Gado Gado -- Indonesian Vegetables in Peanut Sauce

This wonderful vegetable salad is a wonderful side or even light main dish. This includes typically a mixture of fresh vegetables such as cucumbers and blanched or lightly boiled vegetables with tofu, eggs, crackers, and a rich peanut sauce. If you want a vegetarian one, you should use vegetable crackers. This can be made vegan by using vegetable crackers and removing the eggs.
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Recipe (serves 2 as a side or 1 as a large mean):
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125 g potatoes, boiled
1 hard boiled egg, cut into 6-8 pieces
50 g cabbage, thinly sliced and optionally blanched
25g bean sprouts, blanched
100+g cucumbers, sliced
Crackers (shrimp, fish, or vegetable crackers all work)
(sauce)
Oil for frying
145g peanuts
25g red chillies
4 Indonesian shallots (or 1 European shallot)
2 cloves of garlic
1 candlenut
Salt to taste
2cm (1 inch) galangal root, peeled and sliced
2cm (1 inch) ginger root, peeled
1/2 stalk lemon grass, bruised
2 lime leaves
1 salam leaf (substitute bay leaf)
200ml coconut milk
Sweet soy sauce (kecap manis) to taste or use palm sugar and dark soy sauce.
Pan-fry peanuts and then crush on an ulek-ulek or chip very finely in a blender or a food processor along with shallots, garlic, galangal, candlenut, chillies. Grind finely.
In a pan with a little oil, heat the lemon grass, lime leaf, ginger, and salam/bay leaf until fragrant. Add peanut mixture and continue to heat. Add coconut milk and cook until a bit oily.
Color with dark soy sauce if needed.
In a bowl arrange the main ingredients and top with sauce, adding crackers to the side. Serve.