Gado-Gado

Boil the potatoes (400 g) in salted water for 15-20 minutes until tender, then cut into cubes. Boil the eggs (4) separately for 9-10 minutes, cool in cold water, peel, and cut in half.

Blanch the green beans (200 g) in boiling water for 3-4 minutes, and the mung bean sprouts (150 g) for just 30-40 seconds; drain and immediately rinse with cold water to keep them crisp. Shred the cabbage (200 g) into thin strips, and slice the cucumber (1) thinly.

Cut the tofu (200 g) and tempeh (150 g) into 2 cm cubes. Heat 60 ml of oil in a skillet and fry the tofu and tempeh in batches for 3-4 minutes per side until golden and crisp, then place on a paper towel.

In the same skillet, using the remaining oil (20 ml), fry the thinly sliced shallots (2) over medium heat for 3-5 minutes until golden and crisp; place on a paper towel.

Blend the roasted peanuts (200 g) with garlic (3 cloves), chili peppers (2, remove the seeds for a milder sauce), and palm sugar (50 g) into a smooth paste. Dissolve the tamarind paste (1 tbsp) in 50 ml of warm water.

Transfer the peanut paste to a saucepan, pour in the tamarind water, sweet soy sauce/kecap manis (2 tbsp), and the remaining water (150 ml), and add salt to taste. Simmer over low heat for 7-10 minutes, stirring constantly, until the sauce thickens to the consistency of thick sour cream.

On a large plate, arrange the cabbage and cucumber as a base, then top with the potatoes, green beans, mung bean sprouts, tofu, tempeh, and egg halves.

Generously drizzle with the warm peanut sauce, sprinkle with the fried shallots and crushed crackers (8). Serve immediately while the sauce is warm, with steamed rice on the side if desired.