Gado-gado

Ingredients14

• potatoes300 g
• white cabbage200 g
• long beans150 g
• bean sprouts150 g
• firm tofu200 g
• tempeh150 g
• eggs4
• cucumber1
• roasted peanuts200 g
• garlic3 cloves
• red chilies3
• palm sugar2 tbsp
• kecap manis2 tbsp
• tamarind paste1 tbsp

Method

1. Boil the potatoes until tender, then peel and slice them. Hard-boil the eggs, cool, peel, and halve them.
2. Cut the cabbage and long beans into bite-size pieces. Blanch them and the bean sprouts briefly in boiling water, then drain.
3. Slice the tofu and tempeh, then fry until golden. Slice the cucumber.
4. Grind the peanuts, garlic, and chilies to a coarse paste. Stir in palm sugar, kecap manis, tamarind paste, and enough warm water to make a thick sauce.
5. Arrange the vegetables, tofu, tempeh, potatoes, and eggs on a plate.
6. Spoon the warm peanut sauce generously over the salad and serve immediately.