Satay Chicken with Gado Gado Salad

1 chicken breast

150 g peanuts

1 tbsp mustard powder

4 cloves

¼ tsp mixed spice

1 tsp turmeric powder

½ tsp dried chilli

1 tin coconut cream

1 stick lemongrass

1 5cm knob of fresh ginger

 

 

Place your peanuts, mustard powder, cloves, mixed spice, turmeric, chilli, lemongrass and ginger into your food processor and blend until smooth. Cut your chicken breast into strips and baste with 2 tbpsp of satay paste and allow to marinade for 2 hours, then thread onto skewers and cook onto a ridged grill. Take the remaining satay paste and place it into a saucepan, add the coconut cream and simmer until a saucy consistency is achieved.

 

 

1/2 Baby Cos

4 boiled eggs

1 stick celery sliced

1 cucumber ½ sliced ½ cubed

1 Spanish onion finely sliced

 

 

Whisk together all Gado Gado sauce ingredients to form a vinaigrette

1 tbsp sesame oil

2 tbsp fish sauce

1 tbsp sushi vinegar

1 tbsp mustard powder.

 

Plate up the cos lettuce and all other salad ingredients and drizzle with Gado gado sauce and serve with grilled chicken skewers