KOMPAS.com – Ndeso pecel is widely sold on the roadsides of Solo, Central Java. Just like pecel in general, this food is wrapped in banana leaves.
Uniquely, pecel ndeso is served with brown rice, not white rice as is often served with vegetable pecel.
Ndeso pecel recipe
Solo’s typical pecel ndeso is suitable and can be made at home, like the recipe from the book “Culinary Tourism Typical Solo Regional Food” (2010) by Miftah Sanaji published by Gramedia Pustaka Utama as follows:
Material:
- 100 gr kale, cut into pieces
- 100 gr spinach, cut into pieces
- 1 bunch long beans, cut into 3 cm pieces
- 100 gr bean sprouts
- 5 turi flowers (if available)
- 200 ml water
- 1 1/2 tsp salt
- 1 tbsp tamarind water
Also read: Similar but not the same, what is the difference between Pecel and Karedok?
Pecel sauce:
- 200 gr fried peanuts
- 2 tbsp black pan
- 2 red chilies
- 2 cayenne peppers
- 4 tbsp brown sugar
- 4 cloves of garlic
- 5 lime leaves
- 6 cm kencur
How to make pecel ndeso
1. Boil kale, spinach, long beans, bean sprouts and turi flowers separately. Drain.
2. Blend the pecel spices, except salt and palm sugar, fry with galangal. Add salt, brown sugar and peanuts. Blend until evenly mixed.
3. Add sour water while stirring.
4. Arrange the vegetables on a plate, dissolve the pecel seasoning in 200 milliliters of water or until thick. Sprinkle the spices over the vegetables, then serve with the sauce. Serve pecel ndeso with brown rice.
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