Pecel

Pecel is a traditional Javanese salad, consisting of a mixed vegetables in peanut sauce dressing, usually served with steamed rice or sometimes with lontong or ketupat compressed rice cake. The peanut sauce used in pecel is also similar to gado-gado. Peanut sauce for pecel has no coconut milk. However pecel has been strongly associated with Javanese cuisine, while gado-gado is usually associated with Betawi and Sundanese cuisine. In Malaysia, it is called as pecal which is introduced by the Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese.

Ingredient

Pecel consists of boiled or blanched water spinach, spinach, bean sprouts, yardlong bean, cucumber, cassava leaf and lemon basil, poured with peanut sauce, made from ground fried peanuts mixed with water, salt, palm sugar, tamarind juice, chili pepper, galangal, kaffir lime leaf and garlic. Additional side dishes might be added in pecel dish, such as fried tempeh and tofu, perkedel kentang, bakwan jagung (vegetables and corn fritters) and crispy rempeyek peanut cracker or krupuk.