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Vegan East Asian Recipes
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Pecal (Vegetable Salad with Peanut Sauce)

Origin: Sumatera; Spicy; Serves: 6

  • 1/2 pound water spinach (kangkung), cut into 3-inch pieces
  • 1 bunch of watercress, coarse stems discarded
  • 1/4 pound chinese long beans, cut into 2-inch pieces
  • 1/2 pound shredded cabbage
  • 1/2 pound bean sprouts
  • 3 garlic cloves, sliced
  • 3 or 4 hot chilies, sliced and seeded
  • 1 tablespoon corn oil
  • 1 cup water
  • 1 stalk of lemongrass or a 1-inch piece of lemon rind
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup dry roasted peanuts, crushed
Note: Use at least 4 of those vegetables.

Blanch the vegetables, separately, in boiling water for 2 minutes each.
Drain and let cool in separate dishes.

In a food processor, blend the garlic and chilies to form a paste.
Heat the oil in a skillet or wok and in it stir-fry the paste over moderate heat for 1 minute.
- Add the water, lemongrass, sugar, and salt and bring the mixture to a boil.
Add the peanuts and cook for 5 minutes, or until the sauce is thickened slightly.

In a serving bowl or on a platter arrange the water spinach and cover it with the watercress, then the long beans.
Arrange the cabbage and the bean sprouts on top.
Serve at room temperature.
Pour the warm sauce over all. Serve with krupuk (chips).