Quick And Easy, Authentic And Nutritious Curry Pastes And Meal Kits

Malaysian Gado Gado Salad

January 18, 2018

Malaysian Gado Gado Salad

A vibrant and authentic Malaysian salad with a delicious crunch, topped with an indulgent Satay Sauce.

Total Prep and Cook Time 30 mins | Serves 4 | Vegan, Gluten Free

DOWNLOAD THE RECIPE CARD

IN THIS RECIPE

Turban Chopsticks Satay Peanuts

INGREDIENTS 

  • 400g of chicken breast/thigh, cut into 3cm pieces
  • 1 jar Turban Chopsticks Satay Peanuts Paste
  • 1 can (400ml) coconut milk
  • 8 small potatoes, boiled and halved
  • 4 free range eggs, boiled and halved
  • 200g green beans, blanched and halved
  • 150g bean sprouts, blanched
  • 200g tofu/tempeh, pan-fried or baked
  • 1 cup cucumber, cut into cubes
  • fried prawn or veggie crackers to garnish
  • fresh coriander leaves to garnish

METHOD

  1. Heat Turban Chopsticks Satay Peanuts sauce and coconut milk in a pan over low heat, until sauce is well combined and thick. Keep aside.
  1. Preheat a chargrill or barbecue over medium heat. Cook chicken pieces for 2–3 minutes each side or until golden and cooked through.
  1. Place all salad ingredients on a large serving platter. Add grilled chicken and drizzle with lots of satay sauce, fresh coriander leaves, crackers and extra chilli. 

TURBAN TIPS

Vegan Option - Omit chicken and egg, and replace with grilled eggplant, tofu or tempeh.