Gado-gado 3

 4 garlic cloves

1 lemongrass stalk

2 tbsp sambal oelek

2 small pieces galangal or peeled ginger

4 medium shalots

1/3 cup oil

2 tsp salt

7 tbsp sugar

1/2 tbsp sweet paprika

2 tbsp thick tamarind water

1 1/2 cups roasted unsalted peanuts

1 1/2 cups water

1 cup coconut milk

1 tsp turmeric

2 potatoes, peeled and cut into wedges

1/2 cabbage, in chunks

1 cup bean sprouts

1 cup green beans, trimmed

1 small cucumber, thickly sliced

4 hard boiled eggs, quartered

4 oz firm tofu, in slices

cassava chips or fried croutons or wonton skins

3 tbsp cilantro

fried shallots

Puree garlic, lemongrass, sambal, galangal, and shallots, adding a little oil if needed. Cook paste on low heat for 40-50 min or until the oil starts separating, stirring regularly. Add salt, sugar, paprika, and tamarind water. Cook 10 min more.

Crush peanuts roughly in a food processor, simmer with a little water 20-25 min or until the water has mostly evaporated. Add to the spice paste, then add coconut milk, keep warm.

Put turmeric in water, cook potatoes in turmeric water until tender, drain. Blanch cabbage for 1 min, blanch bean sprouts 30 sec, blanch green beans 4 min.
Pile everything together and serve.

Source: Plenty by Yotam Ottolenghi