gado gado ( indonesian peanut salad)

The sauce:

Sambal Kacang (Peanut Sauce):
fry peanut until smeel come out,fry diced shallot and garlic.
use blender: all ingredient put together in blender, add salt, sweet soya sauce, petis (indonesia shrimp sauce, like caramel made from shrimp and palm sugar).

lontong:
wash raw rice until clean enough,put on the saucepan , give some water and one spoon coconut milk.stir well, until a half done, put into plastic and clip on and then put on the steammer steam until rice already hard like a cake.

The vegetables:

cabbage or spring greens, shreeded
French beans, cut into 1-cm / 1/2-inch lengths
beansprouts, washed,
tofu (cut like square and fry)
lontong (like rice cake)
cucumber
lettuce


For the garnish:

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.