Vegetables with uncooked peanut sauce

Vegetables with uncooked peanut sauce

Pecel

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g lightly blanched vegetables
3 halved hard-boiled eggs
100g sliced deep-fried beancurd cakes
1 lebanese cucumber, cut into strips
prawn crackers
fried onion flakes, for garnish

Peanut sauce

Quantity Ingredient
4-6 red chillies, sliced
or 1-1 1/2 teaspoons ground chilli
2.5cm slice shrimp paste
3 garlic cloves, sliced
1 cup fried peanuts, skinned and ground a little coarsely
1 tablespoon javanese soya sauce
or 2 teaspoons dark soya sauce and 1 teaspoon palm or brown sugar
1/2 cup water
lime juice or white vinegar, to taste
salt, to taste
or 1 teaspoon dark soya sauce

Method

  1. To make the peanut sauce grind the chillies, shrimp paste and garlic to a paste in a food processor attachment. Add the peanuts, soya sauce and half a cup of water and blend. Blend in enough extra water to produce a sauce with the thickness of pouring cream. Finally add lime juice or vinegar and salt to taste and blend again.
  2. Arrange the vegetables, eggs, beancurd and cucumber in separate heaps on a serving dish. Also have on the table a bowl of peanut sauce, a plate of kerupuk and some fried onion flakes. Diners select the vegetables they desire and spoon sauce over the top, mixing everything together on their plate. Top with fried onion flakes and eat with kerupuk. May be eaten warm or cold.
Tags:
SBS
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