In the Kitchen

Pecal

Ingredients

    Sauce:

    • 2 tbsp chilli paste or chilli boh
    • 1 tsp belacan granules

    (A):

    • 2 tbsp asam jawa (squeezed to obtain juice)
    • 125ml water

    (B) (combine into a thick paste):

    • 3 ? 4 tbsp chopped palm sugar (Gula Melaka)
    • 2 tbsp shrimp paste (har koh)
    • 1 tbsp hot water
    • Salt to taste

    For the salad:

    • 250g roasted peanuts
    • 250g kangkung (water convolvulus), cut only the young shoots into 5 ? 6cm length
    • 1 carrot, shredded coarsely
    • 150g yam bean (bangkwang), shredded coarsely
    • 1 cucumber, remove the soft centre, shredded coarsely
    • 150g long beans (kacang panjang), cut into 5 ? 6cm lengths
    • 2 pieces tau kwa (firm soya bean cakes), fried and diced
    • 3 hardboiled eggs, shelled and quartered
    • 100g beansprouts, tailed

Method

    Dry-fry peanuts in a wok over a gentle flame until they are slightly browned. Skin the nuts, then put them in a food processor to get them coarsely ground.

    Blanch kangkung in boiling water for two minutes. Remove with a perforated spoon and drain well. Blanch long beans for two to three minutes, drain, and run under cold water from the tap.

    Heat oil in a small pan; fry chilli paste briskly. Add belacan granules; mix. Mix in (A) and simmer. Stir in (B). Mix well until evenly combined. Turn off the heat, add peanuts and mix. Set sauce aside.

    To serve: Pour sauce over the vegetables and toss well to mix.

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