Salaam,

Let’s stay with traditional Indonesian food, shall we? We prefer not to starve ourself. Pecel is one of our favourite dish, and the best Pecel from our dear old village, Kalibaru is from this old lady, Mbah Kasiya. In Kalibaru, everyone knows it!

In Indonesia we eat Pecel as breakfast, if may sound weird, but when you live in a tropical country you’ll understand why these kind of food is great for breakfast. Here is the recipe:

Peanut Sauce for Salad (Pecel)
Ingredients
150gr Fried peanuts, non salted
2 Spanish pepper
3 Red chilies
3 Garlic cloves
2cm Kencur root (Kaempferia galanga /proh horm)
1 cm Dried Shrimp paste

70gr Palm Sugar (can be replaced with alternatives)
60gr Sugar
7 Kaffir lime leaves
2 tsp Salt

Blanched Veggies
Bean Sprout, Cabbage, Green beans
Fresh cucumber

Let’s start with the salad, you can use any salad you want, this is our preference that you can get in the Netherlands easily.

Veggies
Boil a pan of water and cook each veggies for 1 minute or less, don’t over cook it. Take out, rinse in cold water. Cucumber should just be eaten raw.

Sauce
Heat 4 tbs sunflower oil and fry the peanut golden brown. Take the peanut out of the pan and using the same oil, fry the rest of the ingredients, such as garlic, kencur root, dry shrimp paste and chillis

Slice the Javanese/palm sugar. Take the veins of the kaffir lime leaves out, slice thin to make it easy to mix.

Put all sauce ingredients in the food processor and blend until it becomes paste. The peanut contains oil which will turn the mix into paste. The oil serves also as preservator which, will allow you to keep the sauce for two weeks in the fridge or three months in the freezer.

Our sauce is done! No just arrange the salad and put the sauce on top or on the side. Give it a try and let us know!

Wassalamu’alaikum.

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