How to Make Pecel, a Delicious Indonesian Vegetable Salad with Peanut Sauce

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Ingredients

For the vegetables:

• 250 g spinach, washed and trimmed
• 250 g bean sprouts, washed and trimmed
• 250 g long beans, cut into 5 cm pieces
• 250 g turi flowers, remove the stamens

For the peanut sauce:

• 350 g roasted peanuts, ground
• 4 kaffir lime leaves, thinly sliced
• 2 tbsp tamarind water
• 300 ml water
• 4 red bird's eye chilies
• 1 clove garlic
• 0.5 cm kencur (aromatic ginger)
• ½ tsp shrimp paste, roasted
• 3 tbsp palm sugar, sliced
• 1 tbsp salt

Directions

1. Boil the spinach, bean sprouts, long beans, and turi flowers separately in boiling water until tender but still crisp. Drain and set aside.

2. Combine the peanuts, kaffir lime leaves, tamarind water, water, chilies, garlic, kencur, shrimp paste, palm sugar, and salt in a blender or a mortar and pestle. Blend or pound until smooth and well combined.

3. Arrange the vegetables on a large platter. Pour the peanut sauce over them or serve it on the side.

4. Enjoy your pecel with steamed rice or noodles.