pecel
{{Short description|Indonesian vegetable dish}}
{{Use dmy dates|date=April 2024}}
{{Infobox prepared food
| name = Pecel
| image = Pecel Hariadhi.JPG
| caption =
| alternate_name = Pecal
| country = Indonesia
| region = Ponorogo, Madiun, Ngawi, Yogyakarta, Central Java, East Java
| national_cuisine =
| creator =
| course =
| served = Room temperature
| main_ingredient = Vegetables in peanut sauce
| variations =
| calories =
| other =
}}
Pecel ({{IPA|id|pət͡ʃəl}}, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce,{{Cite web|url=https://www.thejakartapost.com/life/2019/10/24/digging-into-the-history-of-pecel.html|title=Digging into the history of 'pecel'|last=Putra AW|first=Nedi|website=The Jakarta Post|language=en|date=24 October 2019|access-date=24 October 2019|archive-date=24 October 2019|archive-url=https://web.archive.org/web/20191024123538/https://www.thejakartapost.com/life/2019/10/24/digging-into-the-history-of-pecel.html|url-status=live}} usually eaten with steamed rice, lontong or ketupat.{{Cite web |url=http://indonesiaeats.com/pecel-pecal-java-salad-peanut-sambal-sauce/ |title=Pecel Recipe (Java Style Salad with Peanut Sambal) |access-date=19 January 2015 |archive-date=6 May 2016 |archive-url=https://web.archive.org/web/20160506050236/http://indonesiaeats.com/pecel-pecal-java-salad-peanut-sambal-sauce/ |url-status=live }}{{Cite web|url=http://www.indochinekitchen.com/recipes/vegetable-salad-with-peanut-sauce-pecel/|archiveurl=https://web.archive.org/web/20150119234356/http://www.indochinekitchen.com/recipes/vegetable-salad-with-peanut-sauce-pecel/|url-status=dead|title=Vegetable Salad with Peanut Sauce, Pecel|archivedate=19 January 2015}}
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.{{Cite web|url=https://travel.kompas.com/read/2018/02/24/090100227/asal-usul-pecel-makanan-untuk-semua-kalangan-yang-kaya-gizi|title=Asal Usul Pecel, Makanan untuk Semua Kalangan yang Kaya Gizi|last=Agmasari|first=Silvita|website=KOMPAS.com|date=24 February 2018|language=id|access-date=24 October 2019|archive-date=24 October 2019|archive-url=https://web.archive.org/web/20191024131835/https://travel.kompas.com/read/2018/02/24/090100227/asal-usul-pecel-makanan-untuk-semua-kalangan-yang-kaya-gizi|url-status=live}}
Pecel was introduced to Malaysia, where it is known as pecal,{{cite web|url=http://www.thestar.com.my/Lifestyle/Food/2013/07/31/Buffet-features-favourite-dishes-of-Malaysias-first-four-prime-ministers.aspx|title=Buffet features favourite dishes of Malaysia's first four prime ministers|date=31 July 2013|work=The Star (Malaysia)|url-status=dead|archive-url=https://web.archive.org/web/20130926081857/http://www.thestar.com.my/Lifestyle/Food/2013/07/31/Buffet-features-favourite-dishes-of-Malaysias-first-four-prime-ministers.aspx|archive-date=26 September 2013|access-date=26 August 2013}} by Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese.
History
Pecel is an ancient food that has existed since the 9th century AD, the era of the Ancient Mataram Kingdom under the reign of king Rakai Watukura Dyah Balitung (898–930 AD) which was recorded in the Kakawin Ramayana. Pecel is also written in the Taji Ponorogo Inscription (901 AD), the Siman Inscription from Kediri (865 S/943 AD), the Babad Tanah Jawi (1647 AD) and Serat Centhini (1742 S/1814 AD).{{Cite web |last=Setya |first=Devi |title=Pecel Tercatat Sejarah Sudah Dinikmati Sejak Abad 9 Masehi |url=https://food.detik.com/info-kuliner/d-5638478/pecel-tercatat-sejarah-sudah-dinikmati-sejak-abad-9-masehi |access-date=12 April 2024 |website=detikfood |language=id-ID |archive-date=14 August 2023 |archive-url=https://web.archive.org/web/20230814174408/https://food.detik.com/info-kuliner/d-5638478/pecel-tercatat-sejarah-sudah-dinikmati-sejak-abad-9-masehi |url-status=live }}
Pecel is only one of many Javanese vegetable-based salads. It is similar to lothek, except that lothek is usually served with fried batter or tofu and uses both raw and cooked vegetables.{{Cite web|date=7 February 2021|title=Resep Lotek Yogyakarta, Sayur Rebus Siram Bumbu Kacang buat Sarapan|url=https://www.kompas.com/food/read/2021/02/07/080800975/resep-lotek-yogyakarta-sayur-rebus-siram-bumbu-kacang-buat-sarapan|access-date=6 March 2021|website=KOMPAS.com|language=id|archive-date=16 February 2021|archive-url=https://web.archive.org/web/20210216022338/https://www.kompas.com/food/read/2021/02/07/080800975/resep-lotek-yogyakarta-sayur-rebus-siram-bumbu-kacang-buat-sarapan|url-status=live}}
Ingredients
File:Penjual pecel di Borobudur.JPG
The main ingredients usually consist of leafy vegetables, bean sprouts (or any other plant sprouts), long beans, and cabbages. Some other types of vegetables can also be added. People may use amaranth leaves, kangkung, cassava leaves, or leaves of any other local plants that are in season. Some modern recipes will add carrots (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.{{Cite web|title=Macam-Macam Pecel di Indonesia, Apakah Ada Pecel Khas Daerahmu? – Bobo|url=https://bobo.grid.id/read/081904569/macam-macam-pecel-di-indonesia-apakah-ada-pecel-khas-daerahmu?page=all|access-date=6 March 2021|website=bobo.grid.id|language=id|archive-date=8 April 2023|archive-url=https://web.archive.org/web/20230408040846/https://bobo.grid.id/read/081904569/macam-macam-pecel-di-indonesia-apakah-ada-pecel-khas-daerahmu?page=all|url-status=live}}{{Cite web|first=ChoirulAdnan|last=Kuliner|date=21 June 2016|title=Pecel. Salad Lokal Yang Ternyata Punya Banyak Macam|url=https://www.yukpiknik.com/kuliner/pecel/|access-date=6 March 2021|website=Yuk Piknik|language=en-US|archive-date=29 September 2020|archive-url=https://web.archive.org/web/20200929201940/https://www.yukpiknik.com/kuliner/pecel/|url-status=live}}
Pecel is usually eaten with rice or rice cake (lontong or kupat). It can also be eaten alone or with fried side dishes, such as fried tempeh, tofu, etc.; and Javanese crackers, such as krupuk or rempeyek.{{Cite web|title=Peyek, Makanan Pelengkap Khas Indonesia yang Terkenal Renyah – Bobo|url=https://bobo.grid.id/read/081742537/peyek-makanan-pelengkap-khas-indonesia-yang-terkenal-renyah?page=all|access-date=6 March 2021|website=bobo.grid.id|language=id|archive-date=7 April 2022|archive-url=https://web.archive.org/web/20220407160936/https://bobo.grid.id/read/081742537/peyek-makanan-pelengkap-khas-indonesia-yang-terkenal-renyah?page=all|url-status=live}}
Variants
File:Pecel Solo.JPG pecel, served in a restaurant in Solo, Central Java]]
The difference usually lies in the thickness level of the sauce and the taste profiles (spicy, sweet, or savoury). In Central 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. In East Java, especially Madiun, the peanut sauce is very thin and spicy. River tamarind (lamtoro) seeds are often added as a topping.
In Tegal, Central Java, pecel sauce is made of peanut and cassava root. In Surakarta's pecel ndeso, black sesame sauce is used on top of peanut sauce.{{Cite web|date=2 December 2017|title=Pecel Ndeso, Kuliner Enak dengan Sambal Wijen Khas Solo|url=https://travelingyuk.com/pecel-ndeso-solo/70836|access-date=6 March 2021|website=Traveling Yuk|language=en|archive-date=23 January 2021|archive-url=https://web.archive.org/web/20210123103754/https://travelingyuk.com/pecel-ndeso-solo/70836|url-status=live}}
In Yogyakarta, pecel is served with bacem (sweet-simmered) tempeh or tofu. In Surakarta, a pecel variant called lothek (alt. spelling: lotek) includes the use of some raw vegetables, lontong, and gorengan. The name "lothek" is derived from "luthik", a wooden spatula used to scoop the peanut sauce from a cowek (grinding bowl).{{Cite book|last=Poerwadarminta|first=W.J.S.|title=Bausastra|year=1939}}
Pecel tumpang is a pecel smothered with tumpang (tempeh sauce). It is a delicacy of Kertosono District in Nganjuk.{{cite web |title=Menikmati Hidden Gem Nasi Pecel Tumpang |url=https://www.dhahanews.com/travel/pr-5757467839/menikmati-hidden-gem-nasi-pecel-tumpang-mbah-mi-kertosono-sambal-tumpangnya-mantap |website=dhahanews.com |access-date=8 April 2023 |archive-date=8 April 2023 |archive-url=https://web.archive.org/web/20230408032922/https://www.dhahanews.com/travel/pr-5757467839/menikmati-hidden-gem-nasi-pecel-tumpang-mbah-mi-kertosono-sambal-tumpangnya-mantap |url-status=live }}
Mie pecel or pecel mie, noodles with pecel sauce common in Central Java as well as Medan. One of them is pecel mie kenyol from Batang, a noodle made from cassava with a chewy texture.{{cite web |title=Menyantap Pecel Mie Kenyol Khas Batang |url=https://visitjawatengah.jatengprov.go.id/id/artikel/menyantap-pecel-mie-kenyol-khas-batang |website=jatengprov.go.id |publisher=The Government of Central Java |access-date=10 November 2022 |language=Indonesian |archive-date=10 November 2022 |archive-url=https://web.archive.org/web/20221110233155/https://visitjawatengah.jatengprov.go.id/id/artikel/menyantap-pecel-mie-kenyol-khas-batang |url-status=live }}
Gallery
File:Nasi Pecel Khas Madiun.jpg|Pecel Madiun with rempeyek cracker
File:Nasi Pecel Daun Jati.jpg|Pecel with fritter, sate puyuh (quail egg satay), sate keong (freshwater snail satay), and sate usus (chicken intestine satay) on a teak leaf in Tuban
File:MIE PECEL.jpg|Mie pecel with badak (veggies fritter) in Semarang
See also
{{Portal|Food|Indonesia}}