Gado Gado (Veggies With Peanut Sauce) - cooking recipe

Ingredients

Sauce
1 tablespoon peanut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red chilies, finely chopped
1 teaspoon shrimp paste (optional)
8 ounces crunchy peanut butter, organic and unsalted
8 ounces coconut milk
8 ounces water
2 teaspoons ketjap manis
1 tablespoon tomato sauce
Vegetables
8 ounces potatoes
2 carrots
6 1/2 ounces green beans
1/4 cabbage, shredded
3 hard-boiled eggs
6 1/2 ounces bean sprouts
1/2 cucumber
4 ounces firm tofu
1/2 cup unsalted peanuts

Preparation

Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.