Vegetable platter with peanut sauce

Ingredients for 4 servings:

• 250 g potatoes
• 2 carrots
• 200 g beans, green
• ¼ Chinese cabbage
• 4 eggs, hard-boiled and peeled
• 200 g soy sprouts, fresh
• ½ cucumber(s), sliced
• 150 g firm tofu, finely diced
• 80 g peanuts, unsalted, roughly chopped
• 1 tbsp oil
• 1 onion(s), very finely chopped
• 2 cloves garlic, finely chopped
• 2 chili peppers, red, very finely chopped
• 1 tsp shrimp paste
• 250 g peanut butter, grainy
• 250 ml coconut milk
• 250 ml water
• 2 tsp spice mix (Kecap Manis)
• 1 tbsp tomato paste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Gado-Gado

Peel the potatoes and cut into thick slices. Cover with cold water in a pan and bring to a boil. Reduce the heat and cook the potato slices until al dente, about 6 minutes. Drain and let cool. Cut the carrots into thick slices. Trim the beans and cut them into bite-sized pieces. Bring a large pot of water to a boil, add the carrots and beans to the boiling water, and blanch for 2-3 minutes. Remove the vegetables with a sieve and then briefly immerse them in ice water. Drain thoroughly. Blanch the chopped cabbage for about 20 seconds. Remove and briefly immerse them in ice water. Drain thoroughly. Quarter the eggs. Arrange the vegetables, eggs, and tofu on a large serving platter. Cover with plastic wrap and refrigerate. For the peanut sauce, heat the oil in a cast-iron skillet and fry the onions and garlic over low heat for 8 minutes, stirring constantly. Stir in the chilies and shrimp paste and fry for 1 minute. Remove the pan from the heat and stir in the peanut butter. Return the pan to the heat and stir in the coconut milk diluted with water. Bring the liquid to a boil over low heat, stirring constantly. Reduce the heat further, add the kecap manis and tomato paste, and simmer for another minute. Let cool. Drizzle some peanut sauce over the vegetables, garnish with the chopped peanuts, and serve the remaining sauce separately.