Spanish conquistadors introduced the peanut plant which they had found on their adventures to the 'New World' (the Americas) to the Indonesian islands. Little did they know that it would come to be part of the one of the most popular and important dishes for Indonesians.

• 280g Peanut Butter ('crunchy' is more authentic)
• 1 tsp Shrimp Paste
• 3 Chili Peppers, small (add more if desired), finely chopped
• 5 Kaffir Lime Leaves, chopped
• 60ml ABC Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Galangal, finely chopped
• 5 Fresh Garlic Cloves, minced
• 1 Large Onion, finely chopped
• 60ml Water

• 400g Potato, peeled and cubed
• 150g Cabbage, shredded
• 150g Cucumber, julienne
• 150g Bean Sprouts
• 300g Tofu (optional)
• 2 Eggs
• 15g Coriander

Method:

Sauce: In a wok, under high heat, stir fry garlic, onion, galangal, chili peppers and shrimp paste for 3 minutes or until golden brown and aromatic. Reduce heat and gradually stir in all remaining sauce ingredients until well-combined.

Salad: Boil potatoes until cooked, drain and set aside. Blanch cabbage and bean sprouts in boiling water for 10 seconds and immediately plunge into cold water. Drain vegetables and set aside. Slice tofu into even-sized cubes (2cm/1"). Boil eggs for 6 minutes or 2 taste, peel and slice. In a large bowl, combine julienne cucumber, blanched cabbage and bean sprouts, boiled potato and sliced tofu. Pour over Gado Gado sauce and garnish with sliced egg, coriander leaves and serve.