My Gado-Gado Recipe

written by Kathleen Floberg

Here at Widji we say “there’s the right way, the wrong way and the Widji Way.” This sentiment also applies to my Gado-gado recipe. I’m sure there’s a right way to make gado-gado and I know from experience that there is a wrong way. Every person you ask most likely has their own version of this recipe - try my version. Enjoy!

  • Cook shell pasta until desired texture.
  • Once cooked and drained, add the following ingredients to the hot pasta and stir continuously.
    • A few scoops of peanut butter
    • Soy sauce, a lot but not so much that it over powers the peanut butter
    • A little vinegar
    • Some brown sugar
    • Definitely add curry powder
    • Red pepper flakes
    • Coconut milk
  • Add in a lot of sautéed veggies. You can add whatever you’d like, but below are my suggestions
    • Red cabbage
    • Onion
    • Carrot
    • Bell peppers
    • Zucchini
    • Broccoli