 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pecel lele" – news ·newspapers ·books ·scholar ·JSTOR(January 2015) (Learn how and when to remove this message) |
 | |
| Alternative names | Pecel lele, pecak lele |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] |
| Region or state | Lamongan,East Java province, nationwide in Indonesia andMaritime Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Clarias catfish served with sambal traditional chili paste |
Pecellele orpecak lele is anIndonesiandeep-friedClariascatfish dish originating fromLamongan,East Java,Indonesia.[1]
It consists of catfish served with traditionalsambal chili paste, often served with friedtempeh and/ortofu andsteamed rice. It is a popularJavanese dish widely distributed in Indonesian cities, especially in Java. However, it is often associated withLamongan town, west ofSurabaya inEast Java, as a majority of pecel lele sellers hail from this town. Often served in a street-side humble tentwarung in Indonesian cities, pecel lele can be considered an affordable food for everybody. Today, due to the migration ofJavanese people to neighboring countries, pecel lele can also be found inSingapore andMalaysia.
Although it has a similar name, it should not be confused with another Javanese dish,pecel, which is a vegetable dish served inpeanut sauce. Pecel lele is not served in peanut sauce, but withsambal terasi (ground chili withshrimp paste sauce) instead. However, some recipes might add a little bit of ground peanuts into their sambals.
