Gado-Gado — Market Salad with Peanut Sauce, Green Beans & Cabbage

Ingredients

• 7 oz tempeh or firm tofu, sliced
• 2 eggs
• 2 cups Green Beans, trimmed
• 2 cups Cabbage, cut into wedges or ribbons
• 1 cup bean sprouts
• 1 cucumber, sliced
• ½ cup natural peanut butter
• 2 tbsp kecap manis (sweet soy)
• 1 clove garlic, grated, plus 1 tsp sambal or chili paste
• 1 lime, juiced
• 3 tbsp oil
• Shrimp crackers or rice, to serve

Method

1. Boil the eggs 8 minutes, then peel and halve. In the same pot, blanch the Green Beans and Cabbage separately until crisp-tender, 2–3 minutes each, and shock in cold water so they keep their color.
2. Pan-fry the tempeh in oil until burnished on both sides, 5–6 minutes, and salt it while hot.
3. Whisk the peanut butter, kecap manis, garlic, sambal, lime juice, and warm water a spoonful at a time into a pourable sauce that still coats a spoon.
4. Arrange the Green Beans, Cabbage, sprouts, cucumber, tempeh, and eggs in generous heaps on a platter.
5. Flood everything with peanut sauce at the table and serve with crackers for scooping — neatness is not the point.