Ingredients

• 300 gms (0.67 lb) potatoes
• 200 gms (0.44 lb) green beans
• 200 gms (0.44 lb) carrots
• 200 gms (0.44 lb) tofu
• 150 gms (0.33 lb) cabbage
• 100 gms (0.22 lb) bean sprouts
• 2 hard-boiled eggs
• 1 cucumber
• 200 gms (0.44 lb) peanuts
• 200 mls (0.83 cup) coconut milk
• 2 garlic cloves
• 2 tbsps brown sugar
• 2 tbsps lime juice
• 2 tbsps soy sauce
• 1 tsp chili sauce
• 1 tsp salt
• 100 mls (0.42 cup) water

Instructions

1. Peel and dice the potatoes. Boil them until tender, about 10-15 minutes.
2. Trim the green beans and cut them into 2-inch pieces. Blanch them in boiling water for about 3 minutes, then transfer to cold water.
3. Peel and slice the carrots. Boil or steam them until tender, about 5-7 minutes.
4. Cut the tofu into cubes and fry until golden brown.
5. Shred the cabbage and blanch it in boiling water for 2 minutes, then transfer to cold water.
6. Rinse and drain the bean sprouts.
7. Peel and slice the cucumber.
8. Prepare the peanut sauce: Roast the peanuts in a pan or bake at 180°C (350°F) for about 5-7 minutes until golden brown.
9. Blend the roasted peanuts, garlic cloves, brown sugar, soy sauce, chili sauce, salt, and water until smooth.
10. Transfer the peanut mixture to a saucepan, add the coconut milk, and simmer over low heat for about 5-10 minutes. Stir in lime juice at the end.
11. Arrange the cooked vegetables, fried tofu, cucumber slices, and hard-boiled eggs on a serving plate.
12. Drizzle the peanut sauce over the salad and serve immediately.

Notes

• Gado-Gado is a traditional Indonesian salad served with a rich peanut sauce.
• You can customize the salad with vegetables of your choice.