Jakarta (ANTARA) – Indonesia is known as a country rich in culture, nature and mouth-watering culinary delights. One of the dishes that is a favorite of people throughout the archipelago is sambal pecel.
With a unique combination of spicy, sweet and savory flavors, sambal pecel gives a special touch to every dish, making it one of the people’s favorite culinary menus.
Sambal pecel is a traditional Indonesian culinary dish originating from Java, especially famous in East Java and Central Java.
This chili sauce is a complement to dishes, with a combination of the main ingredients peanuts, chilies and other local ingredients which creates a rich pecel sauce.
Pecel chili sauce has become popular because it pairs well with various local vegetables and other foods that go well with this chili sauce. So it becomes a healthy and cheap food choice.
Apart from that, pecel is often served with various side dishes such as fried tempeh, peanut brittle, or even lontong. Even though pecel sauce is very familiar to Indonesian people, its history and origins have an interesting background.
Sambal pecel has a deep history and is closely tied to Indonesian culture. Originating from the city of Madiun, East Java, this chili sauce has become an important part of traditional dishes in the country.
In its historical development, pecel sauce is difficult to trace with certainty, but it is thought to have existed since the time of the ancient Javanese kingdom. Pecel is believed to be a folk dish that emerged in the past as an adaptation of various spices that have long been known to the Javanese people.
At that time, people used various local ingredients to create spices that could add to the taste of their dishes. Peanuts are one of the most commonly used ingredients, because they are easy to obtain and have an affordable price.
Apart from that, pecel sauce is influenced by various cultures and culinary traditions in Indonesia. Javanese people recognize pecel sauce as a form of flavor exploration by combining peanuts, chilies and other spices.
Over time, pecel sauce began to spread to various regions, and each region added their own variations, such as Madiun pecel which is famous for its kaffir lime aroma. Meanwhile, pecel from other regions may have slightly different spices or varying levels of spiciness.
Pecel chili recipe
• 200 grams of peanuts (fried)
• 5 red chilies (adjust to your spicy taste)
• 7 bird’s eye chilies (optional for those who like it spicier)
• 2 cloves of garlic
• 1 red onion
• 2 kaffir lime leaves (remove the leaf bones)
• 75 grams of brown sugar (fine comb)
• 2 tablespoons tamarind water (dissolve in a little water)
• 1 kencur finger segment
• Salt to taste
• Sufficient boiled water
How to make typical Madiun pecel chili sauce
1. Heat oil in a frying pan, then fry the peanuts until cooked and fragrant. Drain and set aside.
2. Fry the garlic, shallots, cayenne pepper and red chili until wilted and cooked.
3. Mash or blend the peanuts and fried ingredients.
4. Add brown sugar, tamarind juice, galangal, lime leaves and salt. Grind or stir until all the ingredients are mixed evenly and achieve the desired taste.
5. Add a little boiled water until it reaches the thickness of chili sauce you want.
6. Pecel chili sauce is ready to be served with various kinds of boiled vegetables such as kale, long beans, bean sprouts, and others.
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Reporter: Sean Anggiatheda Sitorus
Editor: Alviansyah Pasaribu
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