Gado-gado

Ingredients

• 1/2 cup green beans (or yard long beans), cut into 2-inch / 5cm pieces and blanched
• 1/2 cup bean sprouts, blanched
• 1/2 cup white cabbage, sliced and blanced
• 4 hard-boiled eggs, quartered
• 4 small cucumbers, sliced
• 12 oz. firm tofu
• 12 oz. tempeh
• 2 potatoes, boiled and cubed (optional)
• Lontong or rice cake (optional)
• Krupuk or emping (optional)

For the sauce

• 2 cups peanuts, unsalted
• 5 cloves garlic, peeled
• 2 red chili peppers seeded and chopped
• 2 oz. palm sugar
• 1 tablespoon tamarind exctract
• Juice of 1 lime
• Salt

Instructions

1. First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil. Stir frequently for a few minutes until they get lightly brown.
2. Mix the peanuts, garlic, and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
3. In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about 1/4 cup / 60 ml). Continue simmering to reach the desired consistency for about 5 minutes. Remove the heat.
4. Cut tofu in 1-inch (2,5 cm) cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
5. Slice the tempeh and fry it for a few minutes.
6. Arrange all the ingredients on a plate and serve with the peanut sauce.

What will probably happen if we don't stir the peanuts frequently when frying them?