Gado-gado with quick peanut sauce

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g tempeh and 2 tbsp oil
• 200 g potatoes, cubed or sliced
• 1 bunch spinach and 4 cups mung bean sprouts
• 1 sliced cucumber and 2 boiled eggs
• 1/3 cup natural peanut butter
• 4 tsp red curry paste
• 3 tsp kecap manis and 1 tsp sambal oelek
• 1 crushed garlic clove and 1/2 tsp salt, adjustable
• 1 1/2 tbsp lime juice
• 120 ml coconut milk and 120 ml water
• 1 tbsp chopped peanuts; optional prawn crackers

Step-by-step method

1. Combine peanut butter, curry paste, kecap manis, sambal, garlic, salt, lime, coconut milk and water in a small saucepan.
2. Simmer for about 5 minutes, stirring; add water if the sauce stops flowing from a spoon. Keep warm.
3. Boil potatoes until tender and lift out with a slotted spoon. Blanch sprouts in the same water for about 3 minutes and drain.
4. Blanch spinach until wilted, drain and squeeze out excess water.
5. Slice tempeh and fry in oil for about 2 minutes per side until golden.
6. Arrange vegetables, cucumber, tempeh and halved eggs on a platter. Serve with warm sauce, peanuts and optional crackers.