Month: May 2015
Sambel Pecel Ndeso (Black sesame seeds and peanut sauce)
Pecel is type of Javanese salads dishes around Central Java and East Java, that make difference the type of sauce to serve the steamed vegetable, chopped cucumber and sometime kemangi (Javanese basil) is make every district have speciality of this dish.
The one that I find it very special for me is Sambel pecel ndeso, (ndeso mean village). The recipe came from Solo the city that famous as the spirit of Java.
2 red chillies, deseeded and finely chopped
1 clove of garlic, peeled and finely chopped
3 kaffir lime leaves
1/2tsp shrimp paste, toasted
2cm fresh kencur (sand ginger) (available online or in Asian grocery)
1/2tsp tamarind paste
40g coconut sugar
Pinch of salt
50g black sesame seeds, toasted for 4 minutes
50g peanuts, roasted until golden brown
250ml hot boiling water
Using pestle and mortar, grind chillies, garlic kaffir lime leaves shrimp paste, sand ginger, tamarind paste and coconut sugar. Add toasted black sesame seeds and roasted peanuts keep grinding until make a smooth paste.
Transfer the paste into a bowl add hot boiling water, stir thoroughly until smooth (shinny honey like).
Serve with Steamed and fresh vegetable :
2 large carrots cut julien,
Bunch of curly kale
100g green beans, cut 1cm
50g bean sprout
70g wild rocket
150g cucumber sliced thinly
Bunch of kemangi (Javanese basil)