The peanut sauce will keep in the fridge for up to 7 days, just bring back to room temperature and check and adjust the seasoning before serving – this recipe makes about 2½ cups and you will need about 1½ cups for the gado-gado. Enjoy the remainder with grilled pork or barbecued chicken satays.
Preheat the oven to 150˚C fan-forced or 170˚C conventional.
For the peanut sauce, spread the peanuts on a baking tray and roast for 15-20 minutes until golden. Set aside to cool before rubbing off the skins.
Grind the chillies, garlic, galangal, lemongrass, palm sugar and salt in a mortar (or whizz in a food processor or blender) until a smooth paste. Add the peanuts and continue to grind. Slowly add the oil and about 200 ml of water until you have a sauce-like mix. Add the lime juice, kecap manis and fish sauce and combine.
For the salad, boil the eggs for 8 minutes. Cool slightly and then peel and halve.
Meanwhile, sprinkle the cabbage with 1 teaspoon of salt and set aside for 5 minutes. Rinse and press gently to extract any moisture.
Spread about ¾ of a cup of peanut sauce on your serving platter, lay the cauliflower on top and follow with the carrot, wombok, cucumber, beans, tempeh, beansprouts and eggs. Scatter over the lime leaves squeeze over some lime juice and season. Drizzle the eggs with kecap manis, scatter over the beer nuts and serve with extra sauce on the side.
