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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
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.
แหล่งที่มา
สูตรโดย Javanese home kitchens · 🏺 ดั้งเดิม · 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.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 40 นาที🍽 4 ที่🔥 380 แคล🇮🇩 อินโดนีเซีย🌶️🌶️
ฮาลาลมังสวิรัติวีแกนปลอดกลูเตนปลอดนม
วิธีทำ
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.
💡 เคล็ดลับ
- 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.
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