Vegetable medley with a spicy peanut-sauce topping. This is the typical
entry in Western cookbooks trying to attempt something Indonesian; this
version is authentic.
2 boiled potatoes, cut in eighths
2 carrots, thinly sliced
2 tomatoes, cut in eighths
1 cup steamed long beans,
chopped in 1-inch pieces
1½ cups raw cabbage, chopped
1 cup steamed or raw bean sprouts
hard-boiled eggs, cut in half
tempe goreng [fried tempe], cut in 1-inch strips
tahu goreng [fried tofu], cut in 1-inch strips
- Mix about 4 tablespoons of bumbu pecel to a
runny consistency (runnier than for nasi pecel).
- Set out the vegetables on one plate, the eggs, tempe, and tofu on
another, and the bumbu pecel in a bowl.
- Fill individual bowls with desired mix of vegetables and lauk.
- Top with peanut sauce and toss like a salad.
Hint: Toss this at the very last minute; otherwise you get a soggy dish
of unappetizing vegetables.