PECEL

Ingredients:

250 gr spinach, cut
8 stalk long bean , cut 3 cm
150 gr bean sprouts
250 gr kangkong, cut

Spices:

250 gr peanut frying
3 cloves garlic, fried whole
5 pieces of red chili, stew
3 pieces cayenne, stew
10 cm kencur
2 tsp fried shrimp paste
4 tsp demerara (ina = gula merah)
2 ½ tsp salt
2 tsp tamarind + 50 ml of water
350 cc water

How to make:
1. All vegetables boiled in a different pan. Lift and put in the water ice. Drain.
2. Peanut puree until oily. Aside. Puree garlic, red chili, cayenne, kencur, shrimp paste, sugar, and salt. Mixed with peanut butter until smooth. Add the water and tamarind water. Mixed average.
3. Put vegetables and flush with spices, serve.

For 12 portions.