Gado Gado

An Indonesian extravaganza: Yellow Rice on a bed of spinach, covered with vegetables, tofu, and hardboiled eggs.  A gingery peanut sauce gets drizzled over the top, and crunchy, flavorful “final toppings” add a delightful finishing touch.  And it’s all Quite Easy  - Even for Beginners.

Note:

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

1. A bed of fresh spinach goes on the bottom.
2. Yellow Rice goes on the spinach.  (To make yellow rice, cook 2 cups rice in 3 cups simmering water with ½ tsp. turmeric)  If you don’t have turmeric, white rice works just fine.
3. An assortment of vegetablesgoes on the rice.  Such as:
   1. Thin slices of carrot.
   2. Savoy cabbage, very finely shredded.
   3. Sprouts
   4. Cashews or other nuts
   5. Broccoli steamed, or any other veggie that sounds good to you.

1. Hardboiled eggs (sliced or chopped) go on the veggies.

Peanut Sauce

1 cup creamy peanut butter

1 heaping Tbs. grated ginger

1 heaping Tbs. minced garlic

3 Tbs. brown sugar

11/2 cups hot water

4 Tbs. cider vinegar

21/2 Tbs. soy sauce

½ tsp. salt

Crushed red pepper, to taste

1. Put everything in a blender and puree until smooth.  If it is too thick just add more water.
2. Transfer to a serving bowl and adjust seasonings to taste.  Serve at any temperature, drizzled over Gado Gado.