Gado-Gado (Vegetable Salad with Peanut Sauce)

Method

1. 1

   Bring a pot of salted water to a boil, lower in the eggs and cook 9-10 minutes for a just-set yolk.

2. 2

   Lift the eggs into cold water to stop the cooking, then peel and halve them.

3. 3

   In the same pot, blanch the green beans, cabbage and bean sprouts separately until just tender, then plunge each into cold water so they stay bright and crisp.

   💡 Blanch in order from mildest to strongest — sprouts first, cabbage last — so nothing overcooks in cooling water.

4. 4

   Fry the tofu in a little oil until deeply golden on all sides; drain on paper towels.

5. 5

   Warm the peanut butter with the kecap manis, lime juice and a splash of water in a small pan, stirring until it turns into a thick, glossy dressing.

6. 6

   Arrange the vegetables, fried tofu and halved eggs on a plate and pour the dressing generously over the top.

   💡 Dress just before eating — gado-gado waits for no one.

7. 7

   Top with crackers if you have them and serve at room temperature, mixing everything together as you eat.