Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing)

1 cup (50 g) bean sprouts, seed coats and tails discarded
2 cup (180 g) spinach, rinsed, though stems discarded
1 carrot, sliced
1 cup (100 g) green beans, cut into short lengths
¼ head cabbage, leaves separated  and slice
1 cup (100 g) greens beans, cut into short length
¼ head cabbage, leaves separeated and sliced
2 cakes (about 7 oz/200g each) deep-fried tofu, sliced
2 hard-boiled eggs, cut into wedges
2 tablespoons Crispy Fried Shallots , to garnish
Krupuk Shrimp Crackers to serve (optional)
Gado-gado dressing:
1 cup (150 g) roasted unsalted peanuts
2 cloves garlic, peeled
2 to 3 bird’s-eye chilies or red finger length chilies, deseeded
1 in (2 ½  cm) freh kencur root, peeled  and sliced
1 kaffir lime leaf
3 tablespoons sweet Indonesian soy sauce (Kecap Manis)
½ teaspoon salt
2 cup (500 ml) water
1 teaspoon freshly squeeszed lime or lemon juice
Cooking Direction:
  1. Prepare the Crispy Fried Shallots by following the recipe on categories pages: pickles sambal and dipping sauce
  2. To make the gado-gado dressing, coarsely grind the peanuts, garlic, chilies and kencur in a mortar or blender , adding  a little water  if necessary to keep the mixture turning. Place the ground mixture in a saucepan with all the other dressing ingredients, except the lime or lemon juice, and simmer uncovered over  very low heat for about 1 hour. Stirring frequently to prevent the sauce from sticking to thr pot and burning. Remove from the heat  and set  aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon of the Crispy Fried Shallots over the sauce just before serving.
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