Cherry & Dennis Helper Habitat
Indonesian Nasi Pecel
印尼花生醬雜菜飯 Nasi Pecel
Recipe overview
Rice is topped with blanched vegetables and a sweet-spicy kencur peanut dressing.
01
Ingredients
Main ingredients
- 800 g cooked rice
- 200 g yardlong beans
- 200 g bean sprouts
- 250 g spinach
- 250 g cabbage
Peanut dressing
- 180 g roasted peanuts
- 40 g palm sugar
- 10 g kencur
- 2 pieces chilli
- 100 ml tamarind water
02
Tools
- rice pot
- saucepan
- blender
- slotted spoon
- bowl
03
Steps
Step 1
Cut yardlong beans
Cut yardlong beans.
Step 2
Shred cabbage coarsely
Shred cabbage coarsely.
Step 3
Bring a pot of water to boil
Bring a pot of water to boil.
Step 4
Blanch beans until tender and lift out
Blanch beans until tender and lift out.
Step 5
Blanch cabbage until just soft
Blanch cabbage until just soft.
Step 6
Blanch spinach and squeeze dry
Blanch spinach and squeeze dry.
Step 7
Briefly blanch bean sprouts
Briefly blanch bean sprouts.
Step 8
Put peanuts in a blender
Put peanuts in a blender.
Step 9
Blend with palm sugar, kencur and chilli
Blend with palm sugar, kencur and chilli.
Step 10
Add tamarind water to make a thick sauce
Add tamarind water to make a thick sauce.
Step 11
Plate rice and arrange vegetables
Plate rice and arrange vegetables.
Step 12
Spoon over peanut dressing and serve
Spoon over peanut dressing and serve.
Common mistakes
- Blanch each vegetable separately because cooking times differ.
Tips
Thin an overly thick dressing one tablespoon at a time.
