A TASTE OF Indonesia

RECIPES, STYLING & PHOTOGRAPHS BY VICKIE DE BEER INDONESIAN CUISINE OFFERS A VIBRANT COLLECTION OF FLAVOURS FROM MORE THAN 17000 ISLANDS IN SOUTHEAST ASIA. WE GAVE OUR FAVOURITE INDONESIAN DISHES A LOW-CARB MAKEOVER.

GADO GADO

SERVES 6

KEEP ON TRACK (per serving)

PROTEIN 29G

CARBS 15G

FAT 20G

Gado Gado, which means mixture or medley, is a typical street food in Indonesia. There are many regional variations, but the one constant is a delicious peanut dressing drizzled over the crunchy veggies.

FOR THE SALAD

3 chicken breast fillets, cubed salt

45ml (3 tbsp) curry powder

30ml (2 tbsp) coconut oil

3 eggs

1 medium cabbage, sliced

3 snacking cucumbers or baby marrows, sliced thinly

3 spring onions, sliced

50g bean sprouts

FOR THE DRESSING

1 garlic clove, chopped finely

100ml (about 6 tbsp) peanut butter juice of 2 limes

30ml (2 tbsp) soya sauce

30ml (2 tbsp) fish sauce

1 red chilli, chopped finely

30ml (2 tbsp) water (or more)

TO SERVE

30g bean sprouts

30g peanuts, chopped roughly small handful of fresh coriander and mint

1 lime, sliced into wedges

1. Place the cubed chicken in a bowl. Season with salt and sprinkle with curry powder; toss to coat. Heat the coconut oil in a medium pan over medium heat and cook the chicken for 10–12 minutes or until cooked. Remove from the heat and set aside.

2. Fill a saucepan with water and bring it to the boil. Drop the eggs into the boiling water with a slotted spoon and cook for 3–4 minutes for soft-boiled eggs. Transfer the eggs from the boiling water to a colander using a slotted spoon and run under cold tap water. Peel the eggs and set aside.