Pecel

Bring 1500 ml of water to a boil. Blanch the water spinach separately for 2 minutes, the white cabbage and long beans for 3–4 minutes, and pour boiling water over the mung bean sprouts for 1 minute; drain each batch immediately. Leave the kemangi (lemon basil) leaves raw.

Heat 4 tbsp of oil in a skillet. Fry the red chili, bird's eye chili, garlic and kencur root for 2–3 minutes until softened; add the kaffir lime leaves and cook for another 30 seconds.

Transfer the fried spices to a mortar or blender. Add the shrimp paste, palm sugar, tamarind water and salt, and grind into a smooth paste.

Add the roasted peanuts and grind into a thick, coarse mixture; do not turn it into smooth peanut butter.

Pour in 400 ml of hot water in small increments, stirring, until the sauce becomes thick but still pourable. Taste and adjust the salt if needed.

Arrange the drained vegetables and raw kemangi leaves on a large plate or on a banana leaf. Pour the peanut sauce over just before serving.

Serve pecel warm or at room temperature; traditionally it's eaten with hot rice and crispy rempeyek.