Nasi Pecel with Spicy Peanut Sauce

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (200g) spinach, blanched 2 cups (200g) spinach, blanched
• 1 cup (100g) bean sprouts, blanched 1 cup (100g) bean sprouts, blanched
• 1 cup (100g) cabbage, blanched and thinly sliced 1 cup (100g) cabbage, blanched and thinly sliced
• 1 cup (100g) long beans, blanched and cut into bite-sized pieces 1 cup (100g) long beans, blanched and cut into bite-sized pieces
• 1 cup (250g) roasted peanuts, ground 1 cup (250g) roasted peanuts, ground
• 3 red chilies, seeded and chopped 3 red chilies, seeded and chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Shrimp crackers, for serving Shrimp crackers, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
3. 3.
   In a blender or food processor, combine the ground peanuts, red chilies, garlic, tamarind paste, palm sugar, salt, and water. Blend until smooth and creamy.
4. 4.
   Heat vegetable oil in a small pan over medium heat. Add the peanut sauce mixture and cook for 5-7 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
5. 5.
   Arrange the blanched vegetables on top of the cooked rice. Drizzle the spicy peanut sauce generously over the vegetables.
6. 6.
   Garnish with crispy fried shallots and serve with shrimp crackers on the side.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color.
• Bean sprouts — Trim the ends of the bean sprouts before blanching for a more appealing texture.
• Cabbage — Thinly slice the cabbage to ensure it cooks evenly and blends well with the other vegetables.
• Long beans — Cut the long beans into bite-sized pieces for easy eating and a visually appealing presentation.
• Roasted peanuts — For a richer flavor, use roasted peanuts instead of raw ones.

Tips & Tricks

• To make the peanut sauce spicier, add more red chilies or a dash of chili powder.
• For a milder version, reduce the amount of red chilies or remove the seeds before blending.
• Customize the blanched vegetables according to your preference or seasonal availability.
• Add a squeeze of lime juice to the peanut sauce for a tangy twist.
• Serve Nasi Pecel with a side of sambal (Indonesian chili paste) for an extra kick of heat.

Serving advice

Serve Nasi Pecel hot, allowing the flavors to meld together. Provide additional peanut sauce on the side for those who prefer a more intense flavor. Accompany the dish with a refreshing glass of iced tea or coconut water.

Presentation advice

Arrange the blanched vegetables neatly on top of the rice, creating an appealing visual contrast. Drizzle the peanut sauce generously over the vegetables, allowing it to cascade down the sides. Garnish with crispy fried shallots for added texture and a pop of color.