Gado Gado Salad | Asian Inspirations

Ingredients

• 2 eggs, hard-boiled, shelled and sliced into quarters
• 400g potatoes (washed)
• 2 carrots (julienned))
• 150g purple cabbage (shredded)
• 150g bean sprouts
• 2 tbsp vegetable oil
• 300g fried firm tofu (cut into 2cm cubes)
• 1 tbsp salt
• 1 tbsp oil
• 5 garlic cloves (finely chopped)
• 1 large onion (finely chopped)
• 2 tbsp galangal (finely grated)
• 3 small red chilli (finely chopped)
• 150ml boiling water
• 3 tbsp ABC Sweet Soy Sauce Kecap Manis
• 280g crunchy peanut butter
• 1-2 tsp fish sauce
• 5 kaffir lime leaves (finely sliced)
• 1 medium cucumber (julienned)
• 15g coriander leaves (for garnish)