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Inspired by the combination of peanut sauce with vegetables in Southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles.

Indonesians swear by sambal, demanding its necessity to accompany and complete national favorites like Nasi Goreng and Gado Gado.

Her grandmother prepared dishes like roasted Balinese chicken, gado gado and rendang while a young Ms. Lee watched.

In “Coconut & Sambal,” Ms. Lee provides recipes for staples, like gado gado, a salad brimming with steamed vegetables and drizzled in peanut sauce; nasi goreng, or Indonesian fried rice; rendang, slow-cooked meat bathed in coconut milk.

Of course there is a gado gado, and this being 2019, of course the main ingredient is avocado; the hard-cooked eggs belong to quail.