Sunday, September 16, 2012

THE PECEL RICE


White rice and complementary: pecel, crackers plate, tempeh bacem

ingredients:

75 g bean sprouts, boiled

100 grams of cabbage, thinly sliced​​, boiled

150 gr young papaya, rough shaved, trimmed

50 ge marigolds, boiled

50 ounces spinach, trimmed

5 pcs turi flower, boiled

50 gr petai china

1 bunch basil leaves, take a leaf

250 ml of boiled water

Material Kuah Pecel:

100 gr peanuts, fried ripe

2 pcs red chili stew

3 pcs chili stew

5 cm kencur

3 lbr lime leaves

½ tsp shrimp paste fried

1 tsp brown sugar

½ tsp salt

1 teaspoon tamarind

How to make:

1. Puree the sauce ingredients pecel, add boiled water and stir well.

2. Tata rice on a plate. Arrange vegetables boiled, pour the sauce pecel, china petai sprinkle on it.

3. Serve with tempeh bacem, a sprinkling of basil and crackers plate.



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