Gado-gado vegetable salad - PCOS-Friendly Recipe

Wind down your day with this nourishing american Gado-gado vegetable salad. A well-balanced dinner is essential for women managing PCOS, as it supports overnight hormone regulation and helps prepare the body for restful sleep. This recipe combines wholesome ingredients that support both satiety and metabolic health.

This recipe pairs well with a side of leafy greens or a simple mixed salad to add extra fiber and micronutrients to your dinner.

http://www.maangchi.com/recipe/gado-gado-indonesian-salad Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! http://www.youtube.com/user/MariskaLim This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird's eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they're smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there's salt in the peanut butter. 3. Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce. 4. Add ½ cup of water and mix it well. 5. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. 6. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping. 7. Serve with steamed rice. Or make sauce using a food processor (cooking time: 15-20 minutes) 1. Grind 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar in a food processor until smooth. 2. In a bowl, mix the blanched vegetables with the sauce. Transfer to a serving plate. 3. Garnish with fried shallots, shrimp crackers, and emping. 4. Serve with steamed rice.