📝 About This Recipe
Hailing from the heart of East and Central Java, Pecel is a vibrant, nutrient-dense Indonesian salad that celebrates the harmony of blanched garden vegetables and a complex, aromatic peanut dressing. Unlike its cousin Gado-Gado, Pecel is defined by its fragrant use of kaffir lime leaves and aromatic fingerroot (kencur), creating a refreshing yet deeply savory profile. It is a timeless staple that transforms humble ingredients into a sophisticated explosion of spicy, sweet, and nutty flavors.
🥗 Ingredients
The Vegetable Base
- 200 grams Water Spinach (Kangkung) (trimmed and cut into 3-inch lengths)
- 150 grams Long Beans (Kacang Panjang) (cut into 2-inch segments)
- 100 grams Bean Sprouts (Tauge) (tails removed for a cleaner look)
- 150 grams Cabbage (shredded into thick strips)
- 1 handful Thai Basil (Kemangi) (fresh leaves only)
The Peanut Sauce (Sambal Pecel)
- 250 grams Raw Peanuts (skin-on for deeper flavor)
- 3-5 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 4 cloves Garlic (peeled)
- 2 cm Kencur (Aromatic Ginger/Fingerroot) (peeled and sliced)
- 5 pieces Kaffir Lime Leaves (midrib removed, very finely chiffonaded)
- 75 grams Palm Sugar (Gula Jawa) (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water, seeds removed)
- 1 teaspoon Salt (to taste)
- 150-200 ml Hot Water (to reach desired consistency)
Accompaniments
- 4-6 pieces Peyek (Peanut Crackers) (or shrimp crackers/krupuk)
- 4 slices Fried Tempeh or Tofu (seasoned with coriander and garlic)
👨🍳 Instructions
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1
In a heavy-bottomed skillet, fry the raw peanuts with a tablespoon of oil over medium-low heat. Stir constantly for 8-10 minutes until they turn a deep golden brown and smell toasted. Remove and drain on paper towels.
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2
In the same skillet, briefly fry the garlic and chilies for 2-3 minutes until softened and slightly charred. This removes the raw edge and enhances the sweetness.
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3
Using a traditional stone mortar and pestle (cobek) or a food processor, grind the fried peanuts until they reach a fine, sandy texture. Do not over-process into peanut butter; a little texture is desirable.
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4
Add the fried garlic, chilies, kencur, and salt to the peanut mixture. Grind until a thick, uniform paste forms.
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5
Incorporate the shaved palm sugar and the finely sliced kaffir lime leaves. Mix well until the sugar is fully integrated into the paste.
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6
Prepare the vegetables: Bring a large pot of water to a rolling boil with a pinch of salt. Prepare an ice bath in a separate bowl.
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7
Blanch the vegetables separately to ensure perfect textures: Cabbage for 2 minutes, Long Beans for 3 minutes, Water Spinach for 1 minute, and Bean Sprouts for just 30 seconds.
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8
Immediately plunge each vegetable into the ice bath after boiling to stop the cooking process and preserve the vibrant green colors. Drain thoroughly.
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9
To assemble the sauce, take the required amount of peanut paste and place it in a bowl. Gradually whisk in the hot water and tamarind juice until the sauce is thick enough to coat a spoon but fluid enough to pour.
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10
Arrange a mound of the mixed blanched vegetables on a serving plate. Top with a generous handful of fresh Thai basil leaves.
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11
Pour the warm peanut sauce generously over the vegetables, ensuring every layer gets a taste of the dressing.
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12
Serve immediately with fried tempeh on the side and a few pieces of Peyek (peanut crackers) for that essential crunch.
💡 Chef's Tips
The secret to an authentic Pecel is the 'Kencur' (aromatic ginger); if you can't find it fresh, use 1/2 tsp of powder, but never skip it. Always blanch vegetables separately as they have different density levels; overcooked, mushy vegetables will ruin the dish's integrity. For the best flavor, use 'Gula Jawa' (dark Indonesian palm sugar) rather than brown sugar to get that deep, molasses-like sweetness. If you are making the peanut paste in bulk, it can be stored in the refrigerator for up to 2 weeks; just add hot water when ready to serve. Ensure your vegetables are very well-drained after the ice bath; excess water will dilute the rich peanut sauce.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Jasmine rice or 'Lontong' (compressed rice cakes). Pair with 'Telur Asin' (salted duck egg) for a salty, creamy contrast to the spicy sauce. Accompany with 'Es Teh Tawar' (unsweetened iced tea) to cleanse the palate between bites. Add a side of 'Bakwan Sayur' (vegetable fritters) for an extra layer of indulgence and texture. For a complete Javanese feast, serve with 'Ayam Goreng Kalasan' (Javanese fried chicken).