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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