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Gado Gado

A vegetable rich dish you'll love.

Equal amounts and same size cuts of potato, pumpkin and sweet potato, at about one medium potato per person
cabbage very finely sliced – 1 cup per person
Zucchini julienned – no skin and raw about ½ per person
cauliflower raw and just the floriets ¼ cup per person
beans top and tailed and blanched 8 per person
broccoli blanched – ½ cup per person
Tofu – sliced into one inch squares lightly dusted in rice flour and fried till golden 4 -5 per person
4 – 5 shallots finely sliced and fried in oil until brown then drain on absorbent paper and reserve
Boiled eggs ¼‘s about 5 per person

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Put peanut butter into a pan over gentle heat and add water and liqueur and then mix through until all the peanut butter is mixed and broken down into a paste – add more liquor if needed.
Add ketchup manis, Sambal olik and chipotle flakes and mix through then add the juice of half a large lime.
Taste and adjust for flavour as per your own taste buds.
Put all the vegetables into a large mixing bowl and give them a good mix then spoon peanut sauce over the top.
Give it a really good mix again making sure the sauce is evenly mixed through.
Serve on to a plate and arrange the tofu around the bottom of the salad and the egg quarters on top.
Garnish with a good pinch of the crispy shallots and drizzle some more sauce over the salad and around the plate.