of olive oil and cook on reverse speed 1-2, 100 degrees, for 3 mins.
Add the peanut butter, lime juice, 1 tsp of chilli and sweetener, and 1 Tbs soy sauce and cook reverse speed 1-2, for 2 mins, 100 degrees
Add the tin of coconut milk and cook for 5 mins, reverse speed 1-2, 100 degrees
Check the taste and add more chilli, sweetener and/or soy sauce as needed for personal taste.
If its not thick enough, cook another 3-5 mins mins with the MC off
While the satay sauce is cooking, pan fry the tofu and chicken in some olice oil for 2 to 3 minutes each side. Once cooked, turn off the heat and splash some soy sauce over and toss to coat.
Arrange the mixed veg in the bowl on a platter, arrange the eggs around the edge, and tofu and chicken over the top.
Drizzle the warm satay sauce over the top and ENJOY!
Chicken Gado Gado
Tip
This recipe is based on a traditional Gado Gado dish with marinated chicken added for variation. You can omit the Tofu if you wish or reduce the amount of chicken in the dish.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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