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Vegetable Pecel Recipe

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vegetable pecel recipe

Peanut sauce lovers will definitely find it difficult to turn away from this vegetable. This Javanese dish consists of a stew of various vegetables doused with chili sauce or peanut sauce. Fresh boiled vegetables, but not overcooked , combined with peanut sauce creamy which tastes just right between savory, spicy, and sweet. The types of vegetables that are often used are spinach, kale, long beans, and bean sprouts. This dish can be combined with various side dishes and accompaniments. Such as fried eggs, fried tofu/tempe, and peanut/anchovies crackers.

Ingredients

  • Spinach - 200 grams
  • Long beans - 6 sticks
  • Chayote - 1 piece
  • Cucumber - 1 piece
  • Winged bean - 5 pieces
  • Cabbage - 200 grams
  • Basil - handful
  • Peanut sauce:
  • Peanuts, fried until cooked - 250 grams
  • Tamarind, take the soaking water - 1 tbsp
  • Enough hot water
  • Ground spices:
  • Brown sugar, fine comb - 50 grams
  • Curly red chili - 5 pieces
  • Cayenne pepper - 5 pieces
  • Shallots - 2 cloves
  • Garlic - 5 cloves
  • Kencur - 2 finger joints
  • Salt - 1 tsp
  • Citrus leaves, remove the bones and finely slice - 5 pieces
  • Complementary:
  • Sliced ​​boiled eggs - to taste
  • Peanut / anchovy / rebon crackers - to taste
  • See Mother's Recipe Version

Plans

  • Clean, wash and chop the vegetables.
  • Heat the water until it boils. Briefly boil each of the vegetables, except the basil. Lift and drain. Set aside.
  • Puree the roasted peanuts.
  • In a bowl, mix peanuts, ground spices, and tamarind water. Mix well.
  • Add hot water to desired consistency. Correction taste.
  • Arrange the vegetables on a serving plate. Drizzle with peanut sauce. Give other complementary materials.
  • Ready to be served.
  • 1. Types of vegetables can be modified according to taste.

What vegetables for pecel?

10 Types of Vegetables to Serve Delicious and Tasty Pecel Beans. To be more delicious, do not boil your bean sprouts. Long beans. For long beans, you can cut them along 2 fingers or according to taste, then boil until cooked and drain. Cucumber. Basil. Spinach. Turi flower buds. Cabbage. Kale. Other Items•

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