4–6 cups bayem (amaranth)
1 cup bean sprouts
2–3 cups papaya leaves
1 cup long beans, steamed and cut into 1-inch pieces
- Steam vegetables for a few seconds.
- Mix up about 2–3 tablespoons of bumbu pecel to a thick
- Eat with rice.
This is a common early-morning breakfast dish—post wayang kulit—in
Praci, Wonogiri. It's served without rice, and wrapped up in banana
leaves. The bumbu
pecel there is very hot!
American note: A Javanese cook here
makes a simple pecel with bean sprouts and fried tofu. Chinese and
Japanese stores sell fried tofu. Soak it in boiling water for a minute
or two to get rid of the excess oil, then add the bumbu.