Gado Gado

• • 2 cups of peanut sauce (recipe below)
  • 2 potatoes peeled and cubed
  • 2 carrots, julienned
  • 20 green beans, ends trimmed
  • 1/4 head cauliflower broken into small florets
  • 2 cups shredded cabbage
  • 2 cups bean sprouts
  • 4 eggs – hardboiled, shelled and cut into quarters

Peanut sauce:

• 1 tbsp canola or peanut oil
• 2 cloves of garlic, finely chopped
• 1/2 tsp shrimp paste (or 1 tbsp of fish sauce)
• 1 cup coconut milk
• 1 cup water
• 6 tbsp natural peanut butter
• 3 tbsp of soy sauce
• 4 tsp brown sugar
• 1/2 tsp sambal oelek (Indonesian chili sauce)
• 1 tbsp lemon juice

Salad:

Prepare the peanut sauce. While the sauce simmers, bring a large saucepan of lightly salted water to the boil. Add the potatoes and cook for 3 minutes. Add the carrots, green beans and cauliflower and boil for a further 4 minutes. Add the cabbage and bean sprouts and boil for 2 minutes. Drain the vegetables and rinse under cold water to refresh. Arrange equal amounts of each vegetable on plates, garnish with egg quarters, and drizzle with peanut sauce to serve.

Peanut sauce:
Heat the oil in a frying pan over medium heat. Add the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste.

Add the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency.

Add the lemon juice and stir to combine.