Nasi Pecel

Main ingredients

  • 1 cup cooked rice
  • ½ cup beansprout, blanched
  • ½ cup spinach, blanched
  • ½ cup long bean, blanched
  • ½ cup cabbage, shredded and blanched
  • 4 small slices tempe, fried
  • 2 pieces tofu, fried
  • ¼ cup cucumber, sliced
  • 1 piece peyek cracker (you can buy in Asian grocery store)
  • 2 pieces banana leaves, 50 x 50 cm

Peanut sauce ingredients

  • 2 large red chilli, fried
  • 2 pieces red bird eye chilli, fried
  • 3 cloves garlic, fried
  • 2 small knobs kencur, fried
  • 2 pieces lime leaves
  • 1 teaspoon salt
  • ½ cup peanut, fried and crushed
  • ½ tablespoon tamarind pulp
  • 1 tablespoon sugar
  • ½ cup hot water

Garnish

  • Fresh lemon basil sprigs

Method

  • To make peanut sauce, put your fried chillies, garlic, kencur and lime leaves in mortar and pestle and start to pound it with pinch of salt to break it down.
  • Then add in crushed peanut, tamarind pulp and sugar, continue to pound.
  • Add in hot water to make it a little watery.
  • Once pounded, transfer peanut sauce into a bowl and check the seasoning, you can add a little bit more salt to balance the taste.
  • Take your banana leaves, double it up and turn into a pyramid shape by turn one side into curve and bind with tooth pick.
  • Fill with cooked rice and arrange vegetables on the rice, drizzle with peanut sauce.
  • Arrange fried tempe and tofu, fresh lemon basil and cucumber slices on the side of the peanut sauce.
  • Serve with peyek.

PEYEK

  • (for 50 pieces)

Ingredients

  • 4 ½ cups rice flour
  • ½ cup dry roasted peanut, roughly pound
  • 1 duck egg
  • ¾ cups coconut milk
  • 1 ¼ cups water
  • ½ tablespoon coriander powder
  • ½ tablespoon salt
  • ¼ cup turmeric, peeled
  • ½ cup kencur
  • 9 cloves garlic, peeled
  • 5 pieces lime leaves, julienned
  • ½ tablespoon chicken powder

Method

  • Blend turmeric, kencur and garlic into fine paste and add in julienned lime leaf into the paste.
  • Mix rice flour, paste, peanut chunk, egg, coconut milk, water and seasoning.
  • Take 1 small laddle of rice flour mixture and layer on the wok side, fry until crispy.
40 minutes
1-2 portions