Gado-gado vegetable salad

http://www.maangchi.com/recipe/gado-gado-indonesian-salad Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! http://www.youtube.com/user/MariskaLim This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird s eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they re smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird s eye chilis, and ¼ cup s worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there s salt in the peanut butter. 3. Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce. 4. Add ½ cup of water and mix it well. 5. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. 6. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping. 7. Serve with steamed rice. Or make sauce using a food processor (cooking time: 15-20 minutes) 1. Grind 1 ts salt, 2 ts dried shrimp paste, 3 red bird s eye chilis, and ¼ cup s worth of palm sugar in a food processor until smooth. 2. In a bowl, mix the blanched vegetables with the sauce. Transfer to a serving plate. 3. Garnish with fried shallots, shrimp crackers, and emping. 4. Serve with steamed rice.