Pecel (Indonesian Mixed Vegetables with Peanut Sauce)

Ingredients

• For the Vegetables:

• 1 bunch water spinach (kangkung), blanched
• 150g long beans, cut into 3-4 cm pieces, blanched
• 150g bean sprouts, blanched
• 1 bunch spinach, blanched
• 1 cucumber, thinly sliced

• For the Peanut Sauce:

• 250g roasted peanuts
• 3-5 bird's eye chilies (or to taste)
• 3 cloves garlic
• 2 cm kencur (aromatic ginger, optional)
• 50g palm sugar, grated
• 1 tbsp tamarind paste, mixed with 2-3 tbsp warm water
• 3 kaffir lime leaves, thinly sliced
• 1 tsp salt
• Water, as needed (approximately 100-150 ml)

Instructions

1. Prepare Vegetables: Wash all vegetables thoroughly. Blanch or steam the water spinach, long beans, bean sprouts, and spinach until they are tender-crisp. Drain well and set aside. Slice the cucumber thinly.
2. Prepare Peanut Sauce:
   1. If not already roasted, roast the peanuts until golden brown. Let cool.
   2. In a mortar and pestle or food processor, grind the roasted peanuts until smooth or slightly coarse, depending on your preference. Set aside.
   3. In the same mortar and pestle or food processor, combine bird's eye chilies, garlic, kencur (if using), grated palm sugar, and salt. Grind until a smooth paste forms.
   4. Add the ground peanuts to the spice paste. Mix well.
   5. Gradually add the prepared tamarind water and thinly sliced kaffir lime leaves to the peanut mixture. Continue mixing, adding more water little by little, until the sauce reaches your desired consistency (usually thick but pourable). Taste and adjust seasoning if necessary.
3. Assemble Pecel: Arrange the blanched vegetables and sliced cucumber on a serving plate or individual plates.
4. Generously drizzle the prepared peanut sauce over the arranged vegetables.
5. Serve immediately, often accompanied by steamed rice or rice cakes (lontong).