Vegetable salad with peanut sauce

Vegetable salad with peanut sauce

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

This salad, known locally as pecel, is a signature dish of the central Javanese town of Solo and is as delicious as it sounds. It’s a substantial mix of assorted, steamed leafy vegetables served with a luxuriant cooked peanut sauce and finished with all manner of crisp, crunchy fried things, such as tempeh and prawn crackers.

Ingredients

Quantity Ingredient
1 large bunch water spinach (morning glory), trimmed and washed
8 wing beans, trimmed and thinly sliced diagonally
300g mung bean sprouts
2 bunches english spinach, trimmed and washed
1 bunch snake beans, trimmed and cut into 1 cm pieces
500ml vegetable oil
200g tempeh, thinly sliced
prawn crackers, to serve
1 telegraph cucumber, peeled and thinly sliced
125g fried tofu puffs, sliced, to serve

Peanut sauce

Quantity Ingredient
3 teaspoons tamarind pulp
60ml water, boiling
2 teaspoons trasi (indonesian shrimp paste)
300g raw peanuts
300ml vegetable oil
5 cm piece fresh galangal, chopped
8 red bird’s eye chillies, chopped
5 garlic cloves, chopped
80g palm sugar, shaved
10 kaffir lime leaves, central vein removed, chopped

Method

  1. For the peanut sauce, combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
  2. Wrap the trasi in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped trasi then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
  3. In a wok over medium heat, cook the peanuts in the oil for 4 minutes or until golden. Using a slotted spoon, transfer to paper towel. Cool.
  4. Combine the peanuts, trasi, galangal, chillies, garlic, palm sugar and kaffir lime leaves in a food processor and process until smooth. Add the tamarind liquid and 340 ml water and process until creamy.
  5. Bring a large saucepan of water to the boil. Add the water spinach and cook for 1–2 minutes or until just tender. Transfer to a bowl of iced water, drain well then transfer to a clean tea towel. Repeat with the wing beans, mung bean sprouts, spinach and snake beans.
  6. Heat the oil in a saucepan to 170°C, or until a cube of bread turns golden in 20 seconds. Add the tempeh and cook for 4–5 minutes or until golden. Using a slotted spoon, transfer to paper towel and drain well. In batches, as they will quickly expand, add the prawn crackers to the oil in the pan and cook for 1 minute or until puffed and crisp, then transfer to paper towel to drain. Arrange the cooked vegetables, tempeh, sliced cucumber and tofu puffs on a large serving dish. Spoon over the peanut sauce and serve with the prawn crackers on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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