Entree: Indonesia – East Java – Pecel Madiun (Boiled and blanched mixed vegetables dressed in a spicy, slightly sweet East Javanese peanut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 2 cups (280 g) roasted unsalted peanuts
- 1/2 cup (120 ml) hot water (for soaking tamarind and adjusting sauce)
- 2 tbsp (30 g) tamarind pulp, soaked and strained (or 1 tbsp / 15 ml tamarind paste)
- 3 tbsp (45 g) palm sugar or brown sugar, grated
- 3–5 red chilies, seeded for milder heat, approx. 1–1.5 oz (30–45 g)
- 2 cloves garlic
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) roasted shrimp paste (terasi), optional but traditional
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- 8 oz (225 g) long beans, trimmed and cut into 1–2 inch (2–5 cm) pieces
- 8 oz (225 g) spinach or cassava leaves, roughly chopped if large
- 8 oz (225 g) bean sprouts, rinsed
- 8 oz (225 g) cabbage, thinly sliced
- 1 medium cucumber, sliced, approx. 5 oz (150 g)
- 8 oz (225 g) tempeh, sliced and shallow-fried until golden
- 2 cups (400 g) steamed jasmine rice or cooked lontong for serving
- Lime wedges for serving
- Fried shallots or krupuk (shrimp crackers) for garnish (optional)

Instructions

1. Prepare the vegetables: bring a large pot of water to a rolling boil and blanch the long beans for 2–3 minutes until bright green and tender-crisp; remove with a slotted spoon. Blanch the cabbage 1–2 minutes and the spinach 30–45 seconds; briefly plunge all blanched vegetables into ice water to stop cooking, then drain. Keep bean sprouts raw or blanch 30 seconds if preferred.
2. Fry the tempeh slices in 1 tbsp (15 ml) vegetable oil over medium heat until golden and crisp on both sides; drain on paper towels.
3. Make the peanut sauce: in a food processor or mortar and pestle, grind the roasted peanuts until crumbly and starting to form a paste. Add the red chilies, garlic, tamarind pulp (with its soaking liquid), palm sugar, roasted shrimp paste if using, and salt. Process or pound until smooth but still slightly textured, adding hot water as needed to reach a thick, spoonable sauce consistency (about 1/4–1/2 cup / 60–120 ml).
4. Taste and adjust: the sauce should be balanced sweet, sour, salty, and spicy. Add more palm sugar, tamarind, or salt to taste; thin with additional hot water if too thick.
5. To serve, either toss the drained vegetables lightly with enough peanut sauce to coat (reserve extra sauce on the side), or arrange the vegetables and cucumber slices on a platter and spoon the sauce over them.
6. Place the fried tempeh alongside the vegetables, garnish with fried shallots or krupuk if using, and serve with steamed rice or lontong and lime wedges for squeezing over the dish.