Traditional Javanese Pecel

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Blanch the spinach, bean sprouts, cabbage, and long beans separately until just tender; drain very well.

Ingredients quick view

2 cups spinach or water spinach

1 cup bean sprouts

1 cup shredded cabbage

1 cup long beans, cut into 2-inch pieces

3/4 cup roasted unsalted peanuts

1 small garlic clove

1 inch fresh kencur (aromatic ginger), peeled

2 red bird's-eye chiles

1 tablespoon palm sugar

1 tablespoon tamarind water

1/2 teaspoon salt

1/3 cup warm water, as needed

Kencur gives pecel its characteristic fragrance; use it when available.

Keep the vegetables and sambal separate until serving.

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