Pecel (Indonesian Vegetable Salad with Peanut Sauce)

🛒 Ingredients

• Roasted Peanuts 50 g · 280 kcal
• Palm Sugar (Gula Aren) 10 g · 38 kcal
• Garlic 5 g · 7 kcal
• Red Chilies 5 g · 2 kcal
• Kencur (Kaempferia galanga) 2 g · 1 kcal
• Tamarind Paste 5 g · 12 kcal
• Kaffir Lime Leaves 1 g · 1 kcal
• Water Spinach (Kangkung) 70 g · 14 kcal
• Long Beans 70 g · 23 kcal
• Bean Sprouts 50 g · 15 kcal
• Cabbage 50 g · 12 kcal
• Steamed White Rice 150 g · 195 kcal

👨‍🍳 Instructions

1. To prepare the peanut sauce, grind or blend roasted peanuts with palm sugar, garlic, red chilies, kencur, tamarind paste, and a pinch of salt until a thick, smooth paste forms.
2. Gradually add hot water to the peanut paste, stirring until it reaches your desired creamy consistency.
3. Wash and trim all vegetables. Blanch the water spinach, long beans, bean sprouts, and cabbage in boiling water for 1-2 minutes until they are tender-crisp.
4. Drain the blanched vegetables thoroughly and arrange them on a serving plate. Serve the vegetables generously drizzled with the prepared peanut sauce, accompanied by steamed white rice.