Whole Food Love with Chef Cynthia Louise

Gado Gado

Gado gado is one of the well known dishes from Indonesia which usually has slightly boiled, blanched or steamed vegetables, hard-boiled eggs, and boiled potatoes.

Serves: 3

Ingredients

(use organic where possible)

• 4 potatoes, cut into wedges
• 1 carrot, cut into large sticks
• 1 zucchini, cut into large sticks
• ½ head cauliflower, cut into bite-sized pieces
• ½ bunch of broccoli, cut into bite-sized pieces
• ½ wombok cabbage (also known as Chinese or Napa cabbage), roughly chopped
• 4 eggs, boiled and cut into quarters
• 300g mung bean shoots
• 1 bunch fresh coriander, roughly chopped
• 1 bunch thai basil, leaves removed
• 1 long red chili, finely chopped

Directions

1. Steam your potatoes until cooked but not too soft.
2. Remove and set aside.
3. Steam your carrot, zucchini, cauliflower, and broccoli until al dente.
4. Remove and mix with the potatoes.
5. Add the rest of the ingredients to the same bowl.
6. Season with salt and pepper.

NOT PEANUT SATAY SAUCE

Ingredients

(use organic where possible)

• 1/2 cup, almond butter
• 2 tbsp sesame oil
• 2 tbsp grated fresh ginger
• 1/2 garlic clove
• 1/4 tsp cayenne pepper
• 3 tbsp tamari
• 1/2 cup water

Directions

1. Add all ingredients into a blender and blend until smooth.
2. Mix in more ginger, tamari, and cayenne if you want a stronger flavor.