Gado-Gado

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1. 1

   Heat peanut oil in a deep pan or wok over medium-high heat. Fry the firm tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

   Около 7 мин

   Бележка на готвача: Ensure the tofu is well-pressed to remove excess water for crispier results.

2. 2

   Bring a large pot of lightly salted water to a boil. Add the potato cubes and cook until tender, about 8-10 minutes. Remove with a slotted spoon.

   Около 10 мин

3. 3

   In the same boiling water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking, then drain.

   Около 5 мин

   Бележка на готвача: Shocking vegetables in ice water helps retain their vibrant color and crisp texture.

4. 4

   Blanch the shredded cabbage for 1-2 minutes until slightly softened. Remove and plunge into ice water, then drain.

   Около 4 мин

5. 5

   Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.

   Около 2 мин

6. 6

   To make the peanut sauce, combine the roasted peanuts, garlic cloves, and red chili in a food processor. Process until a coarse paste forms.

   Около 3 мин

7. 7

   Transfer the peanut paste to a small saucepan. Add the tamarind paste, palm sugar, lime juice, water, and salt. Cook over medium-low heat, stirring constantly, until the sauce thickens and is smooth, about 5-7 minutes.

   Около 7 мин

   Бележка на готвача: Adjust the consistency of the sauce by adding more water if it's too thick, or cooking longer if it's too thin.

8. 8

   Arrange the cooked potatoes, green beans, cabbage, bean sprouts, fried tofu, and hard-boiled eggs on a large platter or individual plates.

   Около 3 мин

9. 9

   Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.

   Около 1 мин