Madiun Pecel Recipe
The city of Madiun is famous for its pecel. Different from pecel in other areas, Pecel Madiun features a variety of side dishes paired with boiled pecel and peanut sauce which is rich in flavor. The following Madiun pecel recipe is easy to make and simple, with a complement of peanut brittle, serundeng, tempeh and fried tofu.
Ingredients
- Pecel Seasoning:
- Fried beans - 250 grams
- Garlic - 2 cloves
- Big red chili - 3 pieces
- Cayenne pepper - 20 pieces
- Citrus leaves, bone removed - 3 pieces
- Brown sugar, fine comb - 100 grams
- Tamarind water - 2 tbsp
- kencur finger - 1 segment
- Warm water, to thin the pecel seasoning - to taste
- Vegetables:
- Kangkung - 2 bunches
- Sprouts - 100 grams
- Long beans - 1 bunch
- Complements and Side dishes:
- Crispy - to taste
- Fried tofu - to taste
- Fried tempeh - to taste
- Serundeng - to taste
- fresh vegetables:
- Cucumber, cut into small cubes - 1/2 fruit
- Basil, pick the leaves - 1 bunch
- Chinese petai - to taste
- Buy ingredients and cooking utensils
Plans
- Pecel sauce: mashed fried peanuts until smooth, set aside.
- Fry the garlic, red chilies, cayenne pepper until wilted, remove from heat. Then puree with lime leaves, and kencur, add tamarind water, mix well.
- Mix the mashed spices with finely ground peanuts, stir until blended. If the texture is too dry, you can add a little water.
- Take half of the pecel seasoning that has been made, pour enough warm water to the desired consistency. Pecel seasoning is ready to use. The rest of the pecel seasoning can be stored in a closed container.
- Vegetables: cut into long beans and kale, boil separately until cooked, remove and drain. Soak the sprouts in hot water until wilted, drain.
- Presentation: arrange vegetables on a serving plate, sprinkle with pecel seasoning, serve with a complement of peanut brittle, serundeng, fried tofu and tempeh and fresh cucumber, basil leaves and Chinese petai.
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