Gado-Gado (Peanut Vegetable Salad) 🥜

Zubereitung

1. 1

   Blanch vegetables in stages — potatoes/cassava first, then cabbage, longbeans, sprouts 30 seconds — and shock cold so everything stays crisp and coloured.

2. 2

   Pound the sauce in a mortar: peanuts with salt to a coarse paste, add garlic, chili and palm sugar, then tamarind and warm water by spoonfuls until you can stir it into a pourable, glossy sauce. Lime at the end, off the heat.

3. 3

   Arrange veg, tofu, tempeh and egg on a plate — traditionally in separate heaps, not tossed.

4. 4

   Bathe the plate in peanut sauce, scatter fried shallots, serve with warm ketupak and krupuk.

5. 5

   At the table everything gets mixed together; that's the point of the name.