Indonesian Turkey Gado-Gado Bowl
with coconut rice and spicy satay sauce
Our version of the nourishing and satisfying Indonesian salad "Gado-Gado" is bursting with stir-fried veggies, fresh herbs and seasoned turkey. A signature spicy satay sauce hits everything with a burst of nutty flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Turkey Strips
140 g
Basmati Rice
165 mL
Coconut Milk
227 g
Sugar Snap Peas
66 g
Mini Cucumber
7 g
Cilantro
¼ tsp
Garlic Salt
27 g
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 unit
Lime
32 g
Peanut Butter
(Contains: Peanuts)
30 mL
Sriracha
1 tbsp
Golden Turmeric Spice Blend
Not included in your delivery
1 tbsp
Oil*
1 g
Salt and Pepper*
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
In a medium pot, bring coconut milk and 1/2 cup warm water to a boil (3/4 cup for 4 portions) Start the recipe when the coconut milk mixture is simmering! Read the entire recipe card. To the simmering coconut milk mixture, add rice, 1/2 tsp sugar and 1/4 tsp salt (double both for 4 portions). Stir well, cover and reduce heat to medium-low. Cook, for 12-14 min, until rice is tender and water is absorbed .Fluff and stir rice with a fork. Set aside, covered, while you prepare the rest of the recipe.
Meanwhile, wash and dry all produce. Trim snap peas. In a large pan, heat 1 tbsp butter (double for 4 portions) over medium-high heat. When the butter is melted, add snap peas. Cook, tossing occasionally, for 3-4 min, until bright green and tender-crisp. Season with salt and pepper. Set aside on a plate.
Thinly slice cucumbers. Juice half the lime, then cut remaining into wedges.
Pat turkey dry with paper towels. In the same pan (from step 2) heat 1 tbsp oil (double for 4 portions) over medium-high. When the pan is hot, add turkey. Season with salt, pepper and Golden Turmeric Spice Blend. Cook, stirring occasionally, for 4-5 min, until cooked through. Off heat, add half the soy sauce. Toss to combine.
Meanwhile, to a medium bowl, add peanut butter, half the sriracha, remaining soy sauce, 1/4 tsp garlic salt, 1 tsp sugar, 1 tsp lime juice and 2-3 tbsp warm water (double all for 4 portions). Whisk well until creamy.
Plate coconut rice with turkey, cucumbers, snap peas and lime wedges alongside. Drizzle with spicy peanut sauce. Roughly tear cilantro over top. Drizzle with remaining sriracha to taste. Enjoy!
