Pecel (Indonesian Peanut Sauce)
"This Indonesian sauce will pair with everything - we dare you!"Serves | Prep Time | Cook Time
Why I Love This Recipe
This sauce is a must-have in your repertoire! It jazzes up a salad, finishes off a rice dish beautifully, accompanies beans or potatoes like they were made for each other, and teaches noodles who is boss! You'll want to make a huge batch of it in order to have extra to simply eat with a spoon.
Ingredients You'll Need
1 c roasted peanuts or natural peanut butter
1.5 c coconut milk (or combination of coconut milk, vegetable stock, and water)
2 cloves garlic
2 shallots (or 1 small onion)
1 finger ginger
1 finger galangal (or turmeric)
3 Tablespoons raw sugar (preferably coconut)*
2 Tablespoons tamarind pulp (or juice of one lime)
1 stick lemongrass, chopped
2 lime leaves, chopped (or juice of one lime)
salt and black pepper to taste
*The sweetness of this recipe varies massively based on your taste. Feel free to add more if you want a sweeter sauce.
Roughly chop the onion, ginger, garlic, galangal (or turmeric) and jalapeño. Cook in a lightly oiled frying pan over medium heat until browned.
In blender, first blend the peanuts into peanut butter. Then combine the rest of the ingredients, including the cooked onion, ginger, garlic, galangal/turmeric, and jalapeño until smooth.
Pairs Well With
Salads, rice, noodles, potatoes, as a sauce on the side, or even just eat it with a spoon....seriously.
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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