200 g of water spinach, picked, boiled
6 stalks of yardlong beans, boiled, cut into 4 cm
100 g of bean sprouts, removed tails, soaked briefly in hot water
2 cucumbers, sliced obliquely
2 tbsp of leadtree
150 g of peanuts, toasted
2 cloves of garlic, fried
2 red chilies, fried
½ cm of aromatic ginger
3 kaffir lime leaves, discarded veins, sliced thinly
½ tsp of shrimp paste
2 tbsp of palm sugar
2 tbsp of tamarind juice
How to make:
Puree peanuts, shrimp paste, and palm sugar.
Once it's smooth, insert garlic, fried red chilies, aromatic ginger, kaffir lime leaves, tamarind juice, and salt.
Grind back up all the ingredients being fine.
Combine these ingredients with the boiled water.
Stir until being slightly thickened.
Arrange water spinach, yardlong beans, bean sprouts, cucumbers, and leadtree on a plate.
Sprinkle the sauce onto it.
Leadtree pecel is ready to be eaten with krupuk gendar.
For 10 servings.
Nutrition facts per serving:
Calorie: 108 kcal
Protein: 5.6 g
Fat: 7 g
Carbohydrate: 8.2 g
Fiber: 2.5 g
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