Pecel with Spicy Peanut Sauce

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240g) spinach leaves 1 cup (240g) spinach leaves
• 1 cup (120g) bean sprouts 1 cup (120g) bean sprouts
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1 cup (100g) water spinach 1 cup (100g) water spinach
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 2 cloves garlic 2 cloves garlic
• 2 shallots 2 shallots
• 2 red chili peppers 2 red chili peppers
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons coconut sugar 2 tablespoons coconut sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Fried shallots, for garnish Fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 4g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a pot, bring the water to a boil. Add the spinach leaves, bean sprouts, cabbage, and water spinach. Blanch the vegetables for 1-2 minutes until they are slightly tender but still retain their crunch. Drain and set aside.
2. 2.
   In a blender or food processor, combine the roasted peanuts, garlic, shallots, red chili peppers, tamarind paste, coconut sugar, salt, and water. Blend until you achieve a smooth and creamy consistency.
3. 3.
   Transfer the peanut sauce to a saucepan and heat over low heat for 5 minutes, stirring occasionally.
4. 4.
   Arrange the blanched vegetables on a serving plate. Drizzle the peanut sauce generously over the vegetables.
5. 5.
   Garnish with fried shallots.
6. 6.
   Serve the Pecel with steamed rice or rice cakes.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted peanuts for a richer flavor in the peanut sauce. If you prefer a smoother sauce, you can remove the skin of the peanuts before blending.

Tips & Tricks

• For an extra kick of heat, add more chili peppers to the peanut sauce.
• If you prefer a milder sauce, remove the seeds from the chili peppers before blending.
• Customize the vegetable selection based on your preference and seasonal availability.
• To save time, you can prepare the peanut sauce in advance and refrigerate it for up to 3 days.
• Experiment with different garnishes such as chopped peanuts, lime wedges, or fresh herbs.

Serving advice

Serve Pecel as a main dish accompanied by steamed rice or rice cakes. The combination of the blanched vegetables and the spicy peanut sauce creates a satisfying and balanced meal. Make sure to drizzle the sauce generously over the vegetables for maximum flavor.

Presentation advice

Arrange the blanched vegetables on a large serving plate, creating an attractive display of colors. Drizzle the peanut sauce over the vegetables in an artistic manner. Garnish with fried shallots for added texture and visual appeal.