Monday, January 4, 2016
The Pecal Story
Back to the story of my pecal luckily the market aold among others the ever perennial tempe (i love this), the must have taugeh and tauhu putih and bought few cucumbers. Once home its time to forage in the backyard and around the house. First i pluck some long beans (kacang panjang) from the small garden i have in front. Just a few plants but they provided endless supply of kacang panjang for the whole family. The 4 plants managed to provide for close to 2 months before they need to be replanted. Then of course plucking the alltime fave pucuk ubi which of course, is abundant at my house.
To prepare rinse all the veggies . Boil some water with salt to boil the veggies. Do not boil to long just a few minutes will do. You need to have the crunchiness and the green colour intact for this dish. The pucuk ubi and kacang panjang. The taugeh you can served it raw but i prefer to boil juat a few seconds. Fry the tauhu and tempe until brown and crispy on the outside. For thw tempe i prefer to coat them with tumeric powder a bit of black pepper and some salt just to have the extra kick once they are assembled into the pecal. For the pecal gravy, i used half of the pack and pour hot water while stirring them over low heat. It will take a few minutes of stirring before you have the thick paste of the above picture. I did not add other ingredients to the gravy sonce it is already so good with an extra zing of heat too.
Once everything are ready served on plate and assembled the ingredients with the pecal gravy just before you want to eat them. And oh my what a treat on a sunday afternoon.