Ingredients
| Ingredient | Quantity |
|---|---|
| Kangkung | 1 bunch |
| Bean sprouts | To taste |
| Cabbage | To taste |
| Long beans | To taste |
| Cucumber | To taste |
| Instant pecel spice mix | To taste |
| Red bird’s eye chili | 6 pieces |
| Hot water | As needed |
| Fried shallots | For garnish |
| Tempe mendoan | As desired |
Instructions
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Prepare the Vegetables: In a pot, bring water to a boil and add the kangkung, bean sprouts, cabbage, long beans, and cucumber. Blanch the vegetables until they are just tender, being careful not to overcook them to maintain their vibrant colors and crunch.
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Make the Pecel Sauce: In a mortar and pestle, grind the instant pecel spice mix with the red bird’s eye chilies until well blended. Gradually add hot water to the mixture, stirring until you achieve a smooth, pourable consistency.
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Assemble the Dish: On a serving plate, arrange the blanched vegetables artistically. Generously drizzle the pecel sauce over the vegetables, ensuring they are well coated.
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Garnish: Sprinkle fried shallots on top for added texture and flavor. Serve with pieces of tempe mendoan on the side for a delightful crunch.
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Enjoy: This simple yet flavorful dish is sure to impress—enjoy your homemade Pecel Sayur with Tempe Mendoan!
Nutritional Information
This section will need to be filled out based on your specific ingredient quantities and serving sizes.