Authentic Indonesian Gado-Gado salad recipe

Boil the potatoes and the eggs and blanch the green beans. Prepare an ice bath and immediately place boiled eggs and beans in. Keep potatoes hot.

Add to a dry high heated pan tofu. Wait until all the liquid evaporates. Add salt, pepper, garlic and dried thyme. Fry tossing every few minutes, until most sides are golden brown.

In a food processor crush roasted peanuts until crumbs. Save 3 tsp for decoration.

Add soy sauce, honey, coconut cream and chilli to a processor. Process until well combined.

Lightly, brush a pan with olive oil and add chopped garlic and onion. Cover and cook for 3 min on low, until transparent and slightly browned.

Add the sauce from the food processor, 1/2 of lime juice and coconut milk. Add more liquid if needed. The sauce has to be pourable. Cook on low for 3 minutes and don't bring to a boil.

Process the sauce once more and add the second half of the lime juice.

Clean eggs. Slice by half tomatoes and eggs. Chop red bell pepper, and cucumber. Grate carrot.

Gather everything on a plate in a most appetizing way. Lightly coat with the sauce, chilli flakes and saved peanuts.