Gado Gado (Indonesian Salad with Peanut Sauce)

Step 1: Mix all the sauce ingredients in a small saucepan over medium-low heat. Bring to a simmer, then cook for 5 minutes, stirring regularly so the bottom does not catch, until the sauce thickens. If it is too thick, add more water so it is thin enough to drizzle.

Step 2: Taste and adjust: add lime for more sourness, salt, or sugar for sweetness.

Step 3: Cover and keep warm.

Step 4: Bring a saucepan of water to a boil.

Step 5: Add the potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer them to a colander to drain.

Step 6: Cook the beansprouts for 3 minutes or until just wilted. Transfer them to a colander and press out excess water.

Step 7: Add the spinach and push it under the water to submerge it; it will wilt immediately. Remove it, transfer it to the colander and press out excess water.

Step 8: Slice the tempeh or tofu into pieces about 0.75 x 5 cm / 1/3 x 2 inches.

Step 9: Heat the oil in a skillet over medium-high heat. Cook the tempeh for 2 minutes on each side, until deep golden and crispy. For tofu, cook for about 1 1/2 minutes per side.

Step 10: Arrange the salad on one platter for sharing or on individual plates. The vegetables and egg can be served warm or at room temperature; serve the sauce warm, as it thickens when cool.

Step 11: Place the vegetables and tempeh on the serving plate and top with the egg.

Step 12: Pour the sauce into a serving bowl.

Step 13: Serve the salad with the peanut sauce, chopped peanuts, fresh chilli and prawn crackers on the side.