Vegetables with Spicy Peanut Sauce (Pecel)

100 g bean sprouts, cleaned
100 g spinach, cut
100 cabbage, shredded
add any vegetables you like (cucumber, cooked peeled corn, bitter gourd, etc)

200 g peanut, peeled and fried (or peanut butter jams)

Spice Paste
2 cloves of garlic
2 red chillies, seeded and fried
5 eye’s bird chillies, seeded and fried
5 cm kencur (kaempferia galangal), peel off the skin
1 tbs dried prawn paste (terasi), optional
7 kaffir lime leafs
2 tbs tamarind mixed and squeeze with 100 ml lukewarm water and drain.
50 g palm sugar or to taste
1 tsp sugar
fried prawn crackers

Fry garlic and the chillies. Set aside. If you use peanut butter jams, simply grind or blend jams with the rest of ingredients of spice paste. Continue blending to make it smooth. Add some of warm water to make the sauce thicken

Cook all the vegetables. Set aside.

Serve: Arrange the vegetables, pour with the peanut sauce, add some fried prawn crackers. Ready to serve.