Pecel （印尼语) 或 Pecal （马来语）是一款淋上花生酱汁的印尼/马来沙拉，非常美味营养。加上水煮蛋、炸酥的丹贝和豆腐干，就是一款高蛋白，高纤维的美食了。
也是让自己多吃蔬菜的一个好方法哦！
You can toss in some Tofu，boiled egg and Tempeh to make it high in protein, a good way to incorporate more greens into your diet.
材料：( 3-5 份)
2 根 茄子
8-10 根 豇豆
200 克 蕹菜/空心菜
2-3 只水煮蛋Hard boiled eggs
2 片 豆腐干
100 克 的丹贝/Tempeh Optional
1 杯 滚水
Ingredients：( Serves 3-5)
2 medium size Chinese eggplant/brinjal
8-10 Strands of Long bean/Yardlong bean
200 g Kangkung/Water Spinach/Water Morning Glory
2-3 Hard boiled eggs
2 pieces of Hard Tofu
100 g of Tempeh Optional
1 Cup hot water
Pecal Powder/花生酱粉: (可做两次酱料）
500 克 花生
4-5 片 疯柑叶/Keffir Lime leaves
15 只 辣椒干
30 克/4-5 只 红葱头，切片
5-8 克/2-3 瓣 蒜瓣，切片
1/2 寸 的 虾酱/Belachan/Shrimp paste
2 大勺 酸子酱 tamarind paste
2 小块/35克 或 3 大勺 的 椰糖 Palm sugar/Gula Melaka 或 用红糖代替
适量的盐 (大约 2/3 小勺)
Pecal Powder: (Makes 2 batches of sauce)
500g Peanuts，roaster
4-5 pcs of Keffir Lime leaves
15 pcs of Dried chillies
30 g/4-5 pcs of shallots, sliced
5-8 g/2-3 cloves of garlics, sliced
1/2-inch square belacan (shrimp paste)
2 tbsp tamarind paste
2 pcs or 3 tbsp of Palm sugar/Gula Melaka Or substitute with dark brown sugar
Salt to taste (around 2/3 tsp)
1 Cup hot water
2. 锅里热上1勺的油，把蒜和红葱入锅炒至红葱片变软。加入辣椒干，虾酱/Belachan和疯柑叶，继续中小火煸炒至葱蒜辣椒变酥。冷却10分钟。
3. 把冷却的材料放到食物料理机里搅拌几下至材料变粗颗粒。加入椰糖，盐和酸子/罗望子酱, 再搅拌几下混匀后加入磨/辗碎的花生，再搅拌几次混匀。
4. 做好的酱粉装到密封的罐子里，一两个星期内使用。
1. Crush the palm sugar/Gula melaka using a mortar and pestle. You can also crush roasted peanuts in the mortar and pestle.
2. Heat 1 tsp of oil in a small cooking pot/pan, stir fry shallot and garlic until shallots become translucent, add dry chilies, shrimp paste/Belachan and keffir lime leaves, continue frying at medium heat until shallot/garlic become golden brown in color and chilies become crispy. Let it cool for 10 minutes.
3. Place the roasted ingredients in a food processor, give a few pulses until the content are crushed coarsely. Add palm sugar, salt and tamarind paste, blend to incorporate all. Add crushed roasted peanuts and run a few pulses until it is fully incorporated again.
4. Store the powder in airtight container and use within 1-2 weeks.
6. 准备2-3只水煮蛋，一分为四。 把豆腐和丹贝炸酥切块，把所有的材料放到一个盘子里。
7. 取5-6大勺的酱料粉放到一口深碗里，注入滚水后让它泡10分钟，酱汁会逐渐变浓稠。把酱汁淋到蔬菜上，拌匀即可食用。
6. Make 2-3 hard boiled eggs, cut into 4 pieces, fry tofu and tempeh, cut into small cubes. Place all ingredients on a plate.
7. Take 5-6 tbsp of Pecel powder and place in a deep bowl, pour in boiling water and let it steep for 10 minutes. Spoon the pecel sauce over the vegetables, mix well and serve.
