Zapappy

Name: Gado-Gado Betawi
Prep time: 45 min
Cook time: 35 min
Total time: 95 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 1/2 cups raw skinless peanuts; 2 tablespoons avocado oil, for peanuts and aromatics; 2 tablespoons avocado oil, for tofu and tempeh; 3 red bird's eye chiles; 3 garlic cloves; 1 teaspoon toasted shrimp paste; 1/3 cup finely shaved coconut palm sugar; 2 tablespoons tamarind concentrate; 1 tablespoon kecap manis; 1 teaspoon Diamond Crystal kosher salt; 1 1/2 to 2 cups hot water; 1 tablespoon fresh lime juice; 12 ounces extra-firm tofu, pressed and cut into 1-inch pieces; 8 ounces tempeh, cut into 1-inch pieces; 12 ounces small waxy potatoes; 6 large eggs; 8 ounces yardlong beans, cut into 2-inch lengths; 4 cups shredded green cabbage; 2 cups mung bean sprouts; 1 English cucumber, halved and sliced; 1 cup fried shallots; 3 ounces emping crackers

Cooking

Ingredients

Peanut Sauce

1 1/2 cups raw skinless peanuts
2 tablespoons avocado oil, for peanuts and aromatics
2 tablespoons avocado oil, for tofu and tempeh
3 red bird's eye chiles
3 garlic cloves
1 teaspoon toasted shrimp paste
1/3 cup finely shaved coconut palm sugar
2 tablespoons tamarind concentrate
1 tablespoon kecap manis
1 teaspoon Diamond Crystal kosher salt
1 1/2 to 2 cups hot water
1 tablespoon fresh lime juice

Salad

12 ounces extra-firm tofu, pressed and cut into 1-inch pieces
8 ounces tempeh, cut into 1-inch pieces
12 ounces small waxy potatoes
6 large eggs
8 ounces yardlong beans, cut into 2-inch lengths
4 cups shredded green cabbage
2 cups mung bean sprouts
1 English cucumber, halved and sliced
1 cup fried shallots
3 ounces emping crackers

Directions

Make the Peanut Sauce

Fry the peanuts in 2 tablespoons avocado oil over medium-low for 6 to 8 minutes until deep golden; drain and cool. Fry the chiles and garlic in the same oil for 1 minute. Grind the peanuts, chiles, garlic, shrimp paste, palm sugar, tamarind, kecap manis, and salt to a fine but faintly textured paste.
Transfer the peanut paste to a saucepan and whisk in 1 1/2 cups hot water. Simmer gently for 5 minutes, stirring, until glossy and pourable; add more water as needed. Remove from the heat, stir in the lime juice, and keep warm or at room temperature.

Cook the Tofu, Tempeh, and Vegetables

Heat 2 tablespoons avocado oil in a skillet over medium-high. Brown the tofu and tempeh separately until crisp-edged, 6 to 8 minutes each; drain on a rack and season lightly with salt.
Cover the potatoes with salted water and simmer until tender, 15 to 20 minutes. Add the eggs for the final 9 minutes, then chill and peel them. Halve the potatoes and quarter the eggs.
Blanch the yardlong beans for 3 minutes, cabbage for 90 seconds, and sprouts for 20 seconds, chilling each promptly in ice water. Drain and squeeze the cabbage exceptionally dry.

Arrange and Dress

Arrange the vegetables, cucumber, potatoes, tofu, tempeh, and eggs on a platter. Spoon over enough peanut sauce to coat generously. Finish with fried shallots and crackers and serve the remaining sauce alongside.