A nutritious vegetable salad bathed in a delicious peanut sauce, the pecal sayur is a dish that’s pleasing to the eye as well as the tummy.
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Ingredients
6 servings
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Peanut
200 g
Shallots
3
Garlic
2 cloves
Bird's Eye Chilli
3
Dried Chilli
5 keping
Ginger Root, Raw
1 cm
Kaffir lime leaves
1 keping
MAGGI® Ikan Bilis Stock Cube
1 kiub
Lime Juice, Raw
1 tbsp
Tamarind Juice
2 tbsp
Water
100 ml
Palm Sugar
3 tbsp
Bean sprouts
150 g
Water spinach (Kangkung)
300 g
Long Bean
100 g
Firm Tofu
3 keping
Tempeh
2 keping
Cabbage
150 g
Utensils and appliances
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Carbohydrates
33.64 g
Energy
418.54 kcal
Fats
23.03 g
Protein
27.32 g
Nutrition Table Footer
Recipe steps
20 min
10 min
2 min
5 min
3 min
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Recipe steps
20 min
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After the peanuts are pan fried, drop them into a pestle and mortar and pound them until roughly smooth. Set it aside.
Peanut
0
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Recipe steps
20 min
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Mix the tamarind paste with 100ml water.
Tamarind Paste
0
Water
0
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Recipe steps
20 min
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Next, pound the shallots, garlic, bird’s eye chillies, blended dried chillies, kencur, kaffir lime leave, MAGGI® Ikan Bilis Stock Cube, lime juice, tamarind juice
Garlic
0
Kencur
0
Bird's Eye Chilli
0
MAGGI® Ikan Bilis Stock Cube
0
Shallots
0
Dried Chilli
0
Kaffir lime leaves
0
Tamarind Paste
0
Lime Juice
0
Water
0
Palm Sugar
0
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Recipe steps
20 min
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Arrange vegetables on a serving plate and pour the peanut sauce over right before serving. Stir everything together and enjoy!