Petjelsaus met surinaamse kruiden voor groenten gerecht. De saus voor petjel is frisser en ook wat pittiger dan die voor gado-gado. Een smakelijke combinatie van groenten voor petjel is: witte kool, spitskool, taugé, kangkung (waterspinazie, kan ook vervangen worden door spinazie) en taugé. Dit gerecht wordt vrijwel altijd geserveerd gefrituurde tahoe (tofoe).
The peanut sauce for petjel is poured lukewarm as a dressing over the vegetable salad and sprinkled with fried onions (preferably from shallots) and served immediately. Petjel can be served in combination with other dishes, but also with rice as a complete main course. This dish is very popular with vegetarians. Petjel is very popular in Suriname, where the recipe was once taken by the Javanese. A fixed part of the Surinamese petjel is dagoe leaf (water spinach). The composition and taste of the Surinamese petjel sauce differs slightly from the original Javanese sauce.
Ratu Culinair's petjel sauce is composed and prepared according to traditional methods based on recipes that have been in the family's possession for more than a century. Put the contents of the package in a pan and stir with boiling water to form a delicious sauce. For the ideal thickness of the sauce, we recommend 80 ml of water per 100 gram of base mixture. Of course you can adjust the thickness of the sauce by adding more or less water.
Ingredients: peanuts (54), sugar, salt, chili pepper, onion pepper, kenjoer root, garlic, vinegar, soybean oil.
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