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Nasi Pecel – Rice with Vegetables and Peanut Sauce
Nasi Pecel from East Java combines rice with blanched vegetables and a thick peanut sauce flavored with kencur and makrut lime leaves. Unlike gado-gado, the vegetables sit warm on top of rice, and the kencur gives the sauce an earthy, slightly camphor-like note. You loosen the sauce from a paste with hot water.
Nasi Pecel – Rice with Vegetables and Peanut Sauce
Laura Chen
4
20 minutes
35 minutes
740
Indonesian
Main course
Nasi Pecel from East Java combines rice with blanched vegetables and a thick peanut sauce flavored with kencur and makrut lime leaves. Unlike gado-gado, the vegetables sit warm on top of rice, and the kencur gives the sauce an earthy, slightly camphor-like note. You loosen the sauce from a paste with hot water.
Ingredients
- 300 g jasmine rice
- 4 eggs
For the vegetables:
- 200 g green beans or yardlong beans, cut into 4 cm pieces
- 150 g white cabbage, cut into strips
- 200 g water spinach (kangkung) or leaf spinach
- 150 g mung bean sprouts
- 10 kemangi leaves (lemon basil), optional
For the pecel sauce:
- 200 g raw shelled peanuts
- 3 garlic cloves
- 3 red chiles
- 2 cm kencur (aromatic ginger, earthy and spicy root)
- 4 makrut lime leaves, central rib removed
- 50 g palm sugar (gula jawa, sugar from palm sap), grated
- 1 tbsp tamarind paste (sour fruit pulp of the tamarind)
- 1 tsp salt
- 1 tbsp vegetable oil
- 200 ml hot water
Instructions
- Cook the rice according to the package directions and keep it warm.
- Boil the eggs for 9 minutes, cool them in cold water and peel them.
- Toast the peanuts in a dry pan over medium heat for 8 to 10 minutes, stirring, until golden brown with dark spots. Let them cool for 5 minutes.
- Fry the garlic, chiles and kencur in 1 tbsp oil for 2 minutes, until the garlic is light golden.
- Pound or blend the peanuts, the fried aromatics, lime leaves, palm sugar, tamarind and salt into a coarse paste. Stir in the hot water a little at a time until you have a thick, pourable sauce.
- Bring a pot of salted water to a boil and blanch the vegetables one after another: beans 3 minutes, cabbage 2 minutes, spinach and sprouts 30 seconds each. Let everything drain.
- Arrange the rice and vegetables on plates, pour the sauce over them, and add a halved egg and kemangi leaves.
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