Malaysian Gado Gado Satay Salad 馬來亞加多加沙爹沙律

Serves 4

For the Peanut Satay Dressing

60g Jimmy's Sate Sauce

20g Crunchy Peanut Butter

6g Sesame Oil

40g Rice Vinegar

40g Plum Sauce (or sweet chilli sauce or just sugar)

5g Minced Garlic10g Minced Ginger

10g Cold Water150ml Coconut Milk

For the salad

180g French Beans, blanched in boiling water until tender

500g New Potatoes, boiled and cut into chunks

2 Carrots, peeled and thinly sliced into strips

120g Bean Sprouts

½ Cucmber, deseeded and sliced

2 Fresh Eggs

Small Bunch of Fresh Coriander,

finely choppedSalt

Bring a large saucepan of salted water to the boil. Trim the top of the beans and drop them into the boiling water. Cook for around 2-3 minutes, you want the beans to be just tender and still a little crunchy. It's important not to overcook them so keep a close eye on them and take one or two out to test them. Once they're ready, remove with a slotted spoon and cool them down as quickly as possible under cold running water.
In the same saucepan of boiling water, cook the potatoes. I've used new potatoes which I've cooked whole, leaving the skin on. If you have large potatoes, it's best to peel them first and cut into bite sized chunks before cooking. Cook the potatoes until nice and tender, then drain and cool quickly in cold water. Once cooled, new potatoes will need chopping in half or in quarters, depending in their size.
Peel the carrots and slice them into thin strips. I have a really great julienne peeler which does this job for you in seconds, well worth the small investment for moments like this.
Boil the eggs for around 6 minutes if you like the yolk to be still a little runny, longer if you prefer them to be set hard,
To make the satay sauce, weigh out all the ingredients and mix together.
To assemble, mix all the salad ingredients together with the chopped coriander, dress with the satay sauce and gently mix again. Top with the boiled eggs.

Enjoy! And don't forget to tag @somerset.foodie (instagram) or @SomersetFoodie (facebook) if you make this at home.

材料（可供 4 人享用）

花生沙嗲醬:

沙拉:

作法:

在一個大鍋中加入鹽水煮沸。修剪法國豆的兩端，放入滾水中。煮約 2-3 分鐘，直到豆子剛變軟，仍然略脆。切記不要煮過頭，隨時注意，取出一兩根試試。煮好後，用漏網勺撈出，立刻在冷水下沖涼。
在同一鍋滾水中，煮土豆。我使用的是整顆的新土豆，保留皮。如果是大土豆，最好先去皮並切成適口大小的塊。煮至土豆變軟，然後迅速用冷水沖涼。冷卻後，根據大小將新土豆切成二分之一或四分之一。
去皮胡蘿蔔並切成細條。我有一個很好的切絲器，可以在幾秒鐘內完成這個工作，這樣的小投資非常值得。
如果你喜歡蛋黃稍微流心，可以煮蛋約 6 分鐘；如果喜歡蛋黃全熟，則要煮久一些。
製作沙嗲醬，將所有材料稱量後混合在一起。
組裝時，將所有沙拉材料與切碎的香菜混合，淋上沙嗲醬，再輕輕攪拌一次。最後放上煮熟的雞蛋。

享用吧！如果你在家製作這道菜，別忘了在 Instagram 標註 @somerset.foodie 或 Facebook @SomersetFoodie。

@somerset.foodie