Paleo gado gado bowl
This recipe makes quite a bit of sate sauce so you might not use it all. You can keep it and reheat for use on a salad (for instance) the next day.
Simone van den Berg
cauliflower to make cauliflower rice
I eat this raw by the way
in cubes and baked with spices of your choice
in small cubes
broken down in florets
can of coconut milk
Quickly cook the broccoli and the green beans in boiling water. The broccoli needs no more than 2-3 minutes. The beans need just a bit longer. It needs to be cooked but with a good bite. .
Make the sauce by adding a bit of coconut oil into a sauce pan. Bake the onions until translucent. Add the garlic and bake for a minute.
Add the shrimp paste and the ginger. Bake this for a minute or so and add the almond butter.
Add the coconut milk last and stir until it becomes a smooth sauce. Season with salt and pepper to taste
Take two large bowls and make a base with the cauliflower rice. Divide the veggies on top, the chicken and the mango. Add a spoonful of the sauce on top and add the eggs last.
Traditionally gado gado is served luke warm or cold.
Serve with the remaining sate sauce.
This recipe is from
In Simone's Kitchen