PECEL MADUIN

Pecel is a traditional meal from one town in East Java, Madiun. It made from different vegetables and serve with peanut sauce and warm plain rice (nasi putih). And usually accompany with some rice flour cracker (rempeyek). In reality Pecel has a lot of version such as pecel Blitar, Nganjuk, Kediri, Ponorogo, and Madiun. Although the substance has no difference with others, but each has its uniqueness. - Extracted from Tasty Indonesia Com.

To have a good and delicious pecel you have to make a good peanut sauce.

In Indonesia they serve pecel for breakfast.I remembered having pecel as my breakfast in Yogyakarta Indonesia. OMG....... it was really... really fantastic

They added some compact rice and unkown "ulam" - vegetables herb like kecipir, bunga turi (sesbania flowers), long green beans, chrysanthemum leaves.

Since I couldn't get hold of all the vegetables, I just made mine with what ever are common to the authentic Indonesia pecel.

If you wish to have an authentic pecel in Malaysia, Jalan Raja Alang and Kampung Baru in KL you can find few Indonesia cuisine shops or warong that sell good pecel.

* 150 grams of water spinach

* 150 grams of green beans, cut @ 2 inches

* 150 grams of long beans

* 200 grams of bean sprouts or other types of vegetable

* 100 grams potato boiled and cut

* 2 pieces tofu fried and cut

* 2 tempeh cut and fried

* 2 hard boiled eggs sliced

* some rice crackers - I used belinjou

* some compact rice

* some fried shallots

* Salt according to taste

* Peanut brittle peanut

Sambal Recipe Pecel:

* 250 grams of peanuts roasted / fried, roughly chopped

* 15 dried chilies
* 7 bird's eyes chilies

* 1 teaspoon chopped kencur

* 3 lime leaves

* 1 teaspoon tamarind

* 1 / 4 teaspoon shrimp paste

* 300 ml boiled water

* Salt and sugar according to taste

* Boil separately each of vegetables and drain.

Bumbu Pecel

1. Fry peanuts in oil for about 3 minutes
2. Crush peanuts to a fine powery paste in a lemper
3. Remove peanut mixture to a separate container
4. Fry dried chilies, tamarind and shrimp paste with 2 tbsp oil
5. Crush all ingredients except tamarind in a lemper
6. Add sugar, kaffir leaves and salts to taste.
7. Add tamarind juice.
8. Add peanuts and mix well.

Pecel yang paling sedap saya makan ialah ketika di Yogyakarta, mak aii..... enak bangat !!! memang asli dengan ramuan daun-daun dan ulam yang tidak saya tahulah. Uniknya di Indonesia pecel disediakan waktu sarapan pagi, baik di warong tepi jalan mahupun resturan. Cukup enak. Sambal pecel di sana memang lain sedikit dengan di Malaysia, rasanya pun lain sebab dimasukkan samada daun limau purut atau cekur. Cekur ini yang menaikkan sambal pecelnya.

Untuk resipi saya kali ini saya menggunakan sayuran yang dapat dicapai dek tangan, kangkung, taugeh, kacangpanjang, ubi kentang rebus, telur rebus, tempeh dan tahu. kuahnya pula saya ikut cara Indonesia, tapi kuah saya agak kemerahan sedikit sebab saya banyak letakkan cili kering.

Kepada yang inginkan keaslian pecel Indonesia sekarang ini boleh didapti di mana-mana resturant ayam penyet, tapi saya paling gemar menikmati pecel di Resturant Ros jalan Raja Alang KL, Itu favorite spot saya kalau saya merindui masakan Indonesia asli, pecel, soto, lontong satay padang malah nasi berlauk ala Padang cukup mantap di sana. Kalau ada urusan di KL guarantee sebelah malamnya saya akan merayap ke sana kena SATAY PADANG...mak aii...memang enak bangat

Next Post - Tenggiri Masak Taucho Pedas.