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Pecel Madiun
Ingredients for
Pecel Madiun:
- 50 grams of watercress
- 50 grams of beans
- 50 grams bean sprouts, pour boiling water, remove and drain
- 1 cucumber, diced
- 3 sheets of cabbage, sliced (irregular dice)
Complement:
- 1 tbsp red onion
- Serundeng yellow coconut (toasted coconut spicy)
- Dent beans (spicy rice crackers of flour)
- white rice
Pecel spice puree:
- 2 curly red chilies
- 1 pieces of red chili sauce
- 1 /2 tsp roasted shrimp paste
- 100 grams fried peanuts
- 2 tablespoons brown sugar
- 1 cm kencur (spices from Indonesia)
- 1 / 2 teaspoon fine salt
- 1 kaffir lime leaves, thinly sliced
- 1 teaspoon tamarind
- 100 ml lukewarm water
How to Make:
- Boil spinach and beans separately until cooked. Remove and drain
- Pecel Seasonings: Roasted red pepper and cayenne pepper until wilted. Puree with a mortar together with shrimp paste, peanuts, brown sugar, kencur (spices from Indonesia), and salt. Add the lime leaves and tamarind water, Crush a minute, pour the water stir well.
- put all the vegetables on a serving plate, flush with spice pecel. serve with a complement.
for 2 servings
Pecel Madiun
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