Gado-Gado

Ingredients

• 150 g green beans
• 200 g cabbage, shredded
• 150 g beansprouts
• 300 g potatoes, boiled and sliced
• 200 g firm tofu, cubed
• 4 pieces eggs, hard-boiled
• 1 pieces cucumber, sliced
• 150 g roasted peanuts
• 2 tbsp palm sugar
• 1 tbsp tamarind paste
• 2 pieces garlic cloves
• 150 ml coconut milk

Steps

1. 1
   Fry the tofu cubes until golden on all sides and drain.
2. 2
   Blanch each vegetable separately in boiling salted water — beans 3 minutes, cabbage 2, beansprouts 30 seconds — and refresh each in ice water so it keeps its colour and bite.
3. 3
   Grind the peanuts with the garlic to a coarse paste, or pulse in a processor.
4. 4
   Warm the peanut paste with the coconut milk, palm sugar, tamarind and a splash of water until it thickens to a pourable sauce. Season with salt and chilli to taste.
5. 5
   Arrange the vegetables, potato, tofu and cucumber in sections on a large platter.
6. 6
   Add the halved eggs and pour the warm sauce generously over the top.
7. 7
   Serve with prawn crackers, with the sauce still warm against the cool vegetables.