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Pecel

Blanched fresh vegetables served with a rich, fragrant peanut sauce infused with lime leaves and palm sugar.

30 minEasyServes 4290 cal/serving

IndonesianSaladStovetop and BlenderVegetarianVeganHigh FiberHalal-friendlyKosher-styleGluten-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 cups peanuts, roasted
  • 4 garlic cloves, minced
  • 4 red chilies, sliced
  • 3 tbsp palm sugar, grated
  • 4 kaffir lime leaves, minced
  • 2 tbsp tamarind paste
  • 1 tsp salt
  • 1 cup warm water
  • 1 lb water spinach, chopped
  • 2 cups mung bean sprouts, trimmed
  • 1/2 lb yardlong beans, cut 2-inch

Instructions

  1. 1

    Bring a large pot of water to a boil over high heat.

  2. 2

    Blanch 1/2 lb cut 2-inch yardlong beans for 3 minutes, then remove with a slotted spoon.

  3. 3

    Blanch 1 lb chopped water spinach and 2 cups trimmed mung bean sprouts for 1 minute, drain, and set all vegetables aside to cool.

  4. 4

    In a blender, combine 2 cups roasted peanuts, 4 minced garlic cloves, 4 sliced red chilies, 3 tbsp grated palm sugar, 4 minced kaffir lime leaves, 2 tbsp tamarind paste, 1 tsp salt, and 1 cup warm water.

  5. 5

    Blend on high speed until a smooth, thick sauce forms.

  6. 6

    Arrange cooled vegetables on a platter and pour sauce generously over top before serving.

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Questions

What is Pecel?

Blanched fresh vegetables served with a rich, fragrant peanut sauce infused with lime leaves and palm sugar. This reference files it under Indonesian salad: made on the stovetop and in a blender, rated easy and about 30 minutes start to finish.

How do I know when Pecel is done?

Go by the cues in the method rather than the clock. Step 5: cook until a smooth, thick sauce forms.

Why blanch first in Pecel?

Step 2 reads: "Blanch 1/2 lb cut 2-inch yardlong beans for 3 minutes, then remove with a slotted spoon." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of makrut lime leaves in Pecel?

The entry for Pecel calls for 4 kaffir lime leaves, minced. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Is Pecel spicy?

Moderately. The heat in Pecel comes from 4 red chilies, sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Pecel?

One serving (the recipe makes 4) is about 290 calories, with 11 g protein, 24 g carbohydrate and 18 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pecel?

It is not a good candidate. Once dressed, the water spinach will wilt within hours, so keep the dressing apart and toss Pecel just before serving. Undressed and refrigerated, the components hold about two days. Store the peanuts at room temperature so it stays crisp. It does not freeze.

Serve it with

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