Gado Gado yadah yadah yadah
If you have left over chicken and some fresh veggies, you can make gado gado. An Indonesian dish that’s just a mix of everything really… with peanut sauce poured over. This is one of those dishes that changes every time I make it. Bit’o this bit’o that. Which I’m pretty sure is what it’s all about. I just use what I have in the fridge. But here’s a gado to what you’ll need:
Chicken meat sliced or diced
Red pepper, sliced
Green onion, sliced
Tofu (if you like)
Peanut butter of your choice (almond or whatever)
Sweet chili sauce
Soy sauce or tamari
Fresh red chillies (optional)
Mix all your sauces together first. Adjust seasonings to suit your own taste. But start with 1/4 cup of peanut butter, 1/4 cup of sweet chili sauce and 2 tablespoons of soy or tamari sauce. Add a teaspoon of grated ginger and I shake this in a jar and adjust taste as I go.
Boil a few eggs to hard boiled. And then it’s just a matter of assembling your fresh veggies. Don’t stress too much, but some sort of cabbage should be the base. Of course beans, bean sprouts, and shredded carrots are also best in this salad. But add extra fresh chilies and tofu to your liking. Boiled eggs really make this feel like gado gado. Shred your chicken and add to the salad.
This last photo was taken well after I’d begun writing this post, so by the time I published, my ingredients had already changed. Here I added radish and only had traditional cabbage. See? Play with it how ever it suits you and the contents in your refrigerator! Layer or mix in a large bowl and add the peanut/chili sauce. Top with extra fresh cilantro and fried onions and black sesame seeds and you have a healthy salad that will suffice for dinner and serve you well all week!