Crispy Smashed Potato Gado-Gado Platter

Method

1. Put the whole potatoes (about 4–5 cm) in a 18 cm pot, cover with cold water by 2 cm, add the salt and bring to the boil over high heat. Turn down to medium heat and simmer for 15 min, until a skewer slides through, then drain. Lower the eggs into the pot for the last 7 minutes, then move them to cold water; the yolks will be jammy and just set. Let the potatoes steam-dry for 5 minutes; dry skins crisp much better.

   Add in this stepSmall waxy potatoes 380 gSalt for the cooking water 2 tspEggs 2

   high heat→medium heat

2. Heat the oven to 230 °C (210 °C fan). Line a 30×40 cm tray with baking paper and brush it with half the oil. Space the potatoes out and press each one flat with the bottom of a glass to about 1.5 cm thick; the cracked edges are what turns crisp. Toss the tempeh, cut into 1.5 cm cubes, with a little oil and scatter it in the gaps, then brush the rest of the oil over the potatoes. Roast in the oven for 25 min, drizzling the kecap manis over the tempeh for the last 5 minutes so it turns glossy. It is ready when the potato edges are deep golden brown.

   Add in this stepNeutral oil 2½ tbspTempeh 100 gKecap manis (sweet soy sauce) 0.9 tbsp

   oven

3. While it roasts, finely shred the cabbage, cut the carrot into thin matchsticks and slice the cucumber into thin half-moons. Toss with half the lime juice for a bright, crunchy slaw.

   Add in this stepWhite cabbage 100 gCarrot 60 gCucumber 100 gLime ½

4. In a 14 cm small pan, whisk the peanut butter, coconut milk, the rest of the kecap manis, sambal and finely grated garlic over low heat for 2 min, just until smooth and steaming. Do not let it boil hard or it will split and catch. Off the heat, stir in the rest of the lime juice. It should be pourable; add a spoonful of water if it is too thick.

   Add in this stepUnsweetened peanut butter 3 tbspCoconut milk 80 mlKecap manis (sweet soy sauce) 2⅛ tbspSambal oelek (chili paste) 1 tspGarlic cloves 1Lime ½

   low heat

5. Spread half the sauce over a large platter and top with the potatoes and tempeh, then pile the slaw in the middle. Add the halved eggs, drizzle over the rest of the sauce, crush the prawn crackers over the top with your hands and finish with fried shallots and coriander. Eat straight away while the potatoes are crisp.

   Add in this stepPrawn crackers (krupuk) 20 gCrispy fried shallots 2 tbspCoriander (cilantro) sprigs 3