recipes
Gado Gado
A combination of vegetables and egg with a nutty satay sauce.
serves 5
15 min prep
ingredients
| 4 cups sliced vegetables (julienne carrots, sliced beans, red capsicum) 1/3 cucumber, sliced 3 hard boiled eggs, quartered Cherry tomatoes and bean sprouts for serving 1/4 cup fried shallots for garnish Satay Sauce: 1 tablespoon oil 1/3 cup frozen Birds Eye Chopped Onions 1 clove garlic, crushed 1/2 cup crunchy peanut butter 1/4 cup water 1 teaspoon finely chopped red chilli 1 teaspoon Kejap Manis (Indonesian sweet soy sauce) 1 tablespoon tamarind paste or lemon juice 1 teaspoon brown sugar 1/2 cup coconut milk |
instructions
step 1
Blanch vegetables in boiling water, drain and refresh under cold water. Arrange vegetables and cucumber on serving plates, serve with egg, tomatoes and sprinkle with bean sprouts.
step 2
Heat oil in a small saucepan, add frozen Birds Eye Chopped Onions and the garlic and cook over a low heat for 2-3 minutes or until softened.
step 3
Stir in peanut butter, water, chilli, Kejap Manis, tamarind, brown sugar and coconut milk. Simmer for 5 minutes stirring occasionally. Serve satay sauce spooned over salad and garnish with fried shallots.
recipe tip
Fried shallots can be purchased in Asian food stores and they are fried and dried ready for use.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1450kJ (346Cal) | 488kJ (117Cal) |
| Protein | 15.9g | 5.4g |
| Fat - Total | 25.5g | 8.6g |
| - Saturated | 5.5g | 1.9g |
| Carbohydrate | 12.1g | 4.1g |
| - Sugars | 9.1g | 3.1g |
| Dietary Fibre | 7.0g | 2.4g |
| Sodium | 206mg | 70mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Gado Gado
Gado Gado
A combination of vegetables and egg with a nutty satay sauce.
ingredients
4 cups sliced vegetables (julienne carrots, sliced beans, red capsicum)
1/3 cucumber, sliced
3 hard boiled eggs, quartered
Cherry tomatoes and bean sprouts for serving
1/4 cup fried shallots for garnish
Satay Sauce:
1 tablespoon oil
1/3 cup frozen Birds Eye Chopped Onions
1 clove garlic, crushed
1/2 cup crunchy peanut butter
1/4 cup water
1 teaspoon finely chopped red chilli
1 teaspoon Kejap Manis (Indonesian sweet soy sauce)
1 tablespoon tamarind paste or lemon juice
1 teaspoon brown sugar
1/2 cup coconut milk
instructions
step 1
Blanch vegetables in boiling water, drain and refresh under cold water. Arrange vegetables and cucumber on serving plates, serve with egg, tomatoes and sprinkle with bean sprouts.
step 2
Heat oil in a small saucepan, add frozen Birds Eye Chopped Onions and the garlic and cook over a low heat for 2-3 minutes or until softened.
step 3
Stir in peanut butter, water, chilli, Kejap Manis, tamarind, brown sugar and coconut milk. Simmer for 5 minutes stirring occasionally. Serve satay sauce spooned over salad and garnish with fried shallots.
serves 5 15 min prep recipe tip
Fried shallots can be purchased in Asian food stores and they are fried and dried ready for use.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au