Bikin Stok Sambal Pecel
Sambal Pecel
Make-Ahead Pecel Peanut Sauce
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai bawang putih sampai harum, boleh juga digoreng sesuai selera.
- Larutkan asam jawa dalam 2 sendok makan air panas sampai mengental, lalu sisihkan.
- Buang tulang daun jeruk lalu sisihkan.
- Blender kacang tanah goreng sampai cukup halus, atau ulek bila punya lumpang besar.
- Ulek cabai rawit, cabai merah keriting, bawang putih, kencur, dan garam sampai halus.
- Masukkan daun jeruk, ulek kasar sampai tercampur.
- Tuang air asam jawa yang sudah kental tadi, lalu ulek kembali.
- Masukkan gula jawa sedikit demi sedikit sambil terus diulek sampai gula jawanya habis dan halus.
- Campurkan bumbu yang sudah diulek dengan kacang halus, aduk sambil ditekan-tekan sampai benar-benar merata.
- Bagi bumbu menjadi kotak-kotak seporsi, bungkus dengan plastik wrap, lalu simpan di kulkas.
- Saat mau disajikan, encerkan bumbu dengan air panas lalu siramkan di atas sayuran rebus.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dry-roast the garlic until fragrant, or fry it if you prefer.
- Dissolve the tamarind in 2 tablespoons of hot water until thick, then set aside.
- Remove the ribs from the kaffir lime leaves and set them aside.
- Blend the fried peanuts until fairly smooth, or pound them if you have a large mortar.
- Pound the bird's eye chillies, red curly chillies, garlic, aromatic ginger and salt until smooth.
- Add the kaffir lime leaves and pound coarsely until combined.
- Pour in the thickened tamarind water, then pound again.
- Add the palm sugar bit by bit, pounding continuously until all of it is used up and smooth.
- Combine the pounded paste with the ground peanuts, mixing and pressing until thoroughly even.
- Divide the paste into single-portion blocks, wrap them in cling film, then store in the fridge.
- To serve, thin the paste with hot water and pour it over boiled vegetables.
Cook Mode
Bikin Stok Sambal Pecel
Bikin Stok Sambal Pecel
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai bawang putih sampai harum, boleh juga digoreng sesuai selera.
- Larutkan asam jawa dalam 2 sendok makan air panas sampai mengental, lalu sisihkan.
- Buang tulang daun jeruk lalu sisihkan.
- Blender kacang tanah goreng sampai cukup halus, atau ulek bila punya lumpang besar.
- Ulek cabai rawit, cabai merah keriting, bawang putih, kencur, dan garam sampai halus.
- Masukkan daun jeruk, ulek kasar sampai tercampur.
- Tuang air asam jawa yang sudah kental tadi, lalu ulek kembali.
- Masukkan gula jawa sedikit demi sedikit sambil terus diulek sampai gula jawanya habis dan halus.
- Campurkan bumbu yang sudah diulek dengan kacang halus, aduk sambil ditekan-tekan sampai benar-benar merata.
- Bagi bumbu menjadi kotak-kotak seporsi, bungkus dengan plastik wrap, lalu simpan di kulkas.
- Saat mau disajikan, encerkan bumbu dengan air panas lalu siramkan di atas sayuran rebus.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dry-roast the garlic until fragrant, or fry it if you prefer.
- Dissolve the tamarind in 2 tablespoons of hot water until thick, then set aside.
- Remove the ribs from the kaffir lime leaves and set them aside.
- Blend the fried peanuts until fairly smooth, or pound them if you have a large mortar.
- Pound the bird's eye chillies, red curly chillies, garlic, aromatic ginger and salt until smooth.
- Add the kaffir lime leaves and pound coarsely until combined.
- Pour in the thickened tamarind water, then pound again.
- Add the palm sugar bit by bit, pounding continuously until all of it is used up and smooth.
- Combine the pounded paste with the ground peanuts, mixing and pressing until thoroughly even.
- Divide the paste into single-portion blocks, wrap them in cling film, then store in the fridge.
- To serve, thin the paste with hot water and pour it over boiled vegetables.
Cook Notes
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