Gado-Gado I

First, cut the carrot and cucumber into sticks, cut the cleaned bell pepper into strips. Peel the potatoes and cut into wedges. Cut the tofu into bite-sized cubes. Now cook the potato wedges, carrot sticks and green beans separately in salted water, each until al dente, rinse with cold water and drain. Blanch leaf spinach and bean sprouts briefly in salted water, rinse with cold water and drain. Heat some peanut oil in a frying pan and fry the tofu cubes until crispy. Pat dry on kitchen paper. For the peanut sauce, heat about two tablespoons of peanut oil in a wok or skillet and sauté the scallions until light. Add peanut butter, kecap manis, coriander, cumin and chili, stir through and pour in coconut milk. Bring to a boil briefly, reduce heat considerably and simmer everything for about 5 minutes. Season to taste with sugar and lemon juice. Arrange cooked and raw vegetables, tofu cubes and egg halves decoratively on a platter and drizzle with the finished peanut sauce.

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