Gado gado with saté bars

Cut the roots into finger-sized bars measuring 10 cm long. Cut the celery sticks in strips of approx. 10 cm long. Cut the dots of the beans. Cut the spring onions into pieces of 10 cm.

Cut the cutlets into long strips and baste them lengthwise on the skewers. Rub the meat with 1 tsp saté, salt and pepper and brush with oil.

Boil the beans with carrot for 4 minutes in plenty of water with salt, add the celery and cook the vegetables for another 5 minutes. Boil the spring onions for 1 minute. Drain the vegetables in a colander, rinse them very briefly with cold water and let them drain.

In the meantime, heat a large frying pan with non-stick coating and toast the satés on each side for 3 minutes.

For the peanut sauce, bring the peanut butter with the coconut milk and the remaining satay herbs to the boil while stirring. Divide the sauce over 4 dishes. Place the vegetables and the satés on 4 plates and add the peanut sauce. Delicious with rice and cassava chips.