Indonesian Pecel with Peanut Sauce

Step 1

Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes — you'll see large bubbles breaking the surface constantly.

Step 2

Add the long beans (or green beans) cut into 2-inch pieces to the boiling water and cook for 3 minutes until they turn bright green and are still slightly crunchy when you bite one.

Step 3

Use a slotted spoon to scoop out the cooked beans into a large bowl, leaving the water in the pot.

Step 4

Add the chopped cabbage to the same boiling water and cook for 2 minutes until the pieces soften slightly but still hold their shape, then scoop into the bowl with the beans.

Step 5

Add the bean sprouts to the boiling water and cook for 1 minute until they warm through, then drain and add them to the bowl with the other vegetables.

Step 6

In a small bowl, stir together 0.5 cup of peanut butter, 2 tablespoons of sugar, 3 tablespoons of lime juice, 0.5 teaspoon of red chili flakes, and 2 minced garlic cloves until smooth and fully combined.

Step 7

Add 3 tablespoons of warm water to the sauce and stir well until it reaches the consistency of thick poured yogurt — add more water 1 tablespoon at a time if needed.

Step 8

Pour the peanut sauce over the cooked vegetables in the large bowl and toss with two forks or a wooden spoon until every piece is coated evenly.

Step 9

Taste a small spoonful and sprinkle in salt and pepper a pinch at a time until the flavors taste balanced and pleasing to you.

Step 10

Divide the pecel between two serving bowls or plates and serve warm or at room temperature.