Gado Gado: Blanched Vegetables, Tofu and Tempeh with Peanut Sauce

What you need

• 200 g (1 1/3 cups) roasted unsalted peanuts, skins removed; 200 g natural peanut butter works as a shortcut
• 3 cloves garlic
• 3 red chilies, or to taste
• 1/2 tsp shrimp paste, toasted, optional
• 2 tbsp palm sugar, grated, or brown sugar
• 1 tbsp tamarind paste
• 2 tbsp kecap manis, sweet soy sauce
• 1/2 tsp salt, plus more for the potatoes
• 300 ml (1 1/4 cups) water, hot, for the sauce
• 300 g (10 oz) waxy potatoes
• 3 eggs
• 150 g (5 oz) green beans, trimmed and cut in 5 cm lengths
• 150 g (5 oz) white cabbage, shredded
• 100 g (3 1/2 oz) spinach
• 150 g (5 oz) bean sprouts
• 200 g (7 oz) firm tofu
• 150 g (5 oz) tempeh
• 4 tbsp vegetable oil, for frying
• 1 cucumber
• 3 tbsp fried shallots, for serving
• prawn crackers, for serving

Method

Restated from the original video

1. 1

   Boil the potatoes whole in salted water until a knife slides in easily, 15-20 min. Cool, peel and slice them.

2. 2

   Cook the eggs in boiling water for 10 min, cool them in cold water, then peel and quarter.

3. 3

   Set a pot of water boiling with a bowl of cold water next to it. Blanch the green beans for 2-3 min, the cabbage for 1 min, the spinach for 30 seconds and the bean sprouts for 15 seconds, moving each batch into the cold water. Drain well.

4. 4

   Pat the tofu and tempeh dry and cut them into 1 cm slices.

5. 5

   Heat the oil in a frying pan over medium-high heat. Fry the tofu and tempeh until golden and crisp, 3-4 min per side, then drain on paper towels.

6. 6

   In the same oil, fry the garlic and chilies for 1 min until they soften.

7. 7

   Grind the peanuts with the fried garlic, chilies and shrimp paste in a food processor or mortar to a coarse paste.

8. 8

   Scrape the paste into a saucepan with the palm sugar, tamarind paste, kecap manis, salt and the hot water. Simmer over low heat, stirring, until thick and glossy, about 5 min. Add a splash of water if it gets too stiff to pour.

9. 9

   Taste the sauce and adjust so sweet, sour, salty and hot are in balance.

10. 10

    Slice the cucumber into thin rounds.

11. 11

    Arrange the potatoes, blanched vegetables, tofu, tempeh, eggs and cucumber in groups on a large platter.

12. 12

    Spoon the warm peanut sauce over everything, scatter with fried shallots and serve with prawn crackers.

Imported from zarskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.