Malaysian Pecel Peanut Sauce Dish
Ingredients
- 3 cups peanuts
- 5 small red onions
- 3 cloves garlic
- 10 dried chilies
- 10 bird's eye chilies
- 1 inch shrimp paste
- 5 kaffir lime leaves
- 2 inches kencur
- 4 tablespoons tamarind juice
- Salt to taste
- Sugar to taste
Vegetables
- Cassava leaves
- Water spinach
- Long beans
- Bean sprouts
- Tofu
- Cucumber
- Jicama
- Tempeh
Preparation
Roast the peanuts until cooked, then coarsely grind or blend and set aside
Fry the red onions, garlic, dried chilies, bird's eye chilies, shrimp paste, and kaffir lime leaves in oil until fragrant, then set aside
In a blender, combine the fried mixture with kencur, tamarind juice, salt, and sugar, add a little warm water, and blend until smooth
Pour the blended mixture into the ground peanuts, add one cup of hot water, and stir well
If the sauce is too thick, add more hot water and adjust seasoning with salt and sugar if needed
Blanch the cassava leaves, water spinach, long beans, and bean sprouts
Fry the tofu and tempeh, then cut into pieces
Cut the cucumber and jicama into pieces
Serve the pecel sauce with the prepared vegetables
Tips
Bean sprouts can be omitted if not available
