200grGula Jawa/ Palm Sugar (cut into small pieces)
2inchKencurpeeled
2tspsaltor to your taste
Suggested vegetables for salad:
Boiled papaya leaves
Boiled cassava leaves
Boiled snake beans or green beans
Fresh cucumber
Boiled water spinach (kangkung)
Boiled bean sprouts
Boiled cabbage
Instructions
Even though the package of the tamarind says it is "seedless", I find still find some seeds. For this reason, I usually mix the tamarind with about 2 Tbsp of hot water and kind of mashed it and remove the seeds before I put in the food processor. Place the rest of the ingredients in the food processor and process into a paste. It will be kinda of sticky and thick and this is the way it should be. Have a taste and add more salt if needed. It should be more on the sweet side. They can be store for months in freezer
When ready to serve, scoop out as many of the bumbu pecel into a bowl and thin it out with some hot water. I like it not too runny. So use your own judgment on how much water to use for the consistency you like. Arrange all the vegetables on a large platter and pour the bumbu pecel over the vegetables and serve