Pecel Philosophy: peanut sauce, indigenous spices Indonesia

Pecel is a special food from Yogyakarta, Central Java and East Java in Indonesia. There is info, this pecel comes from Ponorogo, East Java. That's because the peanut spice used in pecel is similar to Ponorogo sate flavor.

Seasoning pecel is similar to the menu of the tribe Betawi the Gado-Gado. Differentiation by the mixture of ingredients in peanut sauce and the texture of the marinade.

In accordance with the origin, said PECEL comes from the Java language, meaning PUMBUK. So that the manufacture of pecel herbs pounded, while spice gado-gado usually diulek.

Dressing pecel in packs 150 gram from Gentary

Seasoning of dried pecel and in a bowl is a spice mixed with little water

Seasoning pecel using fried nuts mixed with chili, brown sugar, kencur, orange leaves and salt. All the spices were pounded into one.

Before serving, there are several types of boiled vegetables such as kale, beans, carrots, cabbage, papaya leaves, cassava leaves, and toge.

The main seasoning of pecel is mixed with a little water until it becomes slightly thick. Seasoning pecel is thickly splashed into vegetables (mentioned above) to flat.

Then seasoning pecel and vegetables served with rice or lontong, crackers or peyek and various fried foods.

As for the nutritional content pecel is no doubt, among rich with vitamin A and vitamin C and iron is good for health.

Pecel and gado-gado, often referred to as salad of Indonesia. The concept of peanut spice can be found also in Malaysia, Philippines, Thailand, and Suriname with a slightly different taste from pecel in Indonesia, because different types of beans are used.

For Indonesian people this food is quite cheap. In a plate or a slice of pecel rice, there is a philosophy of simplicity, diversity, and simple but richly beneficial food, as the meaning of the identity of the nation, of different racial and religious tribes but one in the Indonesian house of Pancasila.