Gado-Gado Indonesian Salad

Instructions

1. 1

   Hard-boil the eggs for 10 minutes, then cool in ice water and peel. Cut in half and set aside.

2. 2

   Heat oil in a pan and fry tofu cubes until golden brown on all sides. Drain on paper towels.

3. 3

   Blanch green beans in boiling salted water for 3 minutes until tender-crisp. Remove and plunge into ice water.

4. 4

   Blanch cabbage for 2 minutes, then bean sprouts for 1 minute. Drain and cool all vegetables.

5. 5

   For the peanut sauce, grind roasted peanuts in a food processor until fine. Add garlic, chilies, palm sugar, and salt. Process until smooth.

6. 6

   Transfer peanut mixture to a bowl and gradually whisk in tamarind paste, sweet soy sauce, and warm water until desired consistency is reached.

7. 7

   Arrange lettuce leaves on serving plates as a base.

8. 8

   Artfully arrange blanched vegetables, sliced potatoes, cucumber, fried tofu, and egg halves on top of lettuce.

9. 9

   Drizzle generously with peanut sauce just before serving.

10. 10

    Garnish with crushed krupuk and serve immediately with extra peanut sauce on the side.