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.
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Esta historia es de la edición Volume 43 de Lose It!.
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