အစပြု
Korean
Kimchi Jjigae (Kimchi Stew)
မူလအရင်းအမြစ်: Traditional
30 မိနစ်3420 kcal
နို့ထွက်ပစ္စည်းကင်း🌶️🌶️
Pecel
Blanched vegetables under a thick peanut sauce sharpened with kaffir lime leaf and tamarind — Java's everyday salad, sold from baskets at bus stations and eaten with rice at seven in the morning.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Javanese home kitchens · 🏺 Traditional · Javanese household cooking
Java · peanut-sauce salad — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat. Quantities and the blanch-separately instruction are this book's own.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
⏱ 40 မိနစ်🍽 4 ယောက်စာ🔥 380 kcal🇮🇩 Indonesia🌶️🌶️
ဟာလာသက်သတ်လွတ်အသားငါးလုံးဝမပါဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း
အဆင့်များ
Blanch each vegetable separately in salted boiling water — sprouts 30 seconds, kangkung 1 minute, beans and cabbage 2.
💡 Separately, because they cook at different speeds. Thrown in together you get raw beans and grey sprouts in the same bowl.
Refresh everything in cold water and drain very well.
Pound or blend the peanuts, chillies, garlic, lime leaves, tamarind, sugar and salt into a coarse paste.
Loosen with the hot water a little at a time until it pours thickly off a spoon.
Pile the vegetables in bowls, pour the sauce over and serve with rice and crackers.
💡 အကြံပြုချက်များ
- Not gado-gado. Pecel's sauce carries kaffir lime and is thinner and sharper; gado-gado's is sweeter and often has no lime leaf at all.
- Madiun in East Java is the town most associated with it, and pecel Madiun is sold as its own thing across the island.
- The sauce keeps a week as a dry paste. Add hot water only for the portion you are eating.
ဤဟင်းများလည်း ကြိုက်နိုင်သည်
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