Pecel

Name: Pecel
Total time: 40 min
Yield: 4
Cuisine: Javanese
Ingredients: 200 g Water spinach (kangkung), in lengths; 150 g Bean sprouts; 150 g Long beans, in 4 cm lengths; 150 g Cabbage, shredded; 1 Cucumber, sliced; 250 g Roasted peanuts; 8 Bird's eye chillies; 4 Garlic cloves; 4 Kaffir lime leaves, shredded fine; 2 tbsp Tamarind paste; 3 tbsp Palm sugar; 1.5 tsp Salt; 250 ml Hot water; 8 Prawn crackers or rempeyek

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.

Nguồn

Công thức của Javanese home kitchens · 🏺 Truyền thống · 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.

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Các bước

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.

💡 Mẹo

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.