Gado Gado

Ingredients:
250 gr mixed vegetables (cabbage, snake beans, beansprouts)
2 potatoes, cooked
1 tsp salt
125 gr tahu/tofu
125 gr tempe (tofu with soy beans)
water
6 tbsp oil

Ingredients peanut sauce:
4 cloves garlic
1 red lombok (large chilli pepper)
3 red rawits (small chillies)
250 gr peanuts
1 tsp trasi bakar (roasted shrimp paste)
2 tbsp palmsugar
1/2 tsp salt
1 tbsp lime juice
150 ml santen asli (thick coconut milk)

Garnish:
2 hardboiled eggs
3 tbsp bawang goreng (fried onions)
emping (melinjo crackers)

Preperation:
Cut the vegetables in small pieces and the potatoes into cubes. Heat in a pan the water and blanch the vegetables. Cut the tahu and tempe into cubes. Heat in a wok the oil and fry the tahu and tempe golden brown and drain it on kitchen paper.
Pound or grind the ingredients for the saus fine into a paste. Heat in a wok the santen and add the paste and the limejuice. Simmer it slowly until the sauce has thickened.
Mix the vegetables with the potatoes, the tahu, the tempe and in parts sliced eggs and pour the peanutsauce on top. Garnish it with the bawang goreng and emping.