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| Ficture: Ilustration Artistic |
Ingredients:
For the vegetables:
• 100 grams of bean sprouts, cleaned
• 100 grams of spinach, cleaned
• 200 grams of water spinach, cleaned
• 200 grams of long beans, cut into 2 cm pieces
• 100 grams of short bean sprouts, blanched in hot water, drained
• 2 cucumbers, chopped
• 70 grams of basil leaves
For the pecel sauce:
• 250 grams of peanuts
• 5 cloves of garlic
• 1 piece of kencur (aromatic ginger)
• 5 kaffir lime leaves, stems removed
• 100 grams of palm sugar, sliced
• 1 tablespoon of tamarind, dissolved in 2 tablespoons of warm water
• Salt to taste
• Hot water as needed
Side dishes:
• Peanut brittle (rempeyek)
• Fried tempeh
• Fried tofu
• Crackers (kerupuk gendar)
Instructions:
1. Preparing the Pecel Sauce:
o Fry the peanuts until golden brown, then drain and let cool.
o Fry the garlic, kencur, and chili (if using) until fragrant, then drain.
o Grind the peanuts along with the garlic, kencur, kaffir lime leaves, palm sugar, tamarind solution, and salt into a thick paste.
o Store the pecel sauce in an airtight container for later use.
2. Preparing the Vegetables:
o Bring a pot of water to a boil and blanch each vegetable separately until tender. Drain and set aside.
3. Serving the Pecel Rice:
o Place warm white rice on a serving plate.
o Arrange the blanched vegetables on top, add bean sprouts, chopped cucumber, and basil leaves.
o Dilute the pecel sauce with hot water to the desired consistency and drizzle it over the vegetables.
o Serve with side dishes such as peanut brittle, fried tempeh, fried tofu, and crackers.
Javanese Pecel Rice is now ready to be enjoyed as a delicious and nutritious meal!
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