Pecel Recipe

Name: Pecel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 1 cup sauce
Cuisine: Indonesian
Ingredients: 1 cup roasted peanuts, unsalted; 2 cloves garlic; 2 red bird's eye chilies (or to taste); 1 teaspoon tamarind paste; 1 tablespoon palm sugar (or brown sugar); 1/2 teaspoon salt; 1/2 cup water; 4 cups mixed steamed vegetables (such as bean sprouts, green beans, cabbage, spinach); 2 cups steamed rice; 2 tablespoons fried shallots (optional, for garnish)

Indonesian · Main course · 30 min total

Pecel recipe videos

Pecel is a traditional Indonesian peanut sauce salad, often served with steamed vegetables and rice. This recipe features a rich, spicy peanut dressing that's easy to make at home.

20
min prep

10
min cook

4
servings

380
kcal/serving

Ingredients

1 cup roasted peanuts, unsalted
2 cloves garlic
2 red bird's eye chilies (or to taste)
1 teaspoon tamarind paste
1 tablespoon palm sugar (or brown sugar)
1/2 teaspoon salt
1/2 cup water
4 cups mixed steamed vegetables (such as bean sprouts, green beans, cabbage, spinach)
2 cups steamed rice
2 tablespoons fried shallots (optional, for garnish)

Instructions

In a mortar and pestle or food processor, grind the roasted peanuts until coarsely ground.
Add garlic, chilies, tamarind paste, palm sugar, and salt. Pound or process until well combined and slightly smooth.
Gradually add water, mixing until the sauce reaches a thick, pourable consistency. Adjust water as needed.
Steam the mixed vegetables until tender-crisp, about 3-5 minutes.
Arrange steamed vegetables and rice on plates. Spoon the peanut sauce over the vegetables.
Garnish with fried shallots if desired. Serve immediately.

Tips

For a spicier sauce, add more chilies or include the seeds.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Pecel can also be served with fried tofu or tempeh for extra protein.

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