Gado Gado -- Indonesian Vegetables in Peanut Sauce

Boil the potatoes until tender, then cut into cubes.

Hard-boil the egg and cut it into 6-8 pieces.

Thinly slice the cabbage and optionally blanch it.

Blanch the bean sprouts.

Slice the cucumbers.

Pan-fry the peanuts and crush them finely with shallots, garlic, galangal, candlenut, and chillies.

In a pan with a little oil, heat the lemon grass, lime leaf, ginger, and salam/bay leaf until fragrant.

Add the peanut mixture to the pan and continue to heat.

Add coconut milk and cook until slightly oily.

Color with dark soy sauce if needed.

In a bowl, arrange the main ingredients and top with sauce, adding crackers to the side.

Dietary

Allergens