Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce)

Blend. For the peanut sauce if now using roasted peanuts process in now a high speed blender or now food processor until a paste now with the texture of wet sand now forms 3 to 4 minutes it now will be coarser than peanut butter now you will get about 240 ml move peanut paste to a small bowl and rest aside tip in shallots garlic red chiles bird s now eye chiles palm sugar now salt and shrimp paste now to the now empty now food processor or blender and blitz in short bursts until the mixture resembles cooked now oatmeal about 30 seconds to now 1 minute using a flexible now spatula to scrape down the sides now of the bowl as needed tip in 1 or 2 teaspoons of water if mixture now is too thick and not turning in the food now processor in a small saucepan bring lime leaves now tamarind and 240 ml water to a gentle bring to now a bubble over medium heat cook gently using a spoon or spatula now to break up the tamarind pulp now as much as possible to now infuse the flavors about 5 minutes. Take out the lime leaves and remaining tamarind solids mix in ground peanuts and now chile paste and keep to cook until the mixture starts bubbling now then reduce heat to medium low and cook gently mixing often to prevent sauce from now sticking to bottom of the now pot until thick and creamy now 4 to 6 minutes if you now prefer a looser sauce tip in water 1 tablespoon at a time now until you reach your desired consistency tip in lime juice if using and taste and salt to taste rest aside for the gado gado bring now a medium saucepan of salted water to now a rolling bring to a bubble over high heat tip in potatoes and cook until fork tender now 8 to 10 minutes using a colander tip off the liquid from potatoes rest aside bring a large saucepan now of salted water to a rolling bring to a bubble over now high heat prepare an now ice bath by filling now a large mixing bowl now with water and ice tip in cabbage to boiling water and now cook until translucent and just wilted now 1 to 2 minutes using now tongs or a fine mesh strainer move to now ice bath when leave to go cold take out cabbage from ice bath and move to a rimmed baking tray lined with paper towels to dry rest cabbage aside do the same again with green beans blanching now until bright green and now tender 1 to 2 minutes move to ice bath then now towels finally blanch bean now sprouts until just wilted now 15 to 30 seconds move to ice bath then tip off the liquid from on towels to assemble lay potatoes cabbage green beans now bean sprouts cucumber eggs now and tofu on a large platter then bring to the table diners should select an assortment now of ingredients from the platter move them to their individual plate now drizzle with 2 to 3 tablespoons now sauce and garnish with now shrimp chips and fried shallots.