Pecel Kale / Curly Kale Peanut Sauce

″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.
Pecel Kale

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. 

[] 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.

When poured over the arranged kale, bean sprouts, tempeh, and tofu, the Pecel Sauce envelops the dish, infusing it with its aromatic and flavorful essence. The robust flavors of the sauce perfectly complement the freshness of the kale and the crispy texture of the tempeh and tofu, creating a harmonious blend that tantalizes the taste buds.

Pecel Kale

With each bite, you'll experience a symphony of flavors, from the slight bitterness of the curly kale to the fiery kick of the Pecel Sauce, balanced by the nuttiness of the peanuts and the umami notes of the fried tempeh and tofu.

With just 20 minutes of preparation time and 10 minutes of cooking time, you can indulge in the delicious and nutritious "Pecel Kale" with Pecel Sauce. It's a perfect combination of tender curly kale, crunchy bean sprouts, crispy tempeh and tofu, all bathed in the flavorsome homemade Pecel Sauce. Bon appétit!

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