Gado Gado (Veggies With Peanut Sauce)

From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia. note: Kecap manis; Other names: kecap manise, ketjap manis [KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Sauce

• 1  tablespoon  peanut oil
• 1  onion, finely chopped
• 2  garlic cloves, finely chopped
• 2  red chilies, finely chopped
• 1  teaspoon shrimp paste (optional)
• 8  ounces crunchy peanut butter, organic and unsalted
• 8  ounces coconut milk
• 8  ounces water
• 2  teaspoons ketjap manis
• 1  tablespoon tomato sauce

• Vegetables

• 8  ounces potatoes
• 2  carrots
• 6 1⁄2 ounces green beans
• 1⁄4 cabbage, shredded
• 3  hard-boiled eggs
• 6 1⁄2 ounces bean sprouts
• 1⁄2 cucumber
• 4  ounces firm tofu
• 1⁄2 cup unsalted peanuts

Directions

1. Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
2. Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
3. Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
4. Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
5. Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
6. Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.