Indonesian vegetable salad with peanut sauce (Gado-gado)

1. Boil the potatoes in their skins, peel and slice; hard-boil and quarter the eggs.

2. Blanch the green beans for 3 minutes, the shredded cabbage for 1 minute and the bean sprouts for 30 seconds in salted water, then cool in cold water.

3. Slice the tofu and tempeh and fry in a little oil until golden.

4. For the sauce, toast the peanuts and grind finely with the garlic and chillies in a food processor; cook in a pan with the water, kecap manis, brown sugar, tamarind paste and salt, stirring, for 3-5 minutes into a thick, creamy sauce.

5. Arrange the potatoes, vegetables, tofu, tempeh, cucumber slices and egg on a large platter.

6. Pour plenty of warm peanut sauce over, sprinkle with crispy onions and serve with lime.

Tip: Jakarta's best-known salad; its name means "mix-mix". It is also a perfect one-dish meal for vegetarians; the sauce keeps for a week in the fridge and also goes with grilled meat (satay).