Gado Gado Bowl with Soy Egg

DAY PRIOR TO SERVICE:

1. Prepare the Soy Marinated Eggs per recipe instructions.
2. Prepare the Spicy Peanut Dressing per recipe instructions.
3. Prepare the Brown Rice Pilaf per recipe instructions. Follow instructions for cooling rice.
4. Blanch broccoli following recipe instructions.
5. Place the roasted peanuts in a food processor and pulse. Take care not to over process, just crush pieces for texture.
6. Store, wrapped, labeled, and dated in dry storage.

DAY OF SERVICE:

1. Remove stickers from limes and bell peppers, if needed. Wash limes, bell peppers, cabbage, cucumbers, scallions, and cilantro under cool running water.
2. Use sectionizer to cut limes into wedges.
3. Remove stem, seeds, and membrane from bell peppers. Slice bell peppers into thin strips.
4. Trim the ends off cucumbers and cut into thin rounds.
5. For the cabbage, use food processor with shredding attachment, to create uniform thin slices.
6. Remove leaves from cilantro and discard stems. Chop the cilantro leaves.
7. Store veggies separately in the cooler, covered, until needed.

Hold at 41°F or below.

8. Remove the Soy Marinated Hardboiled Eggs from marinade and cut into quarters.
9. Cold hold eggs, wrapped, in the cooler until needed.

Hold at 41°F or below.

TO SERVE:

1. Portion 1 cup cold Brown Rice Pilaf and top with 1/4 cup Blanched Broccoli, 1/4 cup Shredded Cabbage, 1 tablespoon thinly sliced Bell Pepper and 1 tablespoon shredded Carrot. Add 3 slices Cucumber, 4 quarters Soy Marinated Hardboiled Egg. Finish with Lime wedge and sprinkle of chopped Cilantro and crushed Peanuts. Serve with 2 tablespoons Spicy Peanut Dressing.
2. Gado Gado bowls hold well and do not need to be batch cooked for service.
3. Cold hold until served.

Hold at 41°F or below.

4. Serving is 1 Gado Gado bowl.