Pecel

(Vegetable Salad in Peanut Sauce)

Serves 4-6


Ingredients:

1 cucumber, shredded
125g kangkung, picked and rolled into small bundles
60g beansprouts, tailed
90g long beans, cut evenly & knotted
125g cabbage, shredded
1 small carrot, shredded
½ sengkuang, shredded
1½ dsp tamarind paste + ½ cup (120ml) water, mixed & strained to extract juice
1½ cup (375ml) boiling salted water

Ground:
180g peanuts, fried & skinned
10 red chillies
8 shallots, sliced & fried
1 clove garlic, sliced & fried
1.3cm piece dried shrimp paste, dry-fried
salt to taste
1 tsp palm sugar
1 slice ginger


Method:

1. Cook each vegetable separately in the water. Do not overcook. Drain well.
2. Blend the tamarind juice and boiling water into the ground ingredients. Adjust seasoning. Dish up.
3. Arrange the vegetables on a serving plate.
4. Serve with the sauce, as a snack or with boiled white rice.