Gado-gado (Indonesia)

Preparation

1. 1

   Bring a pot of salted water to a boil and cook the potatoes, cut into chunks, for 15-18 minutes, until a knife slides in with no resistance, then drain.

2. 2

   In the same water or another pot, cook the green beans for 5-6 minutes, just enough for them to stay a little crisp, then drain and rinse under cold water to stop the cooking and keep their bright green color.

3. 3

   Boil the eggs for 9-10 minutes for a fully set yolk, then plunge them straight into cold water: this stops the cooking and makes them easier to peel. Let them cool, then cut into quarters.

4. 4

   Make the sauce by mixing the peanut paste with soy sauce, lime juice and a little warm water, spoonful by spoonful, until smooth and thick enough to coat a spoon.

5. 5

   Slice the cucumber into rounds or sticks.

6. 6

   Arrange the potatoes, green beans, raw cucumber and eggs neatly on a plate, without mixing too much so each element stays visible.

7. 7

   Spoon the peanut sauce generously on top and serve warm or at room temperature.