The Pleasure of Nasi Pecel

Pecel or pecal is a food that uses peanut sauce as the main ingredients are mixed with various types of vegetables. This food is popular especially in DI Yogyakarta, Central Java, and East Java. The origin of the word and pecel region is not known for certain. In Javanese, pecel can be interpreted as' mashed 'or' crushed by pounding.

This food has been around since the Dutch colonial period. In fact, in Suriname, the territory of former Dutch colony is also pecel, although there is a difference of taste in spices and its contents, because it follows the taste and circumstances there (Suriname). Pecel is usually made from vegetable stew in the form of spinach, bean sprouts, long beans, basil, turi leaf, krai (a kind of cucumber), or other vegetables served with sprinkled pecel sauce. The concept of a pecel dish is similar to a salad dish. Both use fresh vegetables as the main ingredient (body) and use the dressing. The difference is, if most salads use mayonnaise as a dressing, then pecel using pecel sauce. This food is also similar to gado-gado, though there are differences in the ingredients used.

History of Nasi Pecel

The main ingredients of the pecel sauce are roasted peanuts and cayenne pepper which are mixed and pounded with other ingredients such as kencur, kaffir lime leaves, garlic, tamarind, brown sugar, and salt. Pecel is often served with fried tempe, peanut rempeyek, rempeyek ebi, soybean rempeyek, or rice plate. In addition pecel also usually served with warm white rice plus chicken or offal meat. The way the presentation can be in a plate or in a folded banana leaf called a pincuk. Spicy pecel taste is the hallmark of this cuisine.

Pecel is better known for typical food of Madiun City of East Java Indonesia made from vegetable stew in the form of spinach, bean sprouts, long beans, basil, turi leaf, krai (a kind of cucumber) or other vegetables served with sprinkled pecel sauce. The concept of a pecel dish is similar to a salad dish from Europe. Both use fresh vegetables as the main ingredients and use toppings. The difference is, if the salad using mayonnaise as a topping, then pecel using sambel pecel. The main ingredients of pecel sauce are groundnuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, tamarind, pepper and salt. Pecel is often served with peanut rempeyek, shrimp rempeyek or rice plate. Besides pecel also usually served with warm white rice plus chicken or jerohan meat. The way the presentation can be in a plate or in a folded leaf called a pincuk. The cuisine is similar to gado-gado, though there is a difference in the ingredients used. The spicy pecel taste is the hallmark of this dish.

Varian Pecel in Some Cities

Nothing is more reassuring in the morning than to feel the warm steam puffing out of the freshly baked rice. In various regions of East Java, this warm rice is usually combined with a 'salad' named pecel. The smell of kencur, brown sugar, chili, lime leaves, and nuts fused in pecel spice. pieces of boiled vegetables and side dishes are usually placed on top of this bamboo tampah different, from the city of East Java to one another. However, chopped long beans, sprouts, cucumbers, cassava leaves, basil leaves, with a splash of peanut sauce is the most common blend. Rempeyek, a thin cracker of flour with a sprinkling of nuts or anchovy and chopped lime leaves into a true friend, makes this dish more tasty and delicious.

Pieces of boiled vegetables and side dishes placed on top of bamboo or banana leaf pincuk is different, from one city in Java to another. However, chopped long beans, sprouts, cucumbers, cassava leaves, basil leaves, with a splash of peanut sauce is the most common blend. In addition there are variations that add the leaves of spinach, turi leaf, krai (a kind of cucumber), and sprinkling lamtoro (petai china). Peanut spice sprinkled on top of pecel is called "pecel spice" which consists of kencur, brown sugar, salt, chili, lime leaves, and roasted peanuts that are mixed, crushed or pulverized. There is also an added leaves of lime, garlic, and tamarind in a mixture of water to melt the peanut seasoning.

Pecel Madiun

Pecel pincuk Madiun - East Java, is one of the most famous pecel variants. Chinese chili pepper (lamtoro), papaya leaves, coconut shredded beans, and fried peanuts, complement the blended vegetable mixture. Various side dishes that are common as a complement is tempeh and fried tofu, salted egg, ampela heart, corncake, to empal and lung. Pecel is often served with peanut rempeyek, rempeyek ebi, soybean rempeyek, or gending crackers. Besides pecel also usually served with warm white rice. The way the presentation can be in a plate or in a folded banana leaf called a pincuk.

Pecel Malang

Pecel Malang using a typical East Java sauce has a strong taste and spicy with a coarse texture of peanut spice. Usually Malang pecel rice served with warm white rice plus tempe or tofu side and peanut rempeyek with slices of orange leaves.

Pecel Blitar

Slightly different from pecel typical Malang, the texture of pecel pecel spice flavor is more delicate, slightly oilier, and taste sweet and savory.

Pecel Banyumas

In the region of Banyumas, pecel is often also given a sprinkling (vegetables) flavored typical so increase appetite, among others: lamtoro seeds or slices of steamed flowers kecombrang.

Pecel Tulungagung

Different from other pecel, Tulungagung pecel flavor among others, the main ingredients of fried peanuts, supplemented with kencur, chili, salt, brown sugar, fried cassava tape, orange leaves, so that the taste is spicy and sweet. Rice pecel Tulungagung not equipped with side dishes such as chicken, eggs, liver and others, but only with side dish of fried tempe, peanut rempeyek, ebi, ento ento / fried grated cassava, and not forget the vegetables.

Pecel Tegal

The name pecel has a different meaning in Slawi, Tegal, Central Java. Pecel is not served in the form of vegetables, but in the form of rujak. Pecel version of the Slawi region consists of fresh fruits such as cashew, pineapple, papaya, and mango and doused with thick brown sugar sauce.

Pecel Kediri

Pecel Kediri more unique again because usually kencurnya aroma is somewhat less but the red chilli taste steady so much sweet, savory, and spicy. In Kediri usually sambal pecelnya juxtaposed with sambal tumpang made of chili and tempe bosok (tempe yesterday, although not really rotten), coconut milk, and laos boiled. Sambal MURNI Pekalongan East Lampung, is a pecel sauce typical taste Kediri. Because the recipe direct from Kediri City East Java brought by Mrs. Sudarti who wandered to Lampung since 1940s