Home » Asian Recipe » Vegetable Salad (Pecal) Recipe

Vegetable Salad (Pecal) Recipe

Vegetable Salad (Pecal) Recipe

Vegetable Salad (Pecal) Recipe

Ingredients :

    • Water convolvulus (kangkung) shoots – 300 g, cut into 5–cm lengths
    • Tender tapioca leaves – 300 g, cut into 5-cm lengths
    • Bean sprouts – 150 g
    • Turnip – 150 g, coarsely shredded
    • Long beans – 150 g, cut into 5-cm lengths
    • Carrot – 1, medium, coarsely shredded
    • Cucumber – 1, cored and coarsely shredded
    • Firm bean curd (tau korn) – 2, diced and fried
    • Hardboiled eggs – 4, shelled and quartered
    • Cooking oil – 2 Tbsp
    • Tamarind pulp – 2 Tbsp
    • Water – 310 ml
    • Dried chillies – 15, soaked to soften
    • Dried shrimp paste (belacan) – 2.5-cm piece, toasted
    • Brown sugar – 4 Tbsp
    • Black shrimp paste (haeko) – 2 Tbsp
    • Salt – 1/2 tsp
    • Peanuts (groundnuts) – 300 g, roasted and coarsely ground
    • Shallots – 10, peeled, sliced and crisp-fried
    • Garlic – 3 cloves, peeled, sliced and crisp-fried

Method :

    1. Scald vegetables except cucumber separately in boiling water. Do not overcook. Drain well and arrange on a dish together with cucumber, fried bean curd and hardboiled eggs.
    2. Heat 1 Tbsp oil and fry tamarind paste for 1 minute over low heat. Dish out, add 125 ml water and mix well. Strain liquid.
    3. Heat remaining oil and fry ground chillies and dried shrimp paste over low heat until fragrant. Add strained tamarind liquid and remaining water. Bring to the boil.
    4. Stir in brown sugar, black shrimp paste and salt. Remove from heat and stir in ground peanuts.
    5. Serve vegetables with sauce separately or pour sauce over vegetables and mix well before serving. Garnish shallot and garlic crisps.

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves 5–6