Nasi Pecel (Javanese Peanut Salad with Rice)

Ingredients

For the Pecel Sauce:

• 250g raw peanuts, fried or roasted
• 3 cloves garlic
• 5-10 bird's eye chilies (or red chilies, adjust to taste)
• 1-2 cm kencur (aromatic ginger)
• 3 kaffir lime leaves, stems removed
• 50g palm sugar (gula merah), finely chopped
• 1 tsp tamarind paste, dissolved in 2 tbsp hot water
• 1 tsp salt, or to taste
• 100-150ml warm water, or as needed for blending

For the Vegetables:

• 1 bunch water spinach (kangkung), trimmed
• 150g long beans, cut into 3-4 cm pieces
• 150g bean sprouts
• Optional: 1/4 head cabbage, shredded
• Optional: 1/2 cucumber, thinly sliced

For Serving:

• Cooked white rice
• Optional: Fried tempeh, fried tofu, or krupuk (crackers)

Instructions

1. Prepare the Pecel Sauce:

   1. If using raw peanuts, fry them until golden brown and fragrant, then set aside to cool. Alternatively, use roasted peanuts.
   2. In a food processor or mortar and pestle, combine the fried/roasted peanuts, garlic, bird's eye chilies, kencur, kaffir lime leaves, palm sugar, and salt. Grind or blend until a coarse or smooth paste forms, depending on your preference.
   3. Gradually add the dissolved tamarind water and 100ml of warm water, continuing to blend or grind until the sauce reaches a thick but pourable consistency. Add more water if needed.
   4. Taste and adjust seasoning if necessary. The sauce should be savory, sweet, and slightly tangy with a hint of spice.

2. Prepare the Vegetables:

   1. Bring a pot of water to a boil. Blanch the long beans first for about 2-3 minutes until tender-crisp. Remove and drain well.
   2. Next, blanch the water spinach (kangkung) for about 1-2 minutes until wilted but still vibrant. Remove and drain well.
   3. Finally, blanch the bean sprouts for about 30 seconds to 1 minute, just until slightly softened. Remove and drain well.
   4. If using cabbage, blanch it briefly as well. For cucumber, it's typically served fresh.

3. Assemble Nasi Pecel:

   1. On individual serving plates, place a generous portion of warm cooked white rice.
   2. Arrange a mix of the blanched vegetables (long beans, water spinach, bean sprouts, cabbage) around or next to the rice. Add fresh cucumber slices if using.
   3. Spoon a generous amount of the prepared pecel sauce over the vegetables.
   4. Serve immediately, optionally with fried tempeh, tofu, or krupuk on the side.