Finally, I posted the last edition of my housewarming party’s recipe, Pecel. This pecel would be perfect as Eastern Javanese style pecel if I added kenikir , kembang turi and kecipir. Kenikir has a scientific name “Cosmos sulphureus” which is also called Ulam raja in Malay. Since I couldn’t find kenikir for purchased, I substituted for Tong Ho. Edible tong ho is actually the leaves of chrysanthemum, has an unique taste. Tong Ho is also known as Garland Chrysanthemum with a scientific name “Chrysanthemum coronarium“. It is used to flavor salads, soups, sukiyaki and other dishes. and will loose the taste if you do overcooked or blanch them; I prefer keep them raw.
Now, let’s talk about kembang turi or bunga turi (Sesbania grandiflora). Last summer, I saw kembang turi on fresh vegetable’s rack at the Asian store. While I had this party, too bad I couldn’t find it anymore. Kembang turi is what called katuray in Tagalog, dok khae Thai and so đũa in Vietnamese. However, I was pretty happy because I could find kecipir (Psophocarpus tetragonolobus) which is called wing beans in English.
Before making the pecel’s sambal, I made garlic peanut from 400 grams blanched raw peanuts. Upsss don’t forget your kerupuk aci (tapioca flour crackers) while you eat this. Selamat Makan!
200 g homemade garlic peanuts, grind
Grind to a paste:
10 – 15 slices of fried garlic from making homemade garlic peanuts
3 candlenuts, toasted
4 red chillies, fried/toasted
5 bird’s eye chillies, fried/toasted
7 cm kencur (also known as kaempferia galangal), roast and peel off the skin
7 kaffir lime leaves
2 tsp tamarind and 100 ml lukewarm water, mixed, squeezed and drain
1 tsp terasi (dried shrimp paste), fried/toasted
50 g coconut sugar or more if you like more sweet taste
1 tsp sugar
kenikir leaves (since I can’t find them for purchase, I substituted for tong ho or it’s also known as Garland chrysanthemum, which is the leaf of chrysanthemum, has a pleasant taste and an unique aroma)
wing bean (Indonesian: kecipir)
other vegetables that you like such as bunga turi (at the store that I’m used to go, it calls so đũa which is the Vietnamese’s name)
Combine all ingredients to make sambal. Add with lukewarm water until you get the thickness that you want.
All vegetables are blanched, except Tong ho. Tong ho is better consumed in raw, because blanch process will lose its freshness taste and aroma.
Place all vegetables on the plate. Pour the sambal. If there is lamtoro gung (Leucaena glauca) and kemangi (lemon basil leaves) for purchase, you can sprinkle lamtoro gung over and put kemangi (lemon basil also known as hairy basil) leaves over. since I don’t have them, I skipped them.