Nasi Pecel, this typical cuisine can be encountered in almost all regions of Indonesia. He is a food that uses chili peanut sauce as its main composition. No one knows where Pecel exactly come from, some areas have claimed to own its typical of Pecel. But local people was very popular with Pecel Madiun term, and there is possibility that Pecel come from that area of East Java.
It is estimated Pecel from Ponorogo town, it was due to the culinary Ponorogo Chicken Satay and fried bulb that uses peanut sauce as the main composition, which is also a key ingredient in the composition Pecel culinary. The food is also similar to gado-gado, although there are differences in the materials used.
Concoction of boiled vegetables and side dishes are placed on a winnowing bamboo or banana leaves is different, from the town of Java to another one. However, pieces of string beans, bean sprouts, cucumbers, cassava leaves, basil leaves, topped with peanut sauce is a blend of the most common. In addition there are variations that add spinach leaves, leaves of sesbania, krai (a type of cucumber), and a sprinkling of lamtoro. Peanut sauce poured over pecel called “spice of pecel” consisting of kencur, brown sugar, salt, chilli, lime leaves, and roasted peanuts mixed, crushed or pulverized. There is also the added lime leaves, garlic and tamarind in a mixture of water to dilute the peanut sauce. Generally, in every district in East Java are pecel food. Pecel using the original flavor of the corresponding characteristic pungent spicy dishes Timuran Java. However, in reality Pecel regarded as typical food Madiun, even though it is not so.
It does not matter about the history, in the reality pecel dish has now become one of the typical Indonesian cuisine, in East Java itself pecel usually served as breakfast is served with crackers which also vary from one area to another. If you visit Indonesia, especially East Java, do not miss to taste Pecel and feel the sensation on your tongue.