Gado Gado Indonesian Salad by Barry Horne– Provenance Village Butcher Delivery
Method:If using uncooked chicken, roast the breasts until cooked, cool andslice.Boil the eggs for 6 mins 30 secs for a soft boiled egg.To make the sauce add all
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Ingredients
- 2 chicken breast or 500g of leftover chicken (shredded)
- 1⁄2 cucumber (sliced)
- 1 radish or 1 pack of small breakfast radish (thinly sliced)
- 200g beansprouts
- 200g baby spinach or any salad leaves
- 1 red chilli (thinly sliced)
- 50g crushed peanuts
- 4 eggs (soft boiled)
- 4tsp red curry paste
- 3tsp Kecap manis
- 1tsp sambal chilli paste (optional)
- 1⁄2 can coconut milk
- 100g peanut butter (crunchy or smooth)
- Juice of 1 lime
- 1⁄2 tsp salt
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