INDONESIA: GADO GADO

Ingredients

• ½ lb green beans (or yardlong beans), cut into 2-inch pieces and blanched
• ½ lb bean sprouts , blanched
• ½ lb white cabbage , sliced and blanched
• 4 hard-boiled eggs , quartered
• 4 small cucumbers , sliced
• 12 oz. firm tofu
• 12 oz. tempeh
• 2 potatoes , boiled and cubed (optional)
• Lontong or rice cake (optional)
• Krupuk or emping (optional)

For the sauce

• 2 cups peanuts , unsalted
• 5 cloves garlic , peeled
• 2 red chili peppers seeded and chopped
• 2 oz. palm sugar
• 1 tablespoon tamarind extract
• Juice of 1 lime
• Salt

Instructions

1. First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
2. Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
3. In a sauce pan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.
4. Cut tofu in 1-inch cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
5. Slice the tempeh and fry it for a few minutes.
6. Arrange all the ingredients on a plate and serve with the peanut sauce.

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