Nasi Pecel ( Pecel Rice)

Ingredients :

Lalapan

1/4 lb bean sprouts
1/4 lb cabbage, roughly shredded
1/2 lb water spinach (kangkung) cut into 2 inches or
1/2 lb spinach
1/2 lb long beans, cut into 2 inches

1 pack tofu or tempeh
3 cups oil

Boil 4 cups of water in small saucepan. Blanch the bean sprouts follow by cabbages, spinach or water spinach and last, boil the long beans until tender but still crispy. Each of the veggies after you blanched it, place into a colander and run it under a cold water.
Heat oil over medium heat. Fry the tofu/tempeh until golden brown and set aside.

Pecel Sauce:
300 gr roasted peanut
8 bird's eye chillies
4 garlic, sliced
10 kaffir lime leaves
1 TB salt
5 TB brown sugar
250 ml water
2 TB tamarind
1 tsp shrimp paste
4 TB oil

Methods :

• Heat the oil in small sauce pan.
  
• Fry the garlic until fragrant but not burned then add the chilies, turn off the heat.
  
• In food processor, combine everything, pulse it into a thick sauce. The texture shouldn't be too smooth.
  
• Adjust the taste and serve.

Chef's Note While you are eating this, picture a scenery of rice field, cool weather, the water buffalo pulling the wooden sleigh followed by the rice farmer and the duck noises surrounded the places. Then suddenly you hear everybody laughing and you were screaming and running for your life.