Pecel
Pecel, from above
VegVeganEast Java

Pecel

Blanched greens drowned in spicy, lime leaf peanut sauce. Javanese salad with serious attitude.

35 minTime
33 gProtein each
mediumSpice
Javanese peanut salad2 chapters · 1 min read

Make it your way

Grandma's wayBlanched vegetables with spicy peanut sauce, tempeh and rice.
The original
727kcalsame
33 gproteinsame
12 gfibresame
35minutessame

Pecel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Peanutsroasted
Garlic3 cloves
Fresh red chillies (fresh red chiles)3
Kaffir lime leaves (makrut lime leaves)5
Galangala small piece, or kencur
Palm sugar (gula melaka)3 tbsp
Tamarindpulp
Salt1 tsp
Waterwarm, to loosen
Spinachblanched
Water spinach (kang kong)blanched
Green beanslong beans, blanched
Moong sprouts (mung bean sprouts)blanched
Cabbageblanched
Tempehsliced
Cooking oil (vegetable oil)for tempeh
Cooked riceto serve

Method

5 steps
  1. 1Pound the peanuts with garlic, chilli, lime leaves, galangal, palm sugar, tamarind and salt into a coarse paste.
  2. 2Loosen with warm water to a pouring sauce.
  3. 3Blanch each vegetable separately until just tender, then drain.
  4. 4Fry the tempeh until golden.
  5. 5Arrange the vegetables over rice, pour over the sauce and add the tempeh.
Serve it like this

Serve on a banana leaf with rice, the vegetables heaped and sauce poured over, tempeh and peanut crackers on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pecel: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi kuning40 min
Bread or rice Methi thepla40 min
On the side Tempe orek30 min
On the side Urap30 min
To drink Sweet lassi10 min
Something sweet Martabak manis90 min
Sign up to send it to your cook