Pecel Recipe (Java Style Salad with Peanut Sambal) » Indonesia Eats

HomeEasy RecipesPecel Recipe (Java Style Salad with Peanut Sambal)November 21, 20101990ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

As other Indonesian salads, pecel (or known as pecal) is enjoyed with a company of warmed cooked rice or lontong, other protein sources (such as fish, chicken, beef, tempe(h) or tofu) and crackers. For those who know about gado-gado, lotek and karedok, you may love pecel as well.
Gado-gado: peanut (sometimes mix with cashew nuts) base sauce with coconut milk and no kencur added. Use blanched/cooked veggies.
Karedok : oncom base sauce with kencur and no coconut milk added. Use raw veggies. Oncom is a close relative of tempeh.
Lotek and Pecel: peanut base sauce with kencur and no coconut milk added. Lotek uses a mix of blanched or boiled and raw veggies while pecel mostly has blanched or boiled veggies.

Karedok and lotek are popular in West Java while pecel is in East and Central Java. I myself love raw veggies more that is why I like blanching method for my pecel veggies. So they are cooked yet still crunchy.

Since I grew up in East Java, I used to have pecel for my breakfast where I could get easily from food hawkers/carts or warungs. I also tried imitating the one that I used to have by using kecipir (wnged beans), bunga turi (sesbania flowers), long green beans, chrysanthemum leaves and adding with sambal tumpang. Chrysanthemum leaves (or Chrysanthemum coronarium) are actually my substitution for kenikir leaves. They taste very close. Kenikir (or Cosmos caudatus Kunth.) is known as Ulam Raja in Malaysia.

Note: We call “Sambal Pecel” for Pecel’s peanut sauce. I usually make a big batch of sambal pecel and keep it in an air tight jar. Whenever I need the sauce, I just add lukewarm water and ready to use.

Pecel
– Java Style Salad with Peanut Sauce –

Ingredients:
Pecel’s Sambal
200 g homemade roasted garlic peanuts, grind

Grind to a paste:
3 cloves garlic, fried/roasted
3 candlenuts, toasted
4 red chillies, fried/toasted
5 bird’s eye chillies, fried/toasted
7 cm kencur (also known as kaempferia galangal), roast and peel off the skin
7 kaffir lime leaves
2 tsp tamarind and 100 ml lukewarm water, mixed, squeezed and drain
1 tsp terasi (dried shrimp paste), fried/toasted
50 g coconut sugar or more if you like more sweet taste
1 tsp sugar

Vegetables:
Basically use any veggies that you like
long beans
kenikir leaves (since I can’t find them for purchase, I substituted for tong ho/chrysanthemum leaves, has a pleasant taste and an unique aroma)
winged bean (kecipir)
sesbania flower (bunga turi)

Directions:
Combine all ingredients to make sambal. Add with lukewarm water until you get the thickness that you want.

All vegetables are blanched, except Tong ho. Tong ho is better consumed in raw, because blanch process will lose its freshness taste and aroma.

Serving suggestions: Place all vegetables on the plate. Drizzle over the pecel sambal. If there is lamtoro gung (Leucaena glauca) and kemangi (lemon basil ) for purchase, you can sprinkle lamtoro gung over and put kemangi leaves over. since I don’t have them, I skipped them. I poured over sambal tumpang as well. Companied with tapioca and rice crackers (aka kerupuk aci dan kerupuk puli).

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleSiomay Bandung Recipe (Bandung Steamed Dumplings with Peanut Sambal)Next articleWhite Asparagus and So Nice Giveaway AnnouncementIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. cikmanggis November 21, 2010 At 11:55 PMoh rindunya nak makan menu yang begini untuk sarapan.Sungguh sedap..sedap dari roti dan kaya hehe Reply
  2. A box of kitchen November 22, 2010 At 1:34 AMwaaaah…. great photos with high drooling factors! I missed pecel! salam kenal dari saya 🙂Reply
  3. tigerfish November 22, 2010 At 6:48 AMYou are really good with Indonesia food and traditions 🙂 Reply
  4. cikmanggis November 22, 2010 At 6:55 AMoh rindunya nak makan menu yang begini untuk sarapan.Sungguh sedap..sedap dari roti dan kaya heheReply
  5. Xiaolu @ 6 Bitterswe November 22, 2010 At 9:46 AMI love sauces with peanut or peanut butter in them. Adds great flavor and richness. This looks wonderful, Pepy. Reply
  6. tigerfish November 22, 2010 At 1:48 PMYou are really good with Indonesia food and traditions 🙂Reply
  7. Xiaolu @ 6 Bittersweets November 22, 2010 At 4:46 PMI love sauces with peanut or peanut butter in them. Adds great flavor and richness. This looks wonderful, Pepy.Reply
  8. pigpigscorner November 22, 2010 At 10:15 PMI like anything with lots of spices and herbs involved! This sounds great! Reply
  9. pigpigscorner November 23, 2010 At 5:15 AMI like anything with lots of spices and herbs involved! This sounds great!Reply
  10. Torviewtoronto November 29, 2010 At 1:22 PMdelicious presentatition looks wonderful Reply
  11. Torviewtoronto November 29, 2010 At 8:22 PMdelicious presentatition looks wonderfulReply
  12. Bunga Turi | Indonesia Eats February 6, 2013 At 10:41 PM[…] haven’t had it before. At the place where I grew up (East Java), bunga turi is used for Pecel (Javanese vegetables salad). In the Central area of Java, bunga turi is cooked for Sayur Asam (Vegetables Sour Soup) and Sayur […]Reply
  13. Bali: Warung Pulau Kelapa, Ubud | Indonesia Eats February 7, 2013 At 5:26 PM[…] used to have white bunga turi for Eastern Javanese Pecel but I never saw the purple ones until I came to this […]Reply
  14. Raw Kale, Carrot, Cucumber, Celery Salad | Indonesia Eats | Authentic Online Indonesian Food Recipes April 10, 2013 At 8:02 PM[…] or Asian style dressing base such as Gado-Gado (Indonesian Salad with Coconut Peanut Dressing), Pecel (Javanese Peanut Sambal), Acar (Indonesian Pickle), Nuoc Mam Cham (Vietnamese dipping sauce) or Goma-ae (Japanese sesame […]Reply

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