Pecel is a traditional meal from one town in East Java, Nganjuk. It made from different vegetables and serve with peanut sauce and warm plain rice (nasi putih). And usually accompany with some rice flour cracker (rempeyek). In reality Pecel has a lot of version such as pecel Nganjuk, Blitar, Kediri, Ponorogo, and Madiun. Although the substance has no difference with others, but each has its uniqueness.
Vegetable when served with Present.a spices made from beans, brown sugar, lime leaves, chili and sauce taste. The classic Javanese spicy peanut sauce. Make it up in large batches because it will stay fresh in or out of the refrigerator for weeks. Then mix a few tablespoons with warm water whenever you want some gado-gado or nasi pecel.
Ingredients:
1½ cup raw peanuts
10 small red chilis
2 large red chilis
2 tsp asem tua [mature tamarind]
6 lime leaves
2 cloves garlic
2 thumb-sized pieces of kencur
2 tsp salt
about ¼ cup gula jawa [palm sugar]
1. Fry peanuts in oil for about 3 minutes
2. Crush peanuts to a fine powery paste in a lemper
3. Remove peanut mixture to a separate container
4. Crush remaining ingredients in a lemper
5. Add peanuts and mix well.
10 small red chilis
2 large red chilis
2 tsp asem tua [mature tamarind]
6 lime leaves
2 cloves garlic
2 thumb-sized pieces of kencur
2 tsp salt
about ¼ cup gula jawa [palm sugar]
1. Fry peanuts in oil for about 3 minutes
2. Crush peanuts to a fine powery paste in a lemper
3. Remove peanut mixture to a separate container
4. Crush remaining ingredients in a lemper
5. Add peanuts and mix well.
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