Pecel Sayur: Vegetables in Javanese Peanut Sauce (Vegan)

Method4 steps · about 20 min

1. 1

   Step 1: Blanch the spinach (250 g) and long beans (5) separately in boiling water until lightly cooked and tender-crisp. Drain and set aside.

   Blanch vegetables until lightly cookedUses 250 g spinach, cleaned and cut into bite-sized pieces · 5 long beans, cleaned, cut into bite-sized pieces · Water as needed for blanching vegetables, drained

2. 2

   Step 2: Dilute the sambal pecel with the warm water (0.5 cup) until it forms a thick sauce.

   Uses 4 tbsp prepared sambel pecel (peanut sauce) · 0.5 cup warm water

3. 3

   Step 3: Put all the vegetables on a serving plate, drizzle the peanut sauce, and mix well.

   Uses blanched drained spinach and long beans · 1 small cucumber, peeled, seeds removed, cut into bite-sized pieces · 50 g bean sprouts · diluted peanut dressing

4. 4

   Step 4: Serve the dressed vegetables with the hard-boiled eggs (2) if using, and with or without cooked rice. Omit the eggs for a vegan serving.

   Uses dressed vegetable salad · 2 hard boiled eggs (optional), peeled · Cooked rice as needed to serve (optional)