Satay Chicken

gado gado

Also known as Gado Gado, this delightfully tasting Indonesian peanut sauce is traditionally served with vegetables but also performs well with some velveted chicken.

Prep Time

10 min

Cook Time

Serves

25 min

THE FACTS

Better the next day

Great as a vegetarian dish

Able to freeze

Able to dial up the heat

INGREDIENTS

500g Chicken (optional)

2 cups Vegetables (optional)

1 Large onion

2 Cloves garlic

1/4 cup 55g Brown sugar

2 tsp 10g Vinegar

1 tsp 4g Chilli powder

1 tbsp 10g Curry powder

1 cup Peanut butter

1 tbsp 17g Soy sauce

400ml Coconut cream

Salt to taste

Simplified Recipe Card

Gado Gado directly translates to mix mix, when you create this stunning dish you will understand why. What sets an authentic and is worthy of the name gado gado is the Indonesian fried peanuts (kacang), these nuts just hit different.

Bite Size Look

Just a Sliver Tutorial

1 min

0 min

Real time Tutorial

8 min

METHOD

1. Dice onion and finely mince garlic.

2. Add oil and onion to a fry pan on medium heat. and cook onion until golden brown.

3. Make a well and soften garlic for 5 minutes.

4. Make a well and place peanut butter and brown sugar in the centre and melt a before adding coconut cream.

5. Stir until the contents of the fry pan are combined and simmering. Simmer for up to 10 minutes.

6. Add vinegar, soy sauce, curry and chili powders and continue mixing for approximately 10 minutes.

NOTES

If you find your sauce too thick you can add coconut cream, milk or water to thin it out.
Ensure you are tasting the sauce as you go to ensure you have the desired texture taste, add any of the condiments to enhance the taste to your liking.
If you wish to add vegetables, have them steamed until al dente and add vegetables at step number 6.
If you are adding chicken have the chicken velveted, cooked and sitting to the side ready to add at step number 5.