I want to share some Southeast and South and East Asian ingredients we use.
1. Bumbu pecel. Bumbu (pronounced ‘boom boo’) means seasoning, pecel is a type of dish. In Indonesia, this is often used with green vegetables. I would describe it as ‘like a chunky peanut sauce.. with a citrus-like taste (lemongrass or lime leaf), with chillies and galangal.
So basically all of my flavors of home.
They come in bricks like these. In SF, Richmond New May Wah has some in their Indonesian / Malaysian section. You pour warm or hot water onto the brick and mix it together.
Then you just put spinach or whatever in it
