Tuesday, 11 May 2010



300 gm peanuts (fried)

10 shallots

10 pips of garlic

6 cekur @ kencur (can replace with kaffir lime leaves)

30 gm asam jawa (tamarind juice)

1 1/2 inches or thumb sized) belacan (shrimp paste)

100 gm bird eye chilli

150 gm sugar

1 tbs salt (or to taste)

3 tbs Vegetable oil

Seasoning (optional)


1.  First fry the peanuts until golden brown and blend coarsely.  Keep aside.

2.  Next fry the asam jawa with the shrimp paste until cooked.  Keep aside.

3.  Once again, fry the bird eye chili, cekur, garlic and shallots until soft.  Remove from pan and keep aside. 

4.  Pound the ingredients that have been fried (except the peanuts) together with salt and sugar until fine and even.  Don't forget to remove the tamarind seed.

5.   Mix all the ingredient in 4 with the grounded peanuts. Add seasoning (optional)

6.  Take a portion of the mixture and mix it with 3/4 cup of hot water.  The amount of water to use depends on how thick the paste that you need. If it is too watery, it will not be so tasty.

7.  Lastely, keep the balance of the mixture in an airtight container and keep in a cool and dry place.  Can be used anytime for making sambal pecal.

How to serve
You can eat the sambal pecal with cucumber, bean sprouts, long beans, kangkung (Convolvulus) , sengkuang (jicama) and tofu.  The kangkung, bean sprouts and long beans have to be boiled first while the tofu has to be fried.  You mix the sambal pecal with the vegetables that have been cut.

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