Vegetable Salad

Name: Vegetable Salad (Sayur Pecal)
Cuisine: Malaysian
Ingredients: Prawn crackers (optional) 55 g (2 oz); Water 375 ml (12 fl oz / 1½ cups); Cucumber 1, peeled, cored and thinly sliced; Long beans 150 g (5⅓ oz), cut into 5-cm (2-in) lengths; Bean sprouts 100 g (3½ oz), tailed; Tamarind pulp 2 Tbsp, seeds removed; Water convolvulus 100 g (3½ oz), cut into 5-cm (2-in) lengths; Vegetable oil 4 Tbsp; Dried chillies 15, soaked in water, seeded and drained; Fermented soy bean cakes (tempe) 3, fried and cut into cubes; Salt to taste; Peanuts 300 g (10½ oz), roasted and coarsely ground; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Potatoes (optional) 2, boiled, peeled and sliced; Firm bean curd 2 pieces, fried and cubed; Yam bean 1, peeled and cut into thin strips; Hard-boiled eggs 2, peeled and quartered; Shallots 10, peeled and sliced; Brown sugar 6 Tbsp; Sugar 5 Tbsp

Sayur Pecal

Preparation info

Difficulty
Medium

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Tamarind pulp 2 Tbsp, seeds removed
Water

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat 1 Tbsp oil in a wok and fry tamarind pulp for 1 minute.
Mix the pulp with 125 ml (4 fl o