Asian Vegetable Dishes Recipes - Indonesian Favorite Vegetable Salad (Pecel) Recipe

Ingredients

• 1 cucumber (shredded)

• 1/4 lb. (125 g.) kangkung/water convolvulus (picked and rolled into small bundles)

• 2 oz. (60 g.) taoge/beansprouts (tailed)

• 3 oz. (90 g.) kacang panjang/long beans (cut evenly & knotted)

• 1/4 lb. (125 g.) kubis/cabbage (shredded)

• 1 small carrot (shredded)

• 1/2 bangkuang (shredded)

• 1 1/2 dessertspoons tamarind paste and 1/2 cup water (mixed & strained to extract juice)

• 1 1/2 cups boiling salted water

Ground Ingredients:

• 6 oz. (185 g.) peanuts (fried & skinned)

• 10 red chillies

• 8 shallots (sliced & fried)

• 1 clove garlic (sliced & fried)

• 1/2-inch (1.2-cm.) piece terasi/dried shrimp paste (dry-fried)

• salt to taste

• 1 teaspoon gula Jawa/palm sugar

• 1 slice kencur/wild ginger

Serves 4

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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.