INDONESIAN GADO-GADO

250 g/9 oz white cabbage, shredded
4 carrots, cut into matchsticks
4 celery sticks, cut into matchsticks
250 g/9 oz/4 cups beansprouts
1/2 cucumber, cut into matchsticks
fried onion, salted peanuts and sliced fresh chilli, to garnish



For the peanut sauce
15 ml/ 1 tbsp  oil
1 small  onion, finely chopped
1 garlic clove, crushed
1small piece galangal, peeled and grated
5 ml/ 1 tsp ground cumin
1.5 ml/1/4tsp ground chilli powder
5 ml/1 tsp tamarind paste or lime juice
60 ml/4 tbsp crunchy peanut butter
5 ml/ 1 tsp soft light brown sugar

• Steam the cabbage, carrots and celery for about 3-4 minutes, until just tender. 
• Leave to cool.Spread out the beansprouts on a large serving dish. Arrange the cabbage, carrots, celery and cucumber on top.  
• To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft.  Stir in the spices and cook for 1 minute more. 
• Add the tamarind paste or lime juice, peanut butter and sugar. Mix well.  
• Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured.  
• Spoon a little of the sauce over the vegetables and toss lightly together. 
• Garnish with fried onions, peanuts and sliced chilli. Serve the rest of the sauce in a bowl separately.

Source : bestveg.com