12oz potatoes - cut into 1-inch chunks, steamed or boiled
2 hard-boiled eggs, peeled and halved
1lb Cubes of deep-fried tofu, 1 inch
5 cloves garlic, fried or roasted
5oz roasted/fried peanuts (or 1/2 cup of organic crunchy peanut butter)
2 cups coconut milk
5 red chilies, discard the seed and stir fried/fried
1/2 tsp terasi (dried shrimp paste), toasted
1 oz coconut sugar
1-2 tbsp rice flour dissolved in a small amount of water
Prepare the vegetables as necessary. Steam the beans, cauliflower and potatoes to be al dente. Allow to cool.
Fry the tofu cubes until golden; hard-boil the eggs.
Process the garlic, peanut butter, half of the coconut milk, the red chilies, the terasi and the coconut sugar in a food processor or blender.
In a sauce pot, combine the processed mixture with the rest of coconut milk, stir and turn the stove to a low-medium heat. Stir occasionally.
Cook the sauce until it boils, the volume starts to reduce and the sauce surface looks oily. Add the rice flour mixture. Keep stirring until it bubbles and for another 5 minutes, then remove from the heat.
To serve: first mix all the vegetables gently together. Plate up individual portions, with a heap of the vegetables at the base.
Top with the salad toppings and cilantro.
Pour the sauce over the whole thing. Garnish with a couple of prawn crackers.
Recipe by Arousing Appetites: Home to the Serious Cook at https://blog.arousingappetites.com/gado-gado-indonesian-peanut-sauce-salad/