Start the new year with Gado gado, Indonesian salad recipe

 Recipe here
Gado Gado Sauce:
* 1/3 cup natural peanut butter, smooth or crunchy (your choice)
* 4 tsp red curry paste , store bought (optional)
* 3 tsp Kecap Manis (Indonesian sweet soy sauce)
* 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)
* 1/2 tsp salt
* 1 large garlic clove , pressed using garlic press (~ 3/4 tsp)
* 1 1/2 tbsp lime juice
* 1/2 cup coconut milk , full fat (optional or change to water)
* 1/2 cup water

Salad (use any veg, Note 5):
* 1 bunch spinach , roots trimmed
* 4 cups beansprouts
* 200g / 7 oz potato - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices
* 1 cucumber , sliced on the diagonal ( or 1/2 long cucumber ) 
* 2 - 3 boiled eggs , peeled and halved
* 15 prawn crackers , optional
Crispy Tempeh (or tofu):
* 2 tbsp vegetable or peanut oil
* 200g / 7 oz tempeh (or firm tofu)

* 1 tbsp finely chopped peanuts (highly recommended)
* Red chilli , finely sliced, optional (small = spicy, large = less spicy)

Gado Gado Peanut Sauce:
* Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).

* Taste and adjust as follows: lime for more sour, salt, sugar for sweet.

* Cover and keep warm.

Blanched Vegetables:
* Bring a saucepan of water to the boil.
* Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.

* Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
* Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
Crispy tempeh or tofu:
* Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
* Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)

* Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).

* Place vegetables and tempeh on serving plate, top with egg.
* Pour sauce into serving bowl.
* Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

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