Blanched Vegetables With Peanut Sauce

Ingredients:

- 100 g long bean / French bean, cut into 3 cm length
- 150 g waterspinach / spinach, cut into 2 cm length
- 5 pc sheets white cabbage / chinese cabbage, cut into 3 cm length
- 100 g beansprouts, the brown-ends discarded
- 2 pc big-size potatoes, boiled, peeled and sliced
- 2 pc hard-boiled eggs, halved or quartered
- 200 g tempeh, sliced
- 200 g tofu, sliced

FOR PEANUT SAUCE

- 200 g roasted peanut, blended or Pindakaas
- 250 ml thick coconut milk
- 3 pc kaffir lime leaves
- 1 tsp brown / palm sugar
- 2 tbsp tamarind water (1 tsp tamarind pulp soaked in 2 tbsp water)
- 2 tsp Indonesian sweet soya sauce / kecap manis

SPICE FOR THE PEANUT SAUCE

- 2 pc large red Chillis, de-seeded, chopped
- 5 pc shallots, chopped
- 3 gloves garlic, chopped
- 1 tsp salt

Preparation:

- Boil potatoes and egg until well cooked. Let it cool until cool enough to handle and slice.
- boil potatos

For peanut sauce:

- Put all ingredients for the paste in a blender & blend until smooth.
- Heat 2 tbsp oil in a saucepan, stir-fry the paste & kaffir-lime leaves until fragrant. Pour in the coconut milk. Add the tamarind water and brown sugar. Stir to mix and bring to boil.
- Add the peanut powder / pindakaas, simmer and stirring occationally until the sauce becomes thick.

sauce Gado Gado:

- Add the Indonesian sweet soya sauce/kecap manis. - Stir to mix and remove from heat.

For vegetables:

- Pour in enough water in a medium-size of saucepan. Bring to boil.
- Blanch the vegetables separately and set to drain in a colander.

blanch vegetables :

Attention: Boil the water spinach/ spinach and beansprouts for about 1-2 minutes only to prevent overcooked.

For tempe and tofu:

Slice, soak in a salt water & deep-frying until half cooked / well cooked. Set aside to drain.

tofu and tempeh:

(Look at "Fried Tempe & Tofu" for detailed instructions.)

Serving Method for Gado-Gado:

- Arrange the potatoes, tofu, tempeh and egg around the edge of serving plate. Put the vegetables somewhere in the middle of the plate.
- Pour the sauce on the top. Garnish with kerupuk udang (shrimp crackers) or emping. Add the "Sambal Bawang" if you like it SPICY!!

NOTE FOR THE PEANUT SAUCE:

1st > If using raw peanut: Stir-fry the peanut in a fryingpan until light brown (5 minutes) then blend in a blender into a smooth powder.
2nd > If you prefer a short cut method by using Pindakaas (Dutch peanut butter), you can use it right away.

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