Sundaland Recipes

″Pecel Kale″ is a vibrant and nutritious dish that combines the earthy flavors of curly kale with the bold and spicy notes of the Pecel Sauce. The dish begins with blanched curly kale leaves and fresh bean sprouts, which provide a delightful crunch and vibrant green color. These ingredients are carefully arranged on a plate, creating an appealing visual presentation.

Next, the dish is enhanced with cubed fried tempeh and tofu. The crispy and savory tempeh and tofu add texture and protein to the dish, making it more satisfying and wholesome.The star of the show is the Pecel Sauce, a homemade creation bursting with flavors. The sauce is made by blending roasted peanuts, lime leaves, brown sugar, tamarind, and a medley of ground spices, including curly red chilies, red bird's eye chilies, garlic, kencur (galangal) and salt. This combination creates a rich and creamy sauce with a balance of nuttiness, spiciness, and a hint of tanginess from the tamarind. 

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By:Sundaland Recipes Team
Author:Sisca Magdalena

Prep Time:20 Minutes
Cook Time:10 Minutes
Suitable:Vegan
Category:Breakfast
Origin:Sundaland
Serving:4 Person
Tags:Nut, Spicy

Nutrifacts:300 calories
  20 grams fat

Rating:3.3  

"Pecel Kale" is not only a feast for the senses but also a nourishing dish that celebrates the wholesome goodness of fresh vegetables and plant-based proteins. It's a delightful choice for those seeking a flavorful and nutritious meal that leaves a lasting impression. Enjoy the Pecel Kale experience! 

Ingredients:

• 500g fresh curly kale leaves
• 200g bean sprouts
• 200g cubed fried tempeh
• 200g cubed fried tofu
• For the Pecel Sauce:
• 500g peanuts
• 3 pieces of lime leaves
• 100g brown sugar, finely combed
• 1 tablespoon tamarind
• Ground spices:
• 5 curly red chilies
• 3 red bird's eye chilies
• 4 cloves garlic
• 2cm kencur (galangal)
• 1 teaspoon salt

Instructions:

1. Begin by blanching the curly kale leaves and bean sprouts in boiling water for a brief moment until they become tender but still retain their vibrant color and texture. Drain well and set aside.
2. In a serving plate, arrange the blanched curly kale leaves, bean sprouts, cubed fried tempeh, and cubed fried tofu.For the Pecel Sauce, start by dry-roasting the peanuts in a pan over medium heat until they turn golden brown. 
3. In a blender or food processor, combine the roasted peanuts, lime leaves, brown sugar, tamarind, curly red chilies, red bird's eye chilies, garlic, kencur (galangal) and salt. Blend until you achieve a smooth and creamy consistency
4. Remove the skins by rubbing them gently between your hands or using a kitchen towel.
5. Adjust the salt and sugar according to your taste preferences. If needed, add a little water gradually to achieve your desired sauce consistency.
6. Pour the Pecel Sauce generously over the arranged kale, bean sprouts, tempeh, and tofu.
7. Optionally, garnish with freshly chopped herbs or crushed peanuts for added flavor and presentation.
8. Serve the "Pecel Kale" immediately and enjoy the vibrant flavors and textures of this delightful dish.