Pecel is the typical food from Madiun East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, krai (a type of cucumber) or other vegetables are served with a sauce poured pecel.
The concept is similar pecel dish with a salad for the Europeans, which is fresh vegetables flushing with mayonnaise topping. And pecel topping sauce.
The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, onion, sour Java, pepper and salt.
Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. Also pecel also usually served with warm white rice plus chicken. Could serve in a plate or in a folded leaf called pincuk. These dishes like gado-gado, although there are differences in the materials used.
The spicy taste of pecel that sting became characteristic of this dish.
In many region in Java - Indonesia, pecel often laced with ingredients (vegetables) that smells stimulate. Among them, sprinkled with seeds or chopped flowers Lamtoro Etlingera (Nicolaia spp.) That have been steamed.
Pecel names have different meanings in the Indoensian place.. like Slawi, Tegal, Central Java. Pecel not presented in the form of vegetables, but the shape of rujak.
Pecel version Slawi area consists of fresh fruits such as guava, pineapple, papaya, and mango and doused with a thick brown sugar sauce.
