Wednesday, 19 March 2014

Pecel / Indonesian Vegetable Salad with Peanut Sauce

                          





 
 
 
 
 
食谱取自 indochine kitchen

Pecel / Indonesian Vegetable Salad with Peanut Sauce

花生酱材料:
小葱头  2
蒜头  2
红辣椒  25g
指天椒  10g
疯柑叶  5
南姜/沙姜  20g
亚三膏 10g
印尼虾酱  1g ( 我用
椰糖  120g
花生  300 g  炸过)
  1茶匙
食油适量

 
蔬菜沙拉
印尼米饼  100g  我没放
Tempeh  150g  ( 炸过,切片)
豆腐  150g  炸过,切块
芽菜  150 g (灼熟
黄瓜  1 (切小片)
长豆 150g (灼熟 ,切3cm 长)
蕃薯叶  150g (灼熟
食油适量

 
做法
1.烧热锅,放入适量的油,把花生炸至金黄色 。捣烂,备用。 ( 1 )
                

~ 1 / picture 1 ~

2.留少许油,爆香红辣椒,指天椒,小葱头和蒜头。( 2 )
                 

~ 2/ picture 2 ~

3.疯柑叶,盐,南姜和爆香的材料(2)用石臼磨烂 ( 3 )
               



~ 3 / picture 3 ~
 4.加入亚三膏,椰糖和印尼虾酱捣烂至幼滑,再加入花生。搅拌均匀。 4 )

           
 
                                              ~ 4 / picture 4 ~

5.在一个碗里加入1杯温开水,以稀释1杯花生酱。倒在蔬菜上即可。( 5 )
                             
~ 5 / picture 5~
 
 
Recipe source : indochine kitchen

Pecel / Vegetable Salad with Peanut Sauce

Ingredients for Peanut Sauce :
2 shallots
1 garlic
25g red chilies
10g Thai bird's eye chili
5 kaffir lime leaves
20g kencur (or lesser galangal)
10g tamarind pulp
1g shrimp paste / terasi
120g gula merah ( palm sugar or gula melaka)
300g peanuts (deep-fried )
1 tsp salt
Oil for deep-frying

 
For Vegetable Salad :
100g red and white rice crackers, fried till fluffy  ( I omit it )
150g tempeh ( deep-fried and sliced thinly )
150g tofu ( deep-fried and cut into cubes )
150g beansprouts ( blanched )
1 cucumber ( quartered and sliced thinly )
150g long beans ( blanched and cut into 3cm length  )
150g cassava leaves  ( blanched )
Oil for deep-frying

 
Method :
1. Heat oil in a wok. Deep-fry peanuts till golden. Grind till coarse. Set aside.
(Picture 1 )
2. Deep-fry chillies, shallots and garlic till wilted, about 2 min . (Picture 2 )
 3. Combine kaffir lime leaves, salt, kencur, chilies, shallots and garlic in a mortar and pestle. Grind to coarse paste.   (Picture 3 )
4. Add tamarind pulp, palm sugar and shrimp paste in the mortar and pound till fine. Add the peanuts. Mix well . (Picture 4 )
5. To serve, add 1 cup of warm water to dilute 1 cup of peanut paste in a bowl. Pour on top of vegetables. (Picture 5 )