Gado-gado (salad with peanut sauce)

1 medium potato, boiled
200g cabbage, cut in wedges
200g beansprouts
1 small cucumber
1 large tomato
1 boiled egg, quartered
150g tofu OR tempeh
kecap manis
fried shallots
fried kerupuk

Cut tofu into triangles, dust with cornflour,
fry, and cut in half, OR fry tempeh until browned.
Blanch cabbage and beansprouts.
Cut tomato, cucumber and potato into wedges.
Layer onto two plates, potato, cabbage, sprouts,
cucumber, tofu and tomato.
Top with peanut sauce, kecap manis, egg, kerupuk and shallots.                        Recipe from Warung Ian – Garut, Java

1 cup raw peanuts with skin on
2 cloves garlic
4 shallots
4 red birds eye chillies
1/2 tsp trasi powder
2 tbls kecap manis
1 tbls tamarind, soaked in water

Puree together garlic, shallots, chillies and trasi. Gently fry peanuts until browned then pound finely.
Fry puree in 1 tbls oil one minute, add kecap manis and 1 cup water – simmer 5 minutes.
Add peanuts and tamarind liquid – mix well.