Gado-gado

100 grams cabbage
100 grams Baguio beans
100 grams carrots
100 grams cauliflower
150 grams togue
1 cucumber
2 medium potatoes
2 square tokwa, fried until light brown, then cubed


Wash and clean all the vegetables.
Boil water in a big pan and add a little salt.  Blanch the vegetables one at a time. Strain.
Arrange the vegetables and tokwa on a platter.

Peanut Sauce:
3 tbsp. oil
4-5 cloves garlic, minced
½ cup sibuyas tagalog, minced
¼ cup bagoong alamang
1 siling baba, sliced
2-3 tbsp. brown sugar
¼ cup tamarind juice
¾ cup peanut butter
1 coconut grated -- add ½ cup water to obtain 2 cups coco milk

Heat oil. Saute garlic and sibuyas tagalog.  Add bagoong, sili, sugar and tamarind juice.  Mix in peanut butter and coco milk.
Correct seasoning. Serve with the above vegetables.