Gado Gado

Ingredients

• 150 g Long Beans
• 200 g Cabbage
• 120 g Bean Sprouts
• 300 g Potatoes
• 250 g Tofu
• 2 pcs Eggs
• 120 g Peanuts
• 2 pcs Shallots
• 3 pcs Garlic
• 1 pcs Red Chili
• 2 tbsp Kecap Manis
• 1 tbsp Tamarind Paste
• 2 tsp Palm Sugar
• 1 pcs Lime
• 5 tbsp Vegetable Oil
• 1 tbsp Salt

Method

1. Trim {long_beans}, cut {cabbage} into bite-size ribbons, rinse {bean_sprouts}, and cube {tofu} so everything cooks evenly and plates neatly.
2. Place {eggs} and {potatoes} in a saucepan, cover with cold water, add {salt}, and bring to a gentle boil over medium heat. Lift out {eggs} when the yolks are just set, then continue cooking {potatoes} until a knife slides in easily.
3. Bring a pot of salted water to a boil over high heat. Blanch {long_beans} until crisp-tender, then {cabbage} until just wilted, and {bean_sprouts} very briefly until bright and barely softened. Drain well so the salad stays light, not watery.
4. Heat {vegetable_oil} in a wide skillet over medium-high heat. Pat {tofu} dry so it browns instead of steams, then fry without crowding until golden and crisp on the edges. Season lightly with {salt} as it comes out.
5. In a small skillet over medium heat, warm a little {vegetable_oil} and sauté sliced {shallots}, {garlic}, and {red_chili} with a pinch of {salt} until fragrant and lightly colored. Add {peanuts} and cook briefly, then blend with {kecap_manis}, {tamarind_paste}, {palm_sugar}, fresh {lime}, and a splash of water until thick, smooth, and savory-sweet. Taste and adjust with more {salt} if needed.
6. Cool and peel {eggs}, then halve them. Peel {potatoes} if needed and cut into thick slices while still warm so they absorb seasoning well.
7. Arrange {potatoes}, {long_beans}, {cabbage}, {bean_sprouts}, and {tofu} on plates, nestle in {eggs}, and spoon over the peanut sauce. Finish with a final squeeze of {lime} for brightness and serve straight away while the contrast of warm, cool, crisp, and creamy is at its best.