Gado-gado

Peel the eggs and cut them in half lengthwise. Cut the roots in half lengthwise.

Boil cauliflower, broccoli, green beans and carrots al dente. Rinse them with cold water. Let the vegetables drain and cool.

Fry the shallot in the oil soft and glassy. Add the garlic.

Make the peanut sauce according to the instructions on the package. Stir in the shallot, garlic and sambal through the peanut sauce. Dilute the sauce with extra water. The peanut sauce must have the consistency of buttermilk.

Put the different vegetables with the cucumber slices and half the eggs on a large scale. Serve the peanut sauce, which can be eaten both hot and cold, and the prawn cracker separately.