Pecel with peanut brittle

Name: Pecel with peanut brittle
Yield: Serves 2
Cuisine: Indonesian
Ingredients: large handful spinach leaves; 50 g (2 oz) green beans; Peanut dressing; handful beansprouts; ¼ purple cabbage; 100 g (3½ oz) butternut squash; oil, for greasing; 8 lemon basil leaves; 6 quail eggs; 1-2 teaspoons tamarind paste; 1 tablespoon sesame seeds; 100 g (⅔ cup) roasted peanuts, roughly chopped; 30 g (scant ¼ cup) dark palm sugar (gula jawa), shaved; 70 g (⅓ cup) caster sugar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

A rainbow salad that uses the gado gado peanut dressing in another way. Amber nuggets of sweet-salty-smoky peanut brittle give a wonderful textural contrast.

Ingredients

100 g (3½ oz) butternut squash
¼ purple cabbage

Asia
Indonesia
Side dish
South East Asia
Gluten-free
Vegetarian

Method

Start by making the peanut brittle. Grease a flat surface or chopping board with a little oil. Without stirring, gently heat the sugar in a small pan with 2 tablespoons water and a generous pinch of salt until completely melted. Turn up the heat and let the mixture bubble furiously until it reaches