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Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese
/ref> The simplicity of pecel preparation and its cheap price have contributed to its popularity throughout Java. It has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across Java. Pecel was introduced to
Main ingredients usually consist of leafy vegetables, bean sprouts (or any other plant sprouts), long beans, and cabbages. Some other types of vegetables can also be added. People may use amaranth leaves, ''
The difference usually lies on the thickness level of the sauce, the taste profiles (spicy, sweet, or savory). In Central Java, ''pecel'' sauce is sweet-savory with medium thickness, except in northern coast and north-eastern regions where the sauce tends to be more spicy and the sauce is usually a bit thinner than usual. In
File:Nasi Pecel Khas Madiun.jpg, ''Pecel'' Madiun with '' rempeyek'' cracker
File:Nasi Pecel Daun Jati.jpg, ''Pecel'' with fritter, ''sate puyuh'' (quail egg satay), ''sate keong'' (freshwater snail satay), and ''sate usus'' (chicken intestine satay) on a teak leaf in
salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
with peanut sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Peanut ...
, usually eaten with carbs (steamed rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...
, ''lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as ...
'' or ''ketupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also fou ...
'').Pecel Recipe (Java Style Salad with Peanut Sambal)/ref> The simplicity of pecel preparation and its cheap price have contributed to its popularity throughout Java. It has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across Java. Pecel was introduced to
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
, where it is known as pecal, by Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese
Javanese Surinamese people are an ethnic group of Javanese descent in Suriname. They have been present since the late 19th century, when their first members were selected as indentured laborers by the Dutch colonizers from the former Dutch ...
.
History
In Babad Tanah Jawi (circa 17th century), Ki Gede Pemanahan referred to the dish he presented to his guest,Sunan Kalijaga
Sunan Kalijaga (1460-1513), born as Raden Mas Said son of a Duke of Tuban in East Java, Indonesia, was one of the "nine saints" of Javanese Islam (Wali Sanga). the "Kalijaga" title was derived from an orchard known as "Kalijaga" in Cirebon. O ...
as "''pecel''-ized boiled vegetables". In Javanese language
Javanese (, , ; , Aksara Jawa: , Pegon: , IPA: ) is a Malayo-Polynesian language spoken by the Javanese people from the central and eastern parts of the island of Java, Indonesia. There are also pockets of Javanese speakers on the nort ...
, "''pecel''" used to refer to the act of squeezing the water out of something.
Sunan Kalijaga was not familiar with the dish as he came from northeastern part of Central Java, while the dish was native to Yogyakarta
Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...
. This dish became one of the most popular Javanese dishes soon after it was introduced to other regions of Java, and the word ''pecel'' took its current meaning, "a side dish that is made of vegetables and sauce".
''Pecel'' is only one of many Javanese vegetable-based salads. It is similar to '' lothek'', except that ''lothek'' is usually served with fried batter or tofu and uses both raw and cooked vegetables.
Ingredients
Main ingredients usually consist of leafy vegetables, bean sprouts (or any other plant sprouts), long beans, and cabbages. Some other types of vegetables can also be added. People may use amaranth leaves, ''kangkung
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
'', cassava leaves, or leaves or any other local plants that are in season. Some modern recipes will add carrots (sliced) into the mix, or replace white cabbages with the red ones to spice up the color.
The sauce is made of roasted (or fried) peanut, asam jawa, coconut sugar, and other spices. It might be served thick or watery, sweet or spicy, depending on the regional variation.
''Pecel'' is usually eaten with rice or rice cake (''lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as ...
'' or ''kupat
''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also foun ...
''). It can also be eaten alone or with fried side dishes, such as, fried ''tempeh'', ''tofu'', etc.; and Javanese crackers, such as ''krupuk'' or ''rempeyek''.
Variants
The difference usually lies on the thickness level of the sauce, the taste profiles (spicy, sweet, or savory). In Central Java, ''pecel'' sauce is sweet-savory with medium thickness, except in northern coast and north-eastern regions where the sauce tends to be more spicy and the sauce is usually a bit thinner than usual. In East Java
East Java ( id, Jawa Timur) is a Provinces of Indonesia, province of Indonesia located in the easternmost hemisphere of Java island. It has a land border only with the province of Central Java to the west; the Java Sea and the Indian Ocean bord ...
, especially Madiun, the peanut sauce is very thin and spicy. ''Lamtoro'' seeds are often added as a topping.
In Tegal
Tegal is a city in the northwest part of Central Java of Indonesia. It is situated on the north coast (or ''pesisir'') of Central Java, about from Semarang, the capital of the province. It had a population of 239,599 at the 2010 Census and 276 ...
, Central Java, ''pecel'' sauce is made of peanut and cassava root. In Surakarta's ''pecel ndeso'', black sesame sauce is used on top of peanut sauce.
In Yogyakarta
Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...
, pecel is served with ''bacem'' (sweet-simmered) tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhiz ...
or ''tofu''. In Surakarta, a pecel variant called ''lothek'' (alt. spelling: '' lotek'') includes the use of some raw vegetables, lontong, and ''gorengan''. The name "''lothek''" is derived from "''luthik''", a wooden spatula used to scoop the peanut sauce from a ''cowek'' (grinding bowl).
''Mie pecel'' or ''pecel mie'', a noodle with ''pecel'' sauce is common in Central Java as well as Medan
Medan (; English: ) is the capital and largest city of the Indonesian province of North Sumatra, as well as a regional hub and financial centre of Sumatra. According to the National Development Planning Agency, Medan is one of the four mai ...
. One of them is ''pecel mie kenyol'' from Batang, the noodle made from cassava with a chewy texture.
Gallery
Tuban
Tuban is a town located on the north coast of Java, in Tuban Regency (of which the town is the administrative capital), approximately west of Surabaya, the capital of East Java. Tuban Regency is surrounded by Lamongan Regency in the east, Bo ...
File:MIE PECEL.jpg, ''Mie pecel'' with ''badak'' (veggies fritter) in Semarang
See also
*Karedok
Karedok ( Aksara Sunda: ) is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia. It is one of the Sundanese signature dish. It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, Thai ba ...
* Tipat cantok
* Ketoprak
''Ketoprak'' ( jv, ꧋ꦏꦺꦛꦺꦴꦥꦿꦏ꧀, Kethoprak) is a theatrical genre of Java featuring actors who may also sing to the accompaniment of the gamelan. It draws its stories from Javanese history and romances and in this differs from ...
* Lawar
Lawar is a town and a nagar panchayat in Meerut district in the Indian States and territories of India, state of Uttar Pradesh.
Demographics
India census, Lawar had a population of 16,021. Males constitute 53% of the population and females 47% ...
* List of salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits. ...
* Pecel lele
* Urap
''Urap'' (sometimes spelled ''urab'' or in its plural form ''urap-urap'') is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cui ...
References