Gado-gado

• 4 u Egg
  Swaps (2)
• 200 g Tofu (firm)
• 2 cloves Garlic
• 2 u Carrot (cut into batons)
• 400 g Potato (waxy)
  Swaps (1)
• Salt (to taste)
• 4 tablespoons Vegetable Oil (for frying the tofu, tempeh and garlic)
• 2 u Red Chilli (to taste)
• 1 tablespoon Tamarind Paste
• 1 u Cucumber (sliced)
• 150 g Bean Sprouts
• 200 g Green Beans (trimmed)
• 2 tablespoons Palm Sugar (or soft brown sugar)
• 200 g Roasted Peanut (unsalted)
• 200 g Tempeh (or more tofu)
• 250 g White cabbage (shredded)
• 300 ml Water (hot)
• 1 tablespoon Kecap manis

Instructions

1. 1

   Boil the potatoes whole, in their skins, in salted water until a knife slides in easily. Peel them while still warm and cut into thick slices.

   20 min

2. 2

   Boil the eggs for 9 minutes, cool them in cold water, peel and quarter them.

   9 min

3. 3

   In a pan of boiling salted water, blanch in batches the green beans (4 minutes), the carrots and the cabbage (2 minutes each) and the bean sprouts (30 seconds). Transfer each batch to a bowl of iced water to keep the colour, then drain everything very well.

   12 min

4. 4

   Pat the tofu and tempeh dry with kitchen paper and cut into cubes or slices. Fry them in the hot oil, in batches, until crisp on the outside, then drain on paper. In the same oil, fry the garlic and chillies for a minute.

   12 min

5. 5

   Blend the peanuts with the garlic and chillies, palm sugar, tamarind, kecap manis, salt and some of the water to a slightly coarse paste. Tip it into a saucepan with the rest of the water and simmer gently, stirring, until it is as thick as custard.

   8 min

6. 6

   Arrange the potatoes, vegetables, cucumber, tofu, tempeh and egg on a platter or plates. Spoon over the warm sauce, or serve it on the side so everyone can help themselves.