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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de dinde
140 g
Riz basmati
165 ml
Lait de coco
227 g
Pois sugar snap
66 g
Mini concombres
7 g
Coriandre
¼ cc
Sel d'ail
27 g
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 pièce(s)
Lime
32 g
Beurre d'arachides
(Contient: Arachides)
30 ml
Sriracha
1 cs
Mélange d'épices au curcuma doré
Pas inclus dans votre livraison
1 cs
Huile*
1 g
Sel et Poivre*
1 cs
Beurre*
(Contient: Lait)
1 cc
Sucre*
Ustensiles
Instructions
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!
