Authentic Indonesian Pecel Recipe: A Healthy and Savory Delight

Ingredients

For the sauce:

150 grams of raw peanuts
3 red chillies
2 bird's eye chillies
1 teaspoon of tamarind paste
2 tablespoons of palm sugar
1/2 teaspoon of salt
100 ml of water

For the vegetables:

100 grams of spinach
100 grams of bean sprouts
100 grams of long beans, cut into 3 cm pieces
1 small cucumber, thinly sliced
4 pieces of fried tofu, cut into small pieces
4 pieces of tempeh, cut into small pieces and fried

Steps and instructions

Start by making the sauce. First, roast the peanuts in a pan over medium heat until they are golden brown and fragrant.
Transfer the roasted peanuts to a blender. Add the red chillies, bird's eye chillies, tamarind paste, palm sugar, and salt. Blend the mixture until it becomes a smooth paste.
Add water to the blender gradually, making sure to blend after each addition, until the sauce reaches your desired consistency.
Next, prepare the vegetables. Blanch the spinach, bean sprouts, and long beans in boiling water for about 2 minutes, then drain and set them aside.
Arrange the blanched vegetables, sliced cucumber, fried tofu, and fried tempeh on a serving plate.
Pour the peanut sauce over the vegetables and serve.

Tools for making

Blender - For blending the sauce ingredients into a smooth paste.
Pan - Used to roast the peanuts.
Boiling pot - To blanch the vegetables.
Serving plate - To arrange and present the pecel.
Knife - For slicing the cucumber and cutting the long beans into pieces.

Recipe variations

Substitute peanuts with almond or cashew nuts for a different flavor.
For a spicier sauce, add more red chillies or use a hotter variety of chillies.
Include other vegetables such as shredded cabbage, jicama, or carrot for added crunch and variety.
Replace the spinach with kale or watercress for a different green leafy vegetable.
For a meat-free option, omit the fried tofu and tempeh, and add boiled eggs or grilled mushrooms instead.
Add a teaspoon of shrimp paste (terasi) to the sauce for a savory umami flavor.
Include a squeeze of lime juice for a tangy twist.
For a sweeter sauce, increase the amount of palm sugar or add a small amount of honey.

Recipe overview

Pecel is a traditional Indonesian dish that is loved for its perfect blend of spicy, sweet, and tangy flavors. This vegetable salad dish is smothered in a delicious homemade peanut sauce, giving it a unique character that is sure to delight your taste buds. The recipe involves blanching various types of vegetables, including spinach, bean sprouts, and long beans, then serving them with fried tofu and tempeh. The star of the dish, however, is the spicy-sweet peanut sauce, made with roasted peanuts and a mix of chillies. Pecel is a healthy and flavorful dish that can be enjoyed as a main course or a side dish. Expect a delightful culinary adventure as you experience the diverse flavors and textures of this Indonesian classic.

Common questions

Can I use a different type of nut for the sauce?
Yes, you can substitute peanuts with other nuts like cashews or almonds.
Can I adjust the spiciness of the sauce?
Absolutely! You can increase or decrease the amount of red chillies and bird's eye chillies according to your preference for spiciness.
Is there a substitute for tamarind paste?
If you don't have tamarind paste, you can use lime juice as a substitute. Start with a small amount and adjust to taste.
What if I don't have palm sugar?
Palm sugar adds a unique flavor to the sauce, but if you don't have it, you can use brown sugar as a substitute.
Is there a specific way to fry the tofu and tempeh?
It's best to fry the tofu and tempeh until they turn golden brown and crispy. Make sure to drain them on a paper towel after frying to remove excess oil.
Can I add other vegetables to the dish?
Absolutely! Pecel is versatile, and you can add or substitute vegetables according to your preference. Some popular additions include cabbage, carrots, and water spinach.

Serving dishes and utensils

Blender - for blending the sauce ingredients into a smooth paste
Pan - for roasting the peanuts
Boiling pot - for blanching the vegetables
Serving plate - for arranging and presenting the vegetables
Serving spoon - for pouring the peanut sauce over the vegetables

Origin stories

Pecel, a traditional Javanese salad, is a testament to Indonesia's rich cultural and culinary diversity. It's a distinctive blend of vegetables drenched in a savory peanut sauce, symbolizing the harmonious blend of different tribes and cultures on the vast array of islands that make up the nation. Pecel's origin story is as diverse as its flavors, with different regions claiming variations of the dish as their own. Some say it hails from Madiun, in East Java, where it's a common breakfast staple, while others argue it's from Central Java, where it's often served with rice. No matter its true origin, Pecel represents the essence of communal dining in Indonesian culture, highlighting the importance of sharing a meal with loved ones. This, coupled with its simple, accessible ingredients, make Pecel a beloved dish across the archipelago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.