Gado gado

Peel the cabbage, wash, deprive it of the trunk and the coast hard, cut into strips.

Wash and drain the cauliflower clusters.

Peel the beans, wash them, drain them and cut them into 4 cm pieces.

Wash the bean sprouts, remove the green part.

Peel and crush the garlic.

Peel and mince the shallots end.

Heat two tablespoons of oil in a wok or a large frying pan, add the cabbage, cauliflower, bean sprouts and the beans and let them jump from three to five minutes.

The vegetables must be very crispy.

Remove the vegetables from the pan with a skimmer and place them in a dish service.

Let cool.

Heat two tablespoons of oil in a small saucepan, add the peanuts and let them jump to lively fire, stirring continuously.

When peanuts are golden, dry them well with a paper towel.

Then whisk them together with the lemon juice until you obtain a smooth puree.

Pour the rest of the oil in the same small saucepan and let Cook garlic and shallots from three to five minutes.

Add garlic and shallots to the peanut paste, add more lemon juice if necessary and stir well.

To serve heat the peanut sauce, pour into a bowl and bring it to the table along with cold vegetables.

Presented this Indonesian dish alone or serve as a side dish to a meal of chicken, lamb or pork.