Fresh spinach
Yellow Rice (white or brown rice with 1/2 T of turmeric)
Assortment of veggies such as:
Broccoli, steamed
Fresh green beans, steamed
Red and green cabbage, finely shredded
Thin slices of carrot, lightly steamed or raw
Mung bean sprouts
Soft tofu, cubed
Hard-boiled eggs, sliced or chopped

You can vary the veggies and their amounts. Also they can be cooked or raw – or some of each. Arrange everything on a platter or on individual plates.

  • Bed of fresh spinach on bottom
  • Yellow rice on the spinach
  • Assortment of veggies on the rice
  • Tofu and hard boiled eggs on veggies


1 cup creamy peanut butter
1 heaping T grated ginger
1 heaping T minced garlic
3 T brown sugar
1 1/2 cups hot water
4 T cider vinegar
2 T soy sauce
1 T Salt
Crushed red pepper to taste

Put everything in a blender and puree until smooth. If it’s too thick, add a little extra water. Serve at any temperature, drizzled over gado-gado.

Final Toppings:

3 T peanut or canola oil
2 T ginger, thinly sliced
1 cup onion, finely minced
12 med cloves garlic, peeled and thinly sliced


heat 1 T oil in a small skillet. Add ginger and saute over med heat for a minute or so, and then transfer to a small bowl. Repeat with onion and garlic, sauteing each separately in 1 T oil (8-10 mins for onion; 20 seconds for garlic). Place each in a small bowl. Place some or all of these toppings on the table with the gado-gado, so each person can liberally garnish his or her own portion.

Optional: shredded, unsweetened coconut (lightly toasted), crushed red pepper, slices of lemons, limes, oranges, apples, pineapple.


Notes and Instructions