Serves 8 Gado Gado (gah-doh gah-doh) This dish, which is also found in Malaysia, is a wonderful way to use fresh vegetables. Indonesians serve this dish at room temperature. Vegetables: Cook or steam each vegetable separately until crisp-tender: Â½ small head cabbage, cut up 1 small head cauliflower 4 carrots, cut in small strips 1 Â½ cups fresh green beans, chopped or French-cut 2 cups fresh or canned bean sprouts other vegetables added or substituted Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce. Peel and quarter: 4 eggs, hard-cooked Slice: 2 medium cucumbers and 6 to 10 radishes Peanut sauce: Saute in 3 tablespoons oil: Â½ cup onions, finely chopped and 2 cloves garlic, minced When onions are soft and translucent, reduce heat and add: 3 Â½ cups vegetable stock or water 2 teaspoons hot peppers, chopped, or tabasco sauce to taste 2 teaspoons lemon juice, grated rind of 1 lemon 1 c cups chunky peanut butter 2 bay leaves, 1 teaspoon ginger root, finely grated 1 teaspoon salt 1 teaspoon soy sauce* and 1 teaspoon brown sugar (note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed) Simmer 15 minutes. Adjust seasonings to taste. Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top. Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter.