Cook all vegetables separately and don't overcook them. They should have some bite. Grate the carrot and pour boiling water over it. Leave to drain. Blanche the bean sprouts very shortly and cook the green beans just a bit longer. Leave to cool.
Dice the onion and the garlic and put into a small food processor or pestle and mortar together with the lemon grass, shrimp paste and the red chili. Grind until you have a rough paste. Heat the sunflower oil in a large saucepan. Fry until it start to smell but make sure it does not burn.
Add the cumin and the coriander and bake shortly.
Add the water to it and puree with a stick blender to a smooth puree. Add the peanut butter, palm sugar, kecap, dried chili flakes, sambal and the lime juice and stir until it has the right consistency. If it is too thin add a bit more peanut sauce.
Your sauce is ready if the oil starts to separate.
Serve the gado gado by arranging all the vegetables on a large plate. Put the sauce in the middle and put the boiled eggs on top
Notes
Gula djawa or palm sugar has a unique taste so replacing it with regular sugar is possible but will give another flavor. It is available in blocks or grated at the asian stores. Grated is a lot easier as the blocks are rock hard.We used sambal badjak because that is what we had but another sambal is fine too.