📝 About This Recipe
Originating from the heart of East Java, Nasi Pecel is a vibrant, nutrient-packed celebration of Indonesian agriculture. This soulful dish features a medley of blanched local greens and crunchy vegetables served over fragrant steamed rice, all smothered in a complex, nutty sauce infused with aromatic kaffir lime and spicy chilies. It is a masterclass in balancing sweet, savory, and spicy notes, offering a refreshing yet deeply satisfying meal that embodies the warmth of Javanese hospitality.
🥗 Ingredients
The Base
- 2 cups Jasmine Rice (washed and steamed until fluffy)
The Vegetables (The Pecel)
- 200 grams Spinach or Water Spinach (Kang Kung) (cleaned and stems trimmed)
- 100 grams Bean Sprouts (roots removed)
- 100 grams Long Beans (cut into 3cm lengths)
- 100 grams Cabbage (shredded coarsely)
- 1 handful Thai Basil (Kemangi) (fresh leaves only)
The Aromatic Peanut Sauce
- 250 grams Raw Peanuts (fried until golden brown)
- 50 grams Palm Sugar (Gula Jawa) (finely shaved)
- 3 cloves Garlic (fried briefly)
- 3-5 pieces Bird's Eye Chilies (adjusted to heat preference, fried)
- 4 leaves Kaffir Lime Leaves (mid-rib removed and very finely sliced)
- 2 cm Aromatic Ginger (Kencur) (peeled and sliced)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1 teaspoon Salt (to taste)
- 150-200 ml Warm Water (to reach desired consistency)
Accompaniments
- 4 pieces Peyek (Peanut Crackers) (or shrimp crackers)
- 1 block Tempeh (sliced and fried until crispy)
👨🍳 Instructions
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1
Begin by preparing the rice according to your preferred method (rice cooker or steaming) so it stays warm while you prep the rest.
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2
Heat a small amount of oil in a pan and fry the raw peanuts over medium-low heat. Stir constantly for about 5-7 minutes until they are deep golden brown. Drain and set aside to cool.
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3
In the same oil, quickly fry the garlic, chilies, and aromatic ginger (kencur) for 1-2 minutes until fragrant but not burnt. This mellows the raw bite of the aromatics.
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4
Using a food processor or a traditional stone mortar and pestle, grind the fried peanuts until they form a coarse paste. Do not over-process into peanut butter; a little texture is desirable.
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5
Add the fried garlic, chilies, kencur, shaved palm sugar, and salt to the peanut paste. Grind until well combined.
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6
Stir in the finely sliced kaffir lime leaves and the tamarind water. This 'dry' paste can actually be stored in the fridge for weeks.
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7
When ready to serve, take the desired amount of peanut paste and slowly whisk in warm water until it reaches the consistency of a thick, pourable cream.
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8
Bring a large pot of water to a boil. Prepare an ice bath nearby to stop the cooking process.
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9
Blanch the vegetables separately: Long beans for 3 minutes, cabbage for 2 minutes, and spinach and bean sprouts for just 30-45 seconds. They should be tender but retain a vibrant color and slight snap.
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10
Plunge the blanched vegetables immediately into the ice bath, then drain thoroughly. Squeeze out excess water from the leafy greens.
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11
To assemble, place a generous scoop of warm rice on a plate (traditionally a banana leaf-lined plate).
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12
Arrange a portion of each blanched vegetable and a few fresh Thai basil leaves on top of the rice.
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13
Generously pour the prepared peanut sauce over the vegetables.
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14
Garnish with fried tempeh on the side and a large piece of crunchy Peyek cracker on top for the signature finish.
💡 Chef's Tips
Don't skip the 'Kencur' (Aromatic Ginger); it provides the unique, medicinal-earthy fragrance essential to authentic Pecel. Always fry your own peanuts rather than using store-bought peanut butter for a superior, toasted flavor profile. Ensure the vegetables are very well-drained after blanching, otherwise, the excess water will dilute your beautiful sauce. Adjust the thickness of the sauce to your liking; some prefer it thick and chunky, while others like it smooth and runny. If you can't find Thai Basil, fresh mint or cilantro can offer a different but pleasant aromatic lift.
🍽️ Serving Suggestions
Serve with a side of 'Telur Asin' (salted duck egg) for an extra savory punch. Pair with a tall glass of iced 'Es Teh Manis' (Indonesian sweet jasmine tea) to balance the spice. Add 'Lontong' (compressed rice cakes) as an alternative to steamed rice for a different texture. Serve on a scorched banana leaf to impart a subtle, smoky aroma to the warm rice. A side of 'Empal Gentong' (sweet fried beef) makes this a truly festive feast.