Mouth-Watering Pecal Sayur
A nutritious vegetable salad bathed in a delicious peanut sauce, the pecal sayur is a dish that’s pleasing to the eye as well as the tummy.
|200 g||peanuts, pan fried with 2 tablespoon of oil|
|3||bird's eye chillies|
|5||dried chillies, soak until soft and blend|
|1 cm||kencur (sand ginger/aromatic ginger)|
|1||kaffir lime leaf|
|1 cube||MAGGI® Ikan Bilis Stock Cube|
|1 tablespoon||lime juice|
|2 tablespoon||tamarind paste|
|3 tablespoon||palm sugar|
|150 g||bean sprout, blanched|
|300 g||water spinach/kangkung, blanched|
|100 g||long beans, blanched|
|3||firm tofu, pan fried|
|2 pieces||tempeh, pan fried|
|150 g||cabbage, blanched|
- After the peanuts are pan fried, drop them into a pestle and mortar and pound them until roughly smooth. Set it aside.
- Mix the tamarind paste with 100ml water.
- Next, pound the shallots, garlic, bird’s eye chillies, blended dried chillies, kencur, kaffir lime leave, MAGGI® Ikan Bilis Stock Cube, lime juice, tamarind juice and palm sugar. Mix in the pounded peanuts.
- Arrange vegetables on a serving plate and pour the peanut sauce over right before serving. Stir everything together and enjoy!
Energy 325 Kcal