Pecel Siram, The Special Indonesian Food Recipe

Pecel, this food can be encountered in several regions in Indonesia, especially in Java. If we are living in Sumatra will be familiar with the term lotek, if we see a glimpse between pecel and lotek same but there berbedaan on peanut seasoning. Pecel on peanut seasoning has a citrus aroma is quite prominent and stronger lotek kencur smells good.

Pecel itself comes from madiun, which we are familiar with 'pecel mediun' pecel comes from the Javanese language which means that meant mashed crushed peanut sauce. Pecel usually served with either peanut brittle peanut brittle peanut or anchovies and was given an omelet, but to us who are vegetarians can enjoy it with peanut brittle and peanut fried tempeh or bacem.

Pecel Siram Indonesia

Material :

• 200 grams of spinach, cut into a size of 8 cm
• 200 grams of turi flowers, remove pistils juice and washing
• 200 grams of bean sprouts, exhaust tail
• 200 grams of beans, cut into 5 cm
• 300 grams of peanuts fried, mashed
• 3 lime leaves, finely sliced
• 2 tablespoons sour water
• 250 ml water

Softened seasoning :

• 1 tablespoon cayenne red
• 1 tablespoon garlic slices
• 1 teaspoon kencur, slice
• 1 teaspoon shrimp paste
• 2 tablespoons brown sugar slices
• 1 tablespoon salt

How to make : 

1. Boil the spinach, turi flowers, string beans, and bean sprouts until cooked. Remove and drain.
2. Mix the finely ground beans with herbs mashed, sliced ​​orange, acidic water, and the water became one. Stir well.
3. Prepare a serving dish, place and arrange the vegetables boiled. Pour topped with peanut sauce.
4. Serve together rinds as a complement.

This dish is made for 3 Portions with an estimated nutritional content as follows :
1 Portion : 428 calories
Protein : 20.8 grams
Fat : 30 grams