200°C · 15-30 minAllergens
Ei
SojaGado gado with chicken
A delightful fusion of Indonesia, Thailand, and Holland. I prepare the gado gado with fresh vegetables that I quickly stir-fry in a hot wok. The chicken thigh fillet (better living 2 stars) is grilled on the plate, and the mildly spicy satay sauce is made in the Thai style with fresh lemongrass and ginger, coconut milk, and peanuts. On the side, you’ll have basmati and brown rice, cooked with fresh jasmine tea, which adds a refined flavour.
Gado gado with chicken
Chicken thigh fillet (better living 2 stars), pointed cabbage, carrot, cauliflower, yellow beet, radish, bean sprouts, peas, green beans, white onion, red chilli, garlic, lime juice, fresh lemongrass, ginger and lime leaf, chilli powder, cumin seeds, turmeric, peanut butter, fresh free-range egg, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, Thai red curry paste, coconut milk, santen (coconut cream), jasmine tea, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: ei, pinda, soja.
Microwave
Remove the half egg from its shell. Heat the rice and the gado gado loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons). Heat the satay sauce for 30 seconds to 1 minute with the lid open or, as it’s traditionally done, cold. Serve with the egg.
Oven — 200°C, 15-30 minMarleen's choice
Remove the half egg from its shell. Heat the rice and the gado gado covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Serve with the satay sauce warmed in a saucepan or, as it’s traditionally done, cold. Serve with the egg. Disposable containers cannot go in the oven; transfer to an oven dish.