Gado-Gado with Tempeh and Rice

Ingredients

Quantities are for one portion.

• 30 gpeanut butter
• 70 gwhite rice
• 100 gtempeh, diced
• 50 gspinach
• salt to taste
• 1 tbspsambal oelek
• 1egg
• 50 gcabbage, chopped
• 1 tbspsweet soy sauce (kecap manis)
• 1lime, juiced

Method

1. Cook the dry white rice in salted water until fluffy. Hard-boil the egg, peel, and halve it.
2. Briefly blanch the chopped cabbage and spinach in boiling water until just tender, then drain well.
3. In a shallow pan, fry the diced tempeh with a tiny splash of oil until crisp and golden.
4. Prepare the dressing by whisking the peanut butter, sambal oelek, sweet soy sauce, fresh lime juice, and a little warm water until smooth.
5. Arrange the blanched vegetables, crispy tempeh, and boiled egg halves neatly on a plate.
6. Drizzle the rich, spicy peanut dressing generously over everything.
7. Serve the vibrant gado-gado alongside the warm white rice.