The name "Pecal" refers to this peanut sauce, but we don't just use it for pecal; we also make gado-gado, which has a relatively similar seasoning. Both of these dishes are traditional Indonesian foods, or in other words, Indonesian salads.
RECIPE
Ingredients
500 grams of peanuts
200 grams of palm sugar
200 grams of white bsmawang
15 red cayenne peppers
150 grams of red chili peppers
5 lime leaves
1 tablespoon of tamarind
1 tablespoon of salt
1 ounce of kencur (kaempferia galanga)
Lime zest to taste
Preparation Procedure
Fry the chopped garlic in hot oil until golden brown.
Then fry the chilies, lime leaves, and orange peel until wilted. Don't forget to drain everything first and set aside.
Then fry the peanuts with a little cooking oil. Fry until crispy, stirring constantly.
After frying the peanuts, chop them finely and add the chili peppers and other fried spices.
Full recipe
https://peakd.com/hive-180569/@nurfay/dry-pecel-seasoning-for-ramadan-stock
by nurfay_