Gado-Gado

INGREDIENTS

• 400 grams potatoes, peeled and cubed
• 120 grams beansprouts
• 120 grams cabbage, coarsely shredded
• 120 grams long beans
• 3 tbsp oil
• 50 grams soybean cake(indonesian tempe)
• 120 grams cucumber, sliced into finger lengths
• 5 leaves lettuce, washed and dried
• 2 Hard boiled eggs, peeled and halved
• Fried prawn crackers

SAUCE

• red chili(spicy taste)
• 100 grams shallots
• 7 cloves garlic
• 1 tsp shrimp paste
• 2 tbsp oil
• 2 tbsp water
• 500 ml water
• 2 tbsp rice vinegar
• 1 1/4 tsp salt
• 1/3 cup brown sugar
• 300 grams roasted peanuts, crushed

METHOD

1. Boil the potatoes until firm and tender, then drain  and divide between four serving bowls.
2. Blanch the bean sprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage.
3. Drain both well and divide between each bowl.
4. Cut long beans to finger lengths then boil until tender and place in each bowl.
5. Heat the oil in a pan or wok and fry the soybean cake(tempe) on both sides until brown.
6. Remove and drain on kitchen towel, cube then place in each bowl.
7. Divide the remaining vegetables into each bowl and top with half an egg.
8. Prepare the sauce and pour over the vegetables.
9. Garnish with the prawn cracker.

MAKE THE SAUCE

1. Blend the red chilies, shallots, garlic and shrimp paste with 2 tablespoons water until smooth.
2. Heat the oil and saute the blended ingredients until fragrant.
3. Add the water, vinegar, salt, sugar and peanuts and bring to the boil.
4. Reduce the heat and simmer for another 10 minutes.

or you just have to grind all the sauce ingredients