Nasi Pecel [ Indonesian Food ]
Rice Pecel
Material:
• 1 bunch of spinach, siangi
• 10 rods long beans, cut into 2 cm
• 100 grams bean sprouts, remove the
tail
• 2 vegetable cucumber, cut into thin
strips
• 250 ml cooking water
• 250 grams of peanuts, fried
• 3 large red chilies, fried
seasoning:
• 4 cloves garlic, fried
• 1 tsp tamarind
• 3 lime leaves
• 3 knuckles kencur
• ½ teaspoon salt
• ½ tsp sugar
Crude trancam
• 1 cucumber, coarsely chopped
• 3 tbsp petai china
• 10 basil leaves bud
• 3 tbsp short sprouts
Peyek beans
Material:
• 100 grams of peanuts, slivered 2
• 150 grams of rice flour
• 1 tbsp cornflour
• 100 ml thick coconut milk 250 grams
of grated coconut
• 250 ml water
•Right amount of oil
Seasonings, puree:
•4 cloves garlic
• 1 tablespoon coriander
• 4 eggs hazelnut
• 3 cm turmeric
• 1 tsp salt
• 5 lime leaves
Tempe Mendol
Material:
• 300 grams of tempe, crushed
• 50 grams of tempe half acid
• 2 tablespoons flour
• Right amount of oil
Seasonings, puree:
•4 cloves garlic
• 4 red onions
• 4 lime leaves
• 4 large red chilies
• 3 cm kencur
• 3 cm galangal, grated puree
• ⅓ tsp salt
• ¼ tsp sugar
How to make
Pecel
1. Boil the vegetables one by one,
drained
2. Blend the peanut and red pepper
until blended with spices. Dilute with water to cook the time to be served
3. Arrange the vegetables on a plate of
rice, flush with peanut sauce
Crude trancam
1. Combine all ingredients and serve as
a complement pecel
Peyek beans
1. Mix the rice flour and starch, pour
coconut milk and a little water until flour dissolves. Enter the seasoning, and
stir
2. Heat many oil over medium heat. Take
½ dough, add ⅓ portion of beans, stir. Pour 1 tablespoon of dough that already
contain nuts on the edge of skillet, thin and flat. Flush with hot oil until
the dough apart from the edge of the pan. Fry until golden and dry. Keep going
until the dough runs out
Tempe Mendol
1. Mix the seasonings and ingredients
(except oil), stir, elliptical shape. Aside some time
2. Fry over medium heat until browned.
Remove and serve
Tempe Acid:
1. Soak 200 grams tempeh into 100 ml of
water + 1 teaspoon salt for 2 minutes. Remove and drain
2. Wrap tempe with leaves, put the
plastic, let sit 24 hours
Link > Rice Pecel [ Ms.Word]
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