Gado-Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes, boiled and sliced
• 1 cup green beans, blanched
• 2 cups cabbage, blanched
• 1 cup bean sprouts, blanched
• 1 block firm tofu, fried and cubed
• 1 block tempeh, fried and cubed
• 2 eggs, hard-boiled and halved
• 1 cucumber, sliced
• 1 cup roasted peanuts, ground
• 2 cloves garlic
• 2 red chilies
• 2 tbsp palm sugar
• 2 tbsp tamarind water
• 1 cup coconut milk
• Fried shallots and prawn crackers, for garnish

Instructions

1. 1Blend ground peanuts, garlic, chilies, palm sugar, and tamarind water with coconut milk into a smooth, pourable peanut sauce, then simmer briefly until thickened.
2. 2Arrange the boiled potatoes, blanched vegetables, tofu, and tempeh on a large platter.
3. 3Tuck the hard-boiled egg halves and cucumber slices among the vegetables.
4. 4Pour the warm peanut sauce generously over the entire platter.
5. 5Sprinkle with fried shallots and serve with prawn crackers on the side.

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