Pecel Madiun (Vegetables with Peanut Sauce)
mixed vegetables ingredients:
100 grams papaya leaf,boiled
100 grams yardlong beans,cut into 3 cm pieces, boiled
50 grams mung beans sprouts,boiled
50 grams vegetable hummingbird flower,boiled
6 cabbage leaves, coarsely chopped, boiled
1 cucumber, quartered lengthwise, diced
1 bunch lemon basil leaves
peanut sauce ingredients:
150 grams peanut,fried, ground
300 ml hot water
ground spices blend for peanut sauce:
4 red chili peppers,fried
3 bird’s eye chili peppers,fried
3 cloves garlic,fried
2 lime leaves, midribs removed
½ teaspoon fried terasi(shrimp paste)
1 teaspoon tamarind
3 tablespoons brown palm sugar
½ tablespoon salt
bacem paru (sweet braised beef lungs):
250 grams beef lungs,cut into 7x5 cm pieces
200 ml coconut water
2 salam (indonesian bay)leaves
2 cm galangal,crushed
1 tablespoon sweet soy sauce
1 teaspoon salt
25 grams brown palm sugar
1 teaspoon tamarind juicefrom ½ teaspoon tamarind dissolved in ½ tablespoon water
ground spices blend for bacem paru:
4 cloves shallot
3 cloves garlic
½ teaspoon coriander seeds
sides:
750 grams white rice
rempeyek k (fried soybean crackers)
orek tempe (sautéed crispy tempeh)
1. Bacem Paru: Mix well ground spices blend, beef lungs, coconut water, salam leaves, galangal, sweet soy sauce, salt, brown palm sugar, and tamarind juice. Boil them until all the beef lungs are well-cooked and almost dried. Fry it quickly.
2. Peanut sauce: mix well ground spices blend, peanut, and water into smooth paste.
3. Put rice and mixed vegetables on a plate. Drench it with peanut sauce.
4. Pecel Madiun (Vegetables with Peanut Sauce) is ready to serve with bacem paru, rempeyek kedelai, and orek tempe.