Nasi uduk, bittermelon, balado eggplant and shrimp, vermicelli, kerupuk, rempeyek, egg opor, pisang goreng, martabak. ❤❤❤
Special note for the bittermelon, there was a kick of fish paste “terasi” that went incredibly well. My best bittermelon dish ever!
By Ibu Sri, from Cilacap.
Indonesian pecel is mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.
- Candle nut
- Palm sugar
- French green bean
- Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
- Ground all the sauce ingredients and add boiling water until slightly watery
- Coat sliced shallots with flour, fry until golden brown
- Fry kerupuk until well-expanded
- Serve with a dash of sweet soy sauce (kecap)