Gado gado

Vegetables and eggs

• 1000 g water
• 2 potatoes, peeled and cut into thick wedges (approx. 16 wedges)
• 4 eggs, washed
• 100 g green beans, trimmed
• ¼ - ½ red cabbage, trimmed and cut into pieces (5 cm)
• cold water, for cooling

Peanut sauce

• 300 g roasted salted peanuts
• 30 g dried shrimp (see Tips)
• ½ tsp shrimp paste (belechan)
• 2 dried chillies
• 50 g eschalot
• 2 garlic cloves
• 5 fresh kaffir lime leaves, stalks removed and leaves torn into pieces
• 60 g olive oil
• 50 g palm sugar
• 70 g tamarind paste
• 1 tsp salt
• 300 g water (see Tips)
• 200 g coconut milk

Assembly

• olive oil, for frying
• 300 g tempeh, cut into pieces (1 cm thickness)
• 300 g firm tofu, cut into batons (1 cm thickness)
• 1 Lebanese cucumber, cut into thin diagonal slices (approx. 5 mm)
• bean sprouts, to serve
• fried shallots, for sprinkling (see Tips)