Resep Pecel Sayur
Those who love peanut sauce will adore this classic Javanese dish: a refreshing, slightly steamed medley of vegetables topped with a creamy, perfectly balanced peanut sauce that’s savory, spicy, and sweet.

Ingredients
4 servings
Instructions
- Weed, wash and chop the vegetables.
- Heat the water until it boils. Boil each vegetable briefly, except basil. Lift and drain. Set aside.
- Puree the fried peanuts.
- In one container, mix peanuts, ground spices, and tamarind juice. Mix well.
- Add hot water until desired consistency. Correct the taste.
- Arrange the vegetables on a serving plate. Drizzle with peanut sauce. Provide other complementary materials.
- Ready to be served.
- 1. Types of vegetables can be modified according to taste. 2. Peanuts can be replaced with cashews so they are more delicious. If you are limiting your oil consumption, you can also roast the nuts before grinding them. 3. Use the Cosmos Food Processor FP-300 (See it on Lazada DISCOUNT) to make peanut sauce more easily and quickly. The blade is capable of grinding nuts and seeds until smooth in an instant. You can also save time and energy.
💰 Cost Estimate
Total Ingredients
$4892.00
$4892.00
Per Serving
$1223.00/serving
$1223.00/serving
🏠 Savings
~$9784.00 vs buying!
~$9784.00 vs buying!
📋 Price Breakdown (45% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Spinach | 7 oz | $1720.00 |
| Long beans | - | - |
| Chayote | 1 piece | - |
| Cucumber | 1 piece | $116.00 |
| Winged beans | 5 pieces | $118.00 |
| Cabbage | 7 oz | $155.00 |
| Basil | - | - |
| Peanuts | 9 oz | $712.00 |
| tamarind paste | - | - |
| Hot water | - | - |
| Brown sugar | 2 oz | $25.00 |
| red Fresno chili | 5 pieces | $63.00 |
| Cayenne pepper | 5 pieces | $1468.00 |
| Shallots | - | - |
| Garlic | - | - |
| aromatic ginger | - | - |
| Salt | - | - |
| Lime leaves | 5 pieces | $515.00 |
| Boiled egg slices | - | - |
| Peanut brittle / anchovies / rebon | - | - |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe




















Comments
Loading comments...