Get a splash of colour and energy on your table with Malaysian Pecal, a component-
rich, earthy, and filling blend of blanched vegetables crowned with a tasty and liquid
peanut marinade.
The Pecal is a popular street food, as well as a home-cooked feature, that is known to be wholesome, uniquely simple, and of extensive Javanese
ancestry throughout Malaysia, in Malay and the Javanese communities. This classic
Indonesian vegetable salad is packed with flavour and nutrition.
This vegetarian plate combines the freshness of crispy leaves and the smoothness of
peanut sauce with the incredible smell of spices. It can be consumed as a snack with
a cup of coffee or tea, a light lunch or dinner served with rice or even fried crackers
(keropok). Traditional Pecal is a filling dish, which consists of good fats, fibre, and
protein, delicious yet light.
About Malaysian Pecal
Pecal, also spelled Pecel, is an Indonesian-Javanese dish but it has been gladly
welcomed by Malaysian cooks with local, flavorful variations. At first glance, Pecal is
similar to “gado-gado”, but the peanut sauce that accompanies it is simpler and
spicier, and utilises local vegetables, which can be readily obtained at wet markets
and gardens.
It is normally consumed either lukewarm or at room temperature, and this is exactly
Why is it best in tropical weather?
The peanut sauce used is simply pounded or
blended ingredients like roasted peanuts, chilli, garlic, tamarind, palm sugar and salt
to form the sweet, spicy, sour and salty flavours.
Authentic Indonesian Pecal with peanut sauce is delicious and labour-intensive as
It makes a great vegetarian main or a side dish during special occasions.
Ingredients and Substitutes
- Mixed Vegetables: It commonly includes blanched long beans, bean sprouts, cabbage, spinach, and cucumber. You may also serve carrots, kangkong (water spinach) or steamed sweet potato
- Peanuts (roasted): Ground roasted peanuts are used in the foundation of the Pecal sauce. Use a blender, although a mortar and pestle may achieve a more traditional texture
- Red Chilies or Dried Chilies : Added in the Sauce to increase heat. To your taste in spices, adjust the quantity of the same
- Tamarind Juice or Paste : Gives a tangy flavor. In case they are not available,they may be replaced by lime juice or a little vinegar
- Gula Melaka (Palm Sugar) : Gives a natural caramel-like sweetness. You may use brown sugar instead
- Salt : Equalizes all the flavours
Optional Toppings
Tempeh or tofu that is fried, to add protein
Crunch keropok (fried crackers)
Rice steamed or lontong (rice cakes)
How to Make Indonesian Pecal
Prepare your Vegetables
Wash, and cut up all the vegetables into little pieces. To get the optimum
consistency, it is better to blanch each of the vegetables separately for:
- Long beans, 2–3 mins
- Cabbage and spinach 1–2 mins
- Beans sprouts: 30 sec
- Drain and save on a big serving dish.
Make the Peanut Sauce
- Put in a blender:
- 1/2 a cup of roasted peanuts
- 1–2 cloves of garlic
- 2–3 chili (red)
- 1 tbsp tamarind paste
- 1–2 spoonfuls of palm sugar
- 1/2 tsp salt
- 1/2 cup warm water
Stir until it gets smooth and thick. Add some additional water if needed. It can also
be whipped using a mortar and pestle so as to obtain some authentic texture. The
distinct flavour can be achieved by serving it after heating just to release aroma.
Plate the Pecal
- For an authentic version, serve the blanched vegetables on a banana leaf
- Add warm peanut sauce on the top generously
- Garnish with fried shallots, chunks of basil leaves or slices of lime (optional)
- Serve with boiled rice, fried tempeh or kerupuk (Indonesian crackers) to fulfil your crunch
- The Easy Pecal recipe with vegetables and sambal is not just a salad rather it is a heart-warming, ordinary dish though of simple origin and scorching down flavours
- It has worked as a perfect meal for vegetarians and vegans that not only offers a satiating, delicious but a highly cultural way of taking green supplements. A bite of the Indonesian rich cuisine is on every table
