Gado Gado Salad with Chicken & Satay Sauce

In the Netherlands, we love the combination of chicken and peanut butter sauce! It may sound like a special combination, but it is delicious. Especially with some fried onions on top!

This combination of ingredients flew over during/after the time of colonization. In the 18th century the area of Indonesia was a Dutch Colony. Not something most of us are proud on nowadays. So I am very happy those days are past us. However, and happily, certain dishes of the Indonesian kitchen are still a common to enjoy in the Netherlands. So when you are visiting, enjoy some great Indonesian ‘rijsttafels’, chicken satay or gado gado salad!

gado gado

For this recipe I used chicken from a local farm in the Netherlands. Also known as ‘Zeeuwse Kip’, which means ‘chicken from Zeeland’. Zeeland is an area in the Southwest of the Netherlands and known for its beaches. The farm is completely energy-neutral and uses leftover wood to keep the yard warm. I always love to keep this in mind when buying protein! Moreover, it tastes delicious 🙂

Gado Gado Salad

Servings 2 servings
Prep Time 5 mins
Cook Time 10 mins

Equipment

  • Cooking Pot
  • Frying Pan
  • Chopping Board
  • Saucepan
  • Knife
  • Grater
  • Strainer

Ingredients

  • ¼ Chinese Cabbage
  • Some Broccoli Florets
  • Handful of Green Beans
  • Handful of Bean Sprouts
  • 100 gram Carrots
  • 1 Egg
  • ½ Lime
  • 2 Chicken Breast
  • Some Cilantro optional
  • Chili optional
  • Crispy Fried Onions optional

Peaut Butter Sauce

  • ¼ Lime
  • 3 tbsp Peanut Butter
  • 125 ml Coconut Milk
  • 3 tbsp Soy Sauce or more to taste
  • 1 tsp Brown Sugar
  • 1 clove Garlic
  • 1 tsp Sambal or more to make the sauce spicier

Instructions

Preparations

  • Wash the chinese cabbage and dry it. Chop the cabbage in even pieces and divide over the deep plates. Then cut the ends of the green beans and the broccoli florets in even pieces.
  • Grate the carrots with the grater above a bowl. If you like, you can dress the carrots with some lime juice (about 1 tsp), olive oil (about 4 tsp), salt, pepper and ginger syrup (½ tsp).
  • Pour water into the cooking pot. Add the egg and a pinch of salt and bring it to a boil.

Cooking

  • Once the water is cooking, you can set a timer on 6 minutes. When the timer went off, you can add the green beans and broccoli florets. Cook these shortly (about 2/3 minutes) or until bright green. Then drain the vegetables and eggs and let them cool down completely in some ice water (or under some running cold tapwater).
  • In the meantime, you can start on the peanut butter sauce. For this, cut the clove of garlic in slices. Fry these goldenbrown in some olive oil in the saucepan. Then add the sugar, soy sauce, lime juice and finely grated zest of the lime. Once mixed, you can add the peanut butter, coconut milk and sambal. Bring it to a boil and mix the sauce until it has an even consistency. Do you like the sauce runnier? Feel free to add some water!
  • Grill the chicken in some olive oil, salt and pepper in the frying pan.

Serving

  • Top the cabbage with the different cooked vegetables, a peeled egg, the bean sprouts, chopped cilantro, chili and the grated carrots. Chop the chicken in strips and pour some peanut butter sauce on top of it. Serve the salad with lime and crispy fried onions.
Course: Dinner, Lunch
Cuisine: Indonesian

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