Gado Gado (Serves 2-3)

Sauce recipe from here

Salad 2 pieces of firm tofu (tau kwa), pan fried in a little oil

Garnish 1 piece of tempeh, pan fried in a little oil 1 potato, sliced and boiled 1 Japanese cucumber, sliced 1 tomato, sliced 50 g of bean sprouts, blanched 100 g of long beans, blanched Romaine leaves or Butterhead lettuce leaves 2 hard boiled eggs Crackers Fried shallots

Sauce Ingredients 1 tsp salt

2 tsp dried shrimp paste 3 red bird's eye chillis, cut up 1/4 of palm sugar, dissolved in 1/4 cup of water over a slow fire

1 cup of finely grounded roasted peanut (or 1 cup peanut butter) - I used 1 cup of grounded cashew nuts 20 g of tamarind with 1/4 hot water, remove the seeds

Method 1/2 to 1 cup of water, depending on desired thickness of sauce

Grind these ingredients with a mortar and pestle or in a blender until theyre smooth: salt, dried shrimp paste, red birds eye chilis, palm sugar Add finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until its mixed
well. If you use peanut butter instead of ground roasted peanuts, add less salt because theres salt in the peanut butter.

Add tamarind juice to the mixture. Add to 1 cup of water and mix it well. Amount of water depends on how thick you want sauce to be.

Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving.