1. Boil the potatoes in salted water in a pot until tender. Drain and set aside.

2. Blanch the green beans, bean sprouts, and cabbage in boiling water for 2-3 minutes. Drain and set aside.

3. Heat the oil in a pan over medium heat. Fry the tofu and tempeh until golden brown and crispy. Remove and set aside.

4. To make the peanut sauce, combine the peanut butter, water, sweet soy sauce, lime juice, minced garlic, chopped red chilies and salt in a saucepan. Cook over low heat, stirring constantly until smooth and well combined.

5. Arrange the boiled vegetables, fried tofu, tempeh, hard-boiled eggs, cucumber, tomatoes and shallots on a serving platter.

6. Serve the Gado-Gado with the peanut sauce and shrimp crackers on the side, or drizzle the sauce over the prepared vegetables and garnish with fried shallots.