Main Dishes & Rice
Pecel Sayur (Indonesian Steamed Vegetables with Spicy Peanut Sauce)
Prep
15 min
Cook
10 min
Servings
3
Level
Easy
Fresh boiled vegetables with a spicy peanut sauce that really packs a punch! The difference between pecel and gado-gado or lotek lies in the pecel sauce, which is spicier and more fragrant with spices. It's usually served with warm rice and peyek kacang (crispy peanut crackers) — a perfect combination.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- boiled spinach
- long beans, cut and boiled
- boiled water spinach (kangkung)
- boiled bean sprouts
- sliced cabbage, boiled
- Pecel sauce: 150g fried peanuts
- curly red chilies
- garlic
- toasted shrimp paste (terasi)
- shaved palm sugar
- tamarind
- salt
- kaffir lime leaves (deveined)
- hot water
- To serve: steamed white rice
- peyek kacang (crispy peanut crackers)
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👩🍳 Instructions
- 1 Boil the vegetables one at a time, then drain
- 2 For the pecel sauce: fry the peanuts until fully cooked
- 3 Grind or blend the peanuts coarsely
- 4 Grind the chilies, garlic, shrimp paste, and kaffir lime leaves until smooth
- 5 Mix all the spices with the peanuts
- 6 Add the palm sugar, tamarind, and salt
- 7 Pour in the hot water little by little while stirring
- 8 Stir until it becomes a thick sauce
- 9 Arrange the vegetables on a plate with the rice
- 10 Drizzle with the pecel sauce
- 11 Sprinkle with peyek kacang (crispy peanut crackers)
💡 Tips
• Kaffir lime leaves are the secret to a fragrant pecel sauce — don't skip them
• The peanuts must be fully cooked so they don't taste bitter
• The pecel sauce can be stored in the fridge for up to 1 week
• Hot water helps the sauce blend more easily and become smoother
📊 Nutrition Facts / serving
260
Calories (kcal)
12 g
Protein
16 g
Fat
18 g
Carbs
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