Ingredients for sauce
250 g (1½ cups) groundnut
50 g (7) shallots
12.5 g (3 pips) garlic
10 g (7) dried chillies
13 g (thumb size) shrimp paste
10 g (2.5 cm) cekor
5 g (1 tsp) salt
30 g (2 tbsps) sugar
25 g (thumb size) tamarind paste, mixed with 1/4 cup water for juice
250 ml (1 cup) warm water
90 ml (9 tbsps) vegetable oil

Ingredients for vegetables
200 g (16 stalks) kangkung (water convuvulus)
150 g (8) long bean
150 g (1) cucumber
150 g (1) yam bean, skin removed
100 g (1 small bowl) beansprout
200 g (2 pcs) beancurd
150 g (2 pcs) tempe (fermented beancake)

To make sauce

1. Fry groundnut, dried chillies, shallots, garlic, cekor and shrimp paste together with 4 tbsps oil until fragrant.

2. Blend all the fried ingredients.

3. Mix blended ingredients with warm water

4. Add tamarind juice, salt, sugar and mix well.

To prepare vegetables

1. Slice thinly cucumber and yam bean.

2. Cut kangkung and long bean into 2.5 cm.

3. Boil water to blanch long bean, bean sprout and kangkung separately. Remove and drain.

4. Fry beancurd and tempe with 5 tbsps oil. Cut into cubes.

To serve

1. Arrange vegetables, beancurd and tempe on a plate.

2. Serve with pecal sauce.

Weight per serving: 80 g