Sambal Pecel
If you want practicality, you can just buy a pecel sauce that is sold freely in the market. It’s just for a delicious taste and guaranteed higeinitas, mixing pecel sauce itself feels the right thing.
Ingredients
- Garlic as much as 4 cloves.
Five orange leaves.
Peanuts as much as 250 grams.
Kencur as much as 5 cm.
4 pieces of cayenne pepper.
Terasi bakar / fry as much as 1 teaspoon.
Tamarind water as much as 1 teaspoon.
Large red chili as many as 4 seeds.
Javanese sugar or brown sugar as much as 50 grams
Merge
- First, fry the peanuts and after the cold, separate the peanuts from the membrane or thin skin.
- In the same frying pan, fried as well as red chilli and also cayenne pepper.
- Then prepare the grind, start puree kencur / turmeric together with garlic, red chili and cayenne pepper also paste. Enter into it java sugar, citrus leaves, acid water and salt.
- Next in the other grind, mash the peanuts that have been fried until smooth perfectly.
- After that, in 1 container, mix together with the spices that have been mashed earlier.
- Add a little water to thicken.
- Sambal pecel ready serve.
How to make pecel sauce is quite easy and practical is not it. If you like spicy ones, do not hesitate to add the amount of chili on the recipe above. Basically chili pecel is similar to ordinary peanut sauce and sambal for sate. It’s just that there are some additional ingredients that then make the taste of both not exactly the same. But in essence, this recipe you can modify and adjust to the tastes of the family.
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