25 gr red chilies
10 gr bird's eye chilies
5 kaffir lime leaves
20 gr sand ginger (Kaempferia galanga, kencur)
10 gr tamarind pulp
1 gr roasted shrimp paste
120 gr palm sugar
300 gr peanuts, deep-fried
1 tsp salt
Coconut oil for deep-frying
To make the pecel more nutritious, use a variety of Indonesian highly nutritious wild edibles.
• Blanched Sesbania grandiflora flowers (bunga turi) and young leaves
• Raw Centella asiatica (centella, gotu kola, pegagan, antanan)
• Raw Peperomia pellucida (pepper elder, shining bush plant, sirih bumi)
• Raw Portulaca oleracea (common purslane, verdolaga, pigweed, little hogweed, red root, pursley, moss rose, krokot)
• Slices of tempe bacem. The recipe can be found here.
• Deep-fried tofu, cut into cubes
• Blanched beansprouts
• Cucumber, slice thinly
• Boiled long beans/green beans, cut into 3 cm length
• Spinach/cassava leaves/papaya leaves, boiled
• Deep-fry the peanuts until golden brown in coconut oil. Grind.
• Deep-fry the shallots, garlic, and chilies in coconut oil until wilted for about two minutes.
• Grind the kaffir lime leaves, salt, sand ginger, shallots, garlic, and chilies to coarse paste.
• Then add the palm sugar, roasted shrimp paste, and tamarind pulp. Grind to fine paste.
• Add the ground peanuts. Blend well.
• Dilute one cup of peanut paste with one cup of warm water in a bowl. Pour the sauce on the assorted vegetables. Serve.