Tasia and Gracia’s gado gado

Method

1. Step 1

   Cook the potato in a steamer over a large saucepan of simmering water for 10 mins or until tender.

2. Step 2

   Meanwhile, cook the bean sprouts, cabbage and spinach, in separate batches, in a large saucepan of boiling water for 1 min or until just wilted. Refresh under cold water. Drain.

3. Step 3

   Heat the oil in a non-stick frying pan over medium heat. Add the tofu and cook, turning occasionally, for 5 mins or until crisp and golden all over.

4. Step 4

   To make the peanut dressing, process peanuts, chilli, garlic, palm sugar and tamarind in a food processor until a smooth paste forms. Transfer to a bowl and stir in the kecap manis. Add the boiling water and stir until well combined and the mixture is thick but can still coat the vegetables evenly. Season.

5. Step 5

   Arrange the cucumber, bean sprouts, cabbage, spinach, tofu and egg on a serving platter. Drizzle with some of the dressing. Serve with remaining dressing.