Martha Bogard / Gado Gado with Tomato Sambal & Crunchy, Sticky Peanuts - Cuisine Magazine - From New

Name: Martha Bogard / Gado Gado with Tomato Sambal & Crunchy, Sticky Peanuts - Cuisine Magazine - From New
Ingredients: ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; ¼ teaspoon fennel seeds; 6 white peppercorns (optional); 2 tablespoons plus 3 teaspoons raw sugar; 1 tablespoon kecap manis; 60g (½ cup) roasted peanuts, skins on or off; 400g tomatoes; 120g large, mild red chillies, seeds and stems discarded (leave some seeds in if you want it spicy); 2 garlic cloves, roughly sliced; 4cm-piece ginger, peeled, sliced; 1 large or 2 small shallots, roughly chopped; 4 tablespoons coconut oil, to fry; 2 teaspoons tamarind paste; 200g baby cucumbers or ½ telegraph cucumber; 3 tablespoons rice wine vinegar; 500g small waxy potatoes, halved; 200g green beans; 100g bean sprouts; 4 eggs, boiled, quartered

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Explore the flavors of Southeast Asia with Martha Bogard's Gado Gado—tomato sambal & crunchy, sticky peanuts from Cuisine Magazine.

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Ingredients

½ teaspoon coriander seeds
½ teaspoon cumin seeds
¼ teaspoon fennel seeds
6 white peppercorns (optional)
2 tablespoons plus 3 teaspoons raw sugar
1 tablespoon kecap manis
60g (½ cup) roasted peanuts, skins on or off
400g tomatoes
120g large, mild red chillies, seeds and stems discarded (leave some seeds in if you want it spicy)
2 garlic cloves, roughly sliced
4cm-piece ginger, peeled, sliced
1 large or 2 small shallots, roughly chopped
4 tablespoons coconut oil, to fry
2 teaspoons tamarind paste
200g baby cucumbers or ½ telegraph cucumber
3 tablespoons rice wine vinegar
500g small waxy potatoes, halved
200g green beans
100g bean sprouts
4 eggs, boiled, quartered