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Nasi Pecel
A classic Javanese dish of steamed rice served with blanched vegetables and a rich, savory peanut sauce. Often found in Central and East Java.
đ§ Ingredienser
- 400 g Jasmine rice(Or other medium-grain white rice.)
- 400 g Mixed vegetables for pecel(A common mix includes spinach, water spinach (kangkung), bean sprouts (tauge), long beans (kacang panjang), and cassava leaves (daun singkong). Ensure they are washed thoroughly.)
- 200 g Raw peanuts(Unsalted, skin on or off is fine.)
- 4 cloves Garlic
- 2 medium Shallots
- 2-4 pieces Red chilies(Adjust to your spice preference. Remove seeds for less heat.)
- 1 cm piece Galangal(Peeled and bruised.)
- 3 pieces Kaffir lime leaves(Torn to release aroma.)
- 1 tablespoon Palm sugar(Or brown sugar.)
- 1 teaspoon Tamarind paste(Dissolved in 2 tablespoons of warm water, strained.)
- to taste Salt
- 150 ml Water(For the sauce.)
- for serving Rempeyek (peanut crackers)(Optional, but traditional.)
đšâđł Instruktioner
- 1
Cook the rice: Wash the rice thoroughly under cold running water until the water runs clear. Cook the rice using your preferred method (rice cooker or stovetop) until fluffy and done. Keep warm.
â±ïž 20 minutes - 2
Prepare the peanut sauce base: Roast or fry the raw peanuts until golden brown and fragrant. Be careful not to burn them. Let cool slightly. In a mortar and pestle or food processor, grind the roasted peanuts into a coarse paste. Set aside.
â±ïž 10 minutes - 3
Make the peanut sauce: In a mortar and pestle or food processor, combine the ground peanuts, peeled garlic cloves, shallots, red chilies, bruised galangal, and Kaffir lime leaves. Pound or process until a relatively smooth paste forms. Transfer the paste to a saucepan.
â±ïž 5 minutes - 4
Cook the peanut sauce: Add the palm sugar, tamarind water, salt, and 150ml of water to the saucepan with the peanut paste. Stir well to combine. Cook over medium-low heat, stirring constantly, until the sauce thickens and the oil begins to separate, about 5-7 minutes. The sauce should be fragrant and have a glossy sheen. Taste and adjust seasoning if needed.
â±ïž 7 minutes - 5
Blanch the vegetables: Bring a large pot of lightly salted water to a rolling boil (approximately 100°C / 212°F). Add the mixed vegetables in batches, starting with those that take longer to cook (like long beans or cassava leaves), followed by quicker-cooking ones (like bean sprouts or spinach). Blanch each batch for 1-3 minutes, just until tender-crisp and the vibrant color returns. Do not overcook. Immediately drain the vegetables and rinse briefly under cold water to stop the cooking process and preserve their color. Drain well.
â±ïž 5 minutes - 6
Assemble and serve: Portion the cooked rice onto individual plates. Arrange the blanched mixed vegetables alongside the rice. Generously spoon the warm peanut sauce over the vegetables and rice. Garnish with rempeyek (peanut crackers) if using.
â±ïž 3 minutes
đĄ Proffstips
- âFor a richer sauce, you can add a small piece of terasi (shrimp paste) when grinding the sauce ingredients.
- âEnsure vegetables are blanched until just tender-crisp; overcooked vegetables will be mushy.
- âThe peanut sauce can be made ahead and reheated gently.
- âServe with a side of sambal for extra heat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add fried tempeh or tofu alongside the vegetables.
- Incorporate boiled eggs or fried tofu (tahu goreng).
- Use different combinations of seasonal vegetables.