Method

Peanut sauce: blend peanuts, garlic, chillies and galangal with a splash of water to a coarse paste. Fry paste in a little oil for 3 minutes. Add coconut milk, kecap manis, tamarind water, sugar and salt. Simmer 5 minutes, stirring, until thickened. Add water to reach a pourable but thick consistency.
About 5 min
Prepare all vegetables: boil potatoes, blanch green beans and bean sprouts. Fry tofu and tempeh separately until golden.
About 14 min
Arrange the vegetables, tofu, tempeh and eggs attractively on a large platter or in individual bowls.
About 14 min
Pour the warm peanut sauce generously over the top, covering everything.
About 14 min
Top with crispy prawn crackers (kerupuk) for texture and serve with extra peanut sauce on the side.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs, peanuts, soy, shellfish