Pecel is a traditional Indonesian dish made with green vegetables and peanut sauce, often served with meat, white rice, and crackers. The sauce is made from ground, roasted peanuts and spices. Leafy greens like spinach and kale are commonly used, and the dish can be made vegetarian with tofu or tempeh. It is typically served with a peanut cracker and is considered a low-cost dish.
Popular in eastern and central Java, pecel is a traditional Indonesian dish consisting of green vegetables and peanut sauce. Peanut sauce is made from a paste of spices and ground, roasted peanuts. Greens vary, but are generally leafy choices combined with bean spouts. Normally, pecel is served with some kind of meat, white rice and crackers.
Sometimes compared to salads in other parts of the world, pecel often uses leafy greens. Spinach, kale, kenikir or chrysanthemum leaves are often used instead of lettuce salad for this dish. A combination of these vegetables can also be used. Soybeans are also commonly added to pecel. Usually, one type of spout and at least two types of leafy greens are included.
To complement the vegetables, a peanut sauce is added to the dish. The sauce is made from a paste of spices and ground peanuts. While peanut butter may be used, peanuts are often ground by hand using a mortar and pestle or food processor. They should be purchased roasted or roasted before being ground.
Spice for the pecel is made from birds eye and red chillies, garlic and kaffir lime leaves. Dried shrimp paste, called terasi, is normally added. Also included is tamarind, first combined with water and then drained. Sugar, white or brown, combined with palm or coconut sugar is also needed. A type of ginger, called kencur, is normally included in the paste, and sweet soy sauce is sometimes added.
When making pecel, the paste ingredients are ground thoroughly first. The peanuts are ground separately and then combined with the paste. Once the pasta is complete, water is added to produce a thick sauce. The consistency of the sauce varies and is determined by the taste of the cook who prepares it.
Most vegetables are blanched or briefly cooked in boiling water. Some vegetables, such as chrysanthemum leaves, are tastier and therefore not cooked. Any meat included is cooked thoroughly. Chicken, fish, or beef are all common meat choices. For vegetarian options, tofu or tempeh can easily substitute for meat.
The pecel can be placed on a plate or in a banana leaf and is normally served with white rice and a type of peanut cracker called a rempeyek. It can also be served with fried egg or sliced cucumber. This is normally considered a low cost dish.
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