Indonesian Pecel Rice Salad
Ingredients
Vegetables
- 5-6 cabbage leaves
- 150 grams bean sprouts
- 1 bunch spinach
- 5 long beans
Pecel sauce
- 100 grams peanuts
- 3 shallots
- 2 cloves garlic
- 3 large red chilies or bird's eye chilies
- 1 teaspoon salt
- 50 grams palm sugar
- 3 kaffir lime leaves
- 5 tamarind pods
- Half a finger-length of kencur
Accompaniments
- White rice
- Eggs
- Tofu
- Tempeh
- Crackers
Preparation
Blanch the vegetables until tender but still crisp.
Boil the tamarind pods with water until the juice is extracted.
Grind all the pecel sauce ingredients except the tamarind.
Add the ground spice mixture to the tamarind juice and add water if too thick.
Cook on low heat until boiling, then taste and add more salt if necessary. Turn off the heat.
Serve with white rice and the accompaniments.
Notes
If the sauce is not sour enough, add vinegar to taste.
Do not overcook the vegetables to keep them crisp.
