Pecel （印尼语) 或 Pecal （马来语）是一款淋上花生酱汁的印尼/马来沙拉，非常美味营养。加上水煮蛋、炸酥的丹贝和豆腐干，就是一款高蛋白，高纤维的美食了。

也是让自己多吃蔬菜的一个好方法哦！

 

Pecel or Pecal in Malaysia is a traditional Javanese food, a type of vegetable salad with peanut gravy, it is very nutritious and ideal for snacks and breakfast.

You can toss in some Tofu，boiled egg and Tempeh to make it high in protein, a good way to incorporate more greens into your diet.

材料：( 3-5 份)
2 根 茄子
8-10 根 豇豆
200 克 蕹菜/空心菜
2-3 只水煮蛋Hard boiled eggs
2 片 豆腐干
100 克 的丹贝/Tempeh   Optional
1 杯 滚水

Ingredients：( Serves 3-5)
2 medium size Chinese eggplant/brinjal
8-10 Strands of Long bean/Yardlong bean
200 g Kangkung/Water Spinach/Water Morning Glory
2-3 Hard boiled eggs
2 pieces of Hard Tofu
100 g of Tempeh   Optional
1 Cup hot water

Pecal Powder/花生酱粉: (可做两次酱料）
500 克 花生
4-5 片 疯柑叶/Keffir Lime leaves
15 只 辣椒干
30 克/4-5 只 红葱头，切片
5-8 克/2-3 瓣 蒜瓣，切片
1/2 寸 的 虾酱/Belachan/Shrimp paste
2 大勺  酸子酱 tamarind paste
2 小块/35克 或 3 大勺 的 椰糖 Palm sugar/Gula Melaka  或 用红糖代替
适量的盐 (大约 2/3 小勺)

Pecal Powder: (Makes 2 batches of sauce)
500g Peanuts，roaster
4-5 pcs of Keffir Lime leaves
15 pcs of Dried chillies
30 g/4-5 pcs of shallots, sliced
5-8 g/2-3 cloves of garlics, sliced
1/2-inch square belacan (shrimp paste)
2 tbsp tamarind paste
2 pcs or 3 tbsp of Palm sugar/Gula Melaka  Or substitute with dark brown sugar
Salt to taste (around 2/3 tsp)
1 Cup hot water
  1. 把椰糖捣碎，把烤/炒好的花生辗碎。

2. 锅里热上1勺的油，把蒜和红葱入锅炒至红葱片变软。加入辣椒干，虾酱/Belachan和疯柑叶，继续中小火煸炒至葱蒜辣椒变酥。冷却10分钟。

3. 把冷却的材料放到食物料理机里搅拌几下至材料变粗颗粒。加入椰糖，盐和酸子/罗望子酱, 再搅拌几下混匀后加入磨/辗碎的花生，再搅拌几次混匀。

4. 做好的酱粉装到密封的罐子里，一两个星期内使用。

1. Crush the palm sugar/Gula melaka using a mortar and pestle. You can also crush roasted peanuts in the mortar and pestle.

2. Heat 1 tsp of oil in a small cooking pot/pan, stir fry shallot and garlic until shallots become translucent, add dry chilies, shrimp paste/Belachan and keffir lime leaves, continue frying at medium heat until shallot/garlic become golden brown in color and chilies become crispy. Let it cool for 10 minutes.

3. Place the roasted ingredients in a food processor, give a few pulses until the content are crushed coarsely. Add palm sugar, salt and tamarind paste, blend to incorporate all. Add crushed roasted peanuts and run a few pulses until it is fully incorporated again.

4. Store the powder in airtight container and use within 1-2 weeks.

5. 把豇豆切成2寸左右的长段，茄子切半之后再改刀切成5-6毫米厚。把蔬菜都烫/蒸熟备用。

6. 准备2-3只水煮蛋，一分为四。 把豆腐和丹贝炸酥切块，把所有的材料放到一个盘子里。

7. 取5-6大勺的酱料粉放到一口深碗里，注入滚水后让它泡10分钟，酱汁会逐渐变浓稠。把酱汁淋到蔬菜上，拌匀即可食用。

 

5. Cut long bean into 2-inch strips, halved and sliced eggplant into 5-6 mm thick. Blanch/steam these vegetables until cooked.

6. Make 2-3 hard boiled eggs, cut into 4 pieces, fry tofu and tempeh, cut into small cubes. Place all ingredients on a plate.

7. Take 5-6 tbsp of Pecel powder and place in a deep bowl, pour in boiling water and let it steep for 10 minutes. Spoon the pecel sauce over the vegetables, mix well and serve.