Gado-Gado

Method

Boil potatoes and carrots until tender, then cut into chunks. Blanch French beans and cabbage separately until crisp-tender. Cut tofu into cubes and shallow fry in oil until golden on all sides, then drain. To make the sauce, pound garlic and chillies together, then mix with peanut butter, tamarind paste, palm sugar, salt and water until smooth, then warm through with coconut milk. Arrange all vegetables and tofu on a large serving platter and pour the warm peanut sauce over the top, or serve sauce separately for drizzling. Serve at room temperature or slightly warm.