Indonesian Recipes (Bali, Java) - Mixed Vegetables with Peanut Sauce (Gada Gada Atim) Recipe

Ingredients

• 100 g/3 1/2 oz green beans

• 100 g/3 1/2 oz soy bean sprouts

• 1/4 small white cabbage

• 1/2 cucumber

• 1/2 small head lettuce

• 2 boiled potatoes

• 100 g/3 1/2 oz tofu (bean curd)

• 100 g/3 1/2 oz tempe

• 1 hard-boiled (hard-cooked) egg

• 1 handful roast onions kerupuk

• emping (crisp pancakes)

For the sauce:

• 250 g/9 oz (2 1/2 cups) unsalted, dry­roasted peanuts

• 3 cloves garlic

• 1 cooked sweet potato

• 1 teaspoon Sambal ulek (or more to taste, refer recipe)

• 2-3 tablespoons palm sugar (or brown sugar)

• 200 ml/7 fl oz (7/8 cup) coconut milk coconut oil

• vinegar

• salt

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Method:

1. Wash the vegetables. Cut the white cabbage into strips and the cucumbers into sticks and blanch. Dice the boiled potatoes. Cut the tempe and tofu into cubes and deep fry.

2. To make the sauce, puree the peanuts and garlic with the boiled and peeled sweet potatoes in a blender together with sambal and sugar.

3. Then fry the paste in coconut oil. Add the coconut milk little by little, stirring continuously and bringing it slowly to the boil until the mixture no longer sticks to the bottom.

4. If necessary, dilute the sauce with a little water. Season with salt and vinegar so that the sauce is both sweet and sour.

5. Arrange the vegetables and tofu on a dish. Cut the hard-boiled egg into four quarters or into slices and place around the vegetable and tofu.

6. Pour the sauce on top and garnish with the fried onions, kerupuk and emping. This dish can be served on its own or with rice or Lontong (refer recipe).