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| Alternative names | Pecal |
|---|---|
| Place of origin | Indonesia |
| Region or state | Ponorogo,Madiun,Ngawi,Yogyakarta,Central Java,East Java |
| Serving temperature | Room temperature |
| Main ingredients | Vegetables in peanut sauce |
Pecel (Indonesian pronunciation:[pət͡ʃəl],Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditionalJavanesesalad withpeanut sauce,[1] usually eaten withsteamed rice,lontong orketupat.[2][3]
The simplicity of its preparation and cheap price has contributed to its popularity throughout Java. It has become a food that represents practicality, simplicity, and travel since the dish is often found along train journeys across Java.[4]
Pecel was introduced toMalaysia, where it is known aspecal,[5] byJavanese immigrants. Pecel is also very popular inSuriname, where it was introduced by theJavanese Surinamese.
Pecel is an ancient food that has existed since the 9th century AD, the era of theAncient Mataram Kingdom under the reign of kingRakai Watukura Dyah Balitung (898–930 AD) which was recorded in theKakawin Ramayana. Pecel is also written in the Taji Ponorogo Inscription (901 AD), the Siman Inscription from Kediri (865 S/943 AD), theBabad Tanah Jawi (1647 AD) andSerat Centhini (1742 S/1814 AD).[6]
Pecel is only one of many Javanese vegetable-based salads. It is similar tolothek, except thatlothek is usually served with fried batter or tofu and uses both raw and cooked vegetables.[7]
The main ingredients usually consist of leafy vegetables,bean sprouts (or any other plant sprouts),long beans, andcabbages. Some other types of vegetables can also be added. People may useamaranth leaves,kangkung,cassava leaves, or leaves of any other local plants that are in season. Some modern recipes will addcarrots (sliced) into the mix or replace white cabbages with red ones to spice up the color.
The sauce is made of roasted (or fried) peanuts, tamarind (asam jawa),coconut sugar, and other spices. It might be served thick or watery, sweet or spicy, depending on the regional variation.[8][9]
Pecel is usually eaten with rice or rice cake (lontong orkupat). It can also be eaten alone or with fried side dishes, such as friedtempeh,tofu, etc.; andJavanese crackers, such askrupuk orrempeyek.[10]
The difference usually lies in the thickness level of the sauce and the taste profiles (spicy, sweet, or savoury). InCentral Java,pecel sauce is sweet-savoury with medium thickness, except in the northern coast and northeastern regions where the sauce tends to be spicier and the sauce is usually a bit thinner than usual. InEast Java, especiallyMadiun, the peanut sauce is very thin and spicy. River tamarind (lamtoro) seeds are often added as a topping.
InTegal, Central Java,pecel sauce is made of peanut and cassava root. InSurakarta'specel ndeso, black sesame sauce is used on top of peanut sauce.[11]
InYogyakarta, pecel is served withbacem (sweet-simmered)tempeh ortofu. InSurakarta, a pecel variant calledlothek (alt. spelling:lotek) includes the use of some raw vegetables, lontong, andgorengan. The name "lothek" is derived from "luthik", a wooden spatula used to scoop the peanut sauce from acowek (grinding bowl).[12]
Pecel tumpang is a pecel smothered withtumpang (tempeh sauce). It is a delicacy of Kertosono District inNganjuk.[13]
Mie pecel orpecel mie, noodles withpecel sauce common inCentral Java as well asMedan. One of them ispecel mie kenyol fromBatang, a noodle made from cassava with a chewy texture.[14]
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