Petjel Sauce

Petjel (petjil, pecel) is a healthy vegetable salad from Indonesia, which is often mistaken for gado gado. This is not very surprising. Both dishes are quite similar. Petjel is the East Java variety of gado gado and is also a mix of blanched vegetables, served cold or lukewarm.

The sauce for petjel is fresher and also somewhat spicier than the one for gado gado. A tasty combination of vegetables for petjel is: white cabbage, pointed cabbage, kangkung (water spinach, can also be replaced by regular spinach) and bean sprouts. This dish is almost always accompanied by fried tahoe (tofu). The lukewarm peanut sauce for petjel is poured over the vegetable dish as a dressing, sprinkled with fried onions (preferably shallots) and served straight away.

Petjel can be served in combination with other dishes, but also with rice to form a complete main course. This dish is very well-liked among vegetarians.

Petjel is very popular in Surinam, where the recipe was brought to by the Javanese. Surinam petjel always contains dagoeblad (water spinach). The composition and flavour of the Surinam petjel sauce is slightly different from the original Javanese sauce.

Ratu Culinair's petjel sauce is traditionally prepared based on recipes that have been in the family for over a century. Put the contents of the package in a pan along with boiling water and stir into a delicious sauce. For the ideal thickness of the sauce, we recommend 80 ml of water to 100 grams of the basic mixture. Of course, you can add more or less water to adjust the thickness of the sauce.

The Ratu Culinair assortment consists of a spicy and a less spicy petjel sauce and a Surinam petjel sauce.

Ratu Culinair Petjel Sauce is gluten-free.

Ratu Culinair Petjel Sauce will keep for 12 months, if stored cool and dry in sealed package. The basic mixture can also be stored frozen.

kacang tanah (peanuts) 61%,
sugar,
salt,
lomboks and rawits (chillies),
daun jeruk limo (lime leaves),
bawang putih (garlic),
bawang merah (shallot),
vinegar,
spices,
soy oil.

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