Nasi Pecel

Ingredients(for 1 plate per serving, typical Indonesian lunch portion)

• 2 cups Steamed white rice (nasi putih)
• 1 cup Long beans (cut into 4 cm pieces, 'kacang panjang')
• 1 cup Spinach (washed and chopped, 'bayam')
• 1 cup Bean sprouts (washed, 'toge')
• 1 cup Cabbage (sliced, 'kol')
• 1/2 cup Cucumber (sliced, optional garnish) - optional
• 1/2 cup Roasted peanuts (unsalted, 'kacang tanah')
• 1 Red chili (adjust for heat preference, 'cabai merah')
• 1 clove Garlic (peeled, 'bawang putih')
• 2 Kaffir lime leaves ('daun jeruk purut')
• 1 tbsp Tamarind water (from 1/2 tsp tamarind paste)
• 1 tbsp Palm sugar (grated, 'gula jawa')
• 1/2 tsp Salt
• 1/4 cup Warm water (to adjust sauce consistency)

Instructions

1. 1

   Prepare all vegetables by washing thoroughly. Cut long beans and cabbage as indicated.

   5 minutes

   Use fresh, organic vegetables for maximum nutrients.

2. 2

   Bring a pot of water to a boil. Blanch long beans, spinach, bean sprouts, and cabbage separately for 1-2 minutes each, just until bright and slightly tender. Drain and set aside.

   10 minutes

   Do not overcook; vegetables should remain crisp.

3. 3

   Prepare the peanut sauce: In a food processor or mortar and pestle, grind roasted peanuts, red chili, garlic, and kaffir lime leaves until smooth.

   5 minutes

   Traditional method uses mortar and pestle for authentic texture.

4. 4

   Add tamarind water, palm sugar, salt, and warm water to the peanut mixture. Mix until a thick, pourable sauce forms. Adjust water as needed.

   3 minutes

   Taste and balance with extra salt, sugar, or tamarind if desired.