Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut Sauce

Method

1. Rinse the rice 3 times until the water runs almost clear, then put it in a 16 cm pot with its water. Bring to the boil over high heat, cover, turn down to low heat and cook for 15 min. Turn off the heat and leave it covered for 10 minutes more. The rice should be soft and slightly sticky; that is what lets it press into a firm cake.

   Add in this stepJasmine rice 120 gWater for the rice 190 ml

   high heat→low heat

2. While the rice is still hot, mash it with a wet wooden spoon until about half the grains are broken. Pack it into a 15×10 cm container lined with cling film or banana leaf in a 3 cm layer, pressing down very firmly. Cover, set a weight on top (a carton of milk works) and leave to cool and set for at least 1 h. This is a quick home stand-in for lontong, the rice cake simmered for hours in banana leaf.

3. Peel the potatoes and cut them into 3 cm chunks. Put them and the eggs in a 18 cm pot, cover with cold water by 2 cm, bring to the boil over high heat, then turn down to medium heat and simmer for 18 min, until a knife slides in easily. Lift the eggs out after 10 minutes and drop them into cold water.

   Add in this stepWaxy potatoes 220 gEggs 2

   high heat→medium heat

4. Bring a 20 cm pot of water to a rolling boil over high heat and set a bowl of cold water nearby. Boil the beans, cut into 4 cm lengths, for 3 min, adding the bite-sized cabbage for the last minute, then move them to the cold water while still crisp. Blanch the sprouts and water spinach for just 30 sec, cool them the same way and drain everything thoroughly.

   Add in this stepLong beans or green beans 100 gWhite cabbage 120 gMung bean sprouts 80 gWater spinach (kangkung) or spinach 80 g

   high heat

5. Pour the oil into a 22 cm wok to a depth of 2 cm and heat over medium heat to 160 °C. Fry the peanuts for 5 min, stirring constantly, and scoop them out when light golden. In the same oil fry the shallots, sliced 2 mm thin, for 4 min, stirring, until evenly pale gold; they crisp and darken as they cool, so lift them out early. Finally fry the garlic and both chilies for 30 seconds and drain. Keep water well away and never leave the oil unattended.

   Add in this stepNeutral oil for frying 350 mlRaw peanuts, shelled 120 gShallots 2Garlic cloves 3Large red chilies, deseeded 1Bird's eye chilies 2

   medium heat

6. Cut the tofu into 2 cm cubes and the tempeh into 5 mm slices and pat them very dry. Bring the oil to about 175 °C over medium-high heat, lower the pieces in away from you and fry for 5 min, turning once, until golden and crisp. Work in 1 batch(es) and drain on paper towel.

   Add in this stepFirm tofu 150 gTempeh 120 g

   medium-high heat

7. Wrap the shrimp paste in a small piece of foil and toast it in a dry pan for 1 minute per side, until it smells deep and roasty; open a window. Pound or blend the peanuts, garlic, chilies, half the fried shallots, the toasted shrimp paste, kencur, palm sugar, tamarind and salt to a fine paste. Put it in a 18 cm pan with the coconut milk, water and torn lime leaves and simmer over medium-low heat for 7 min, stirring often, until thick and glossy with a little oil showing at the edges. Remove the leaves, add the lime juice and balance the salt, sweetness and sourness.

   Add in this stepShrimp paste (terasi) ½ tspKencur (aromatic ginger) or fresh ginger 5 gMakrut lime leaves 2Palm sugar (gula jawa) 25 gTamarind paste 1½ tspCoconut milk 120 mlWater 90 mlSalt ½ tspLime ½

   medium-low heat

8. Turn out the rice cake and cut it into 3 cm cubes with a wet knife. Cut the potatoes, eggs, tofu, tempeh and cucumber into bite-sized pieces. Arrange the rice cakes, vegetables, tofu, tempeh and egg on plates, pour over plenty of hot sauce and top with the rest of the fried shallots. Serve the crackers on the side so they stay crisp.

   Add in this stepCucumber 120 gPrawn crackers (krupuk) or emping 25 g