Gado Gado with Almond Butter Satay
One of the best things about travelling is the inspiration that you get to bring home to your own kitchen. That, and the whole no getting up to an alarm and cocktails at lunch time thing 😉 I was lucky enough to spend some time in Bali recently, and visited some lovely places. One of my favourites involved a little trek through the rice paddies to get there, and they served the most fabulous Gado Gado.
A traditional Gado Gado is basically an Indonesian salad of slightly cooked veggies, boiled egg, tofu or tempeh and rice, served with a peanut satay sauce. Often traditional meals are well balanced nutritionally – and this is no exception, packed with complete protein, healthy fats, and loads of vitamins and minerals. The great thing about making your own is that you can customise it to suit your own likes, or what you have available at the time. Fantastic for an end of the week / clean out the fridge meal!
My Gado Gado is not exactly traditional, but delicious none the less. I’ve made the satay out of almonds rather than peanuts to bump up the nutritional value – extra calcium and magnesium for your lovely muscles – you’re welcome. If peanuts are your true love, can I suggest searching out the freshest organic peanuts you can source? The non-organic ones are often sprayed heavily to prevent the growth of mould and fungi. Not only are these particular moulds damaging to our health – our liver especially, the chemicals used are easily absorbed and stored in the peanuts due to their naturally high fat content and porous shells.
I served this with rice on the side, but you could easily do quinoa or another favourite cooked grain, chickpeas, roti or even a lovely sourdough. Ordinarily, Gado Gado will have boiled egg for added protein and sustenance too so feel free to add an egg or two to the mix.
[headline]Gado Gado with Almond Butter Satay[/headline]
250-300g pumpkin, peeled and chopped into 5cm pieces (approx)
100g marinated tempeh, chopped into finger sized pieces*
½ red capsicum, sliced
A handful of green beans, tops and tails removed
1 clove of garlic, crushed and chopped
½ cucumber, sliced
For the Satay:
1/4 cup almond butter
1 clove of garlic, minced
1/2 tsp tamari
A pinch of sea salt
3 tsp lemon or lime juice
a few drops of sesame oil
1/4 tsp chili flakes (or more to taste)
1 tbsp water
*There is good tempeh, and there is floury tempeh… I love the Tally Ho brand ‘ready to eat’ tempeh. If you buy one that is not marinated, slice and pop into a shallow bowl with some tamari and herbs and spices of your choice – I like smoked paprika and oregano.
Preheat oven to 220 degrees Celsius.
Arrange the pumpkin on a baking tray and drizzle with a little oil, and sea salt and black pepper.
On another tray place the tempeh.
Pop both into the oven. The tempeh should be nice and crisp after around 20 minutes, and so remove that tray once they are. Keep the pumpkin in a little longer until golden and cooked through.
While you’re waiting saute the beans and capsicum with the garlic and a little oil for a couple of minutes until just tender. Remove from heat and set aside.
To make the satay, combine all ingredients in a bowl and whisk together to combine. Add a little extra water if needed to bring to the right consistency.
To serve, arrange all ingredients in a bowl and top with the satay sauce and sesame seeds if desired. Serve with your favourite cooked grain.