Pecel (some areas pronouncing "pecal") is a traditional Javanese salad that use peanut sauce as the main ingredient mixed with various types of vegetables. The peanut sauce used in pecel is also similar to gado-gado. The peanut sauce for this food has no coconut milk. Pecel usually served with steamed rice or sometimes with lontong or ketupat (rice cake). Pecel is closely related to Javanese cuisine, while gado-gado is usually associated with Betawi and Sundanese cuisine. This food is popular especially in Central Java (including Yogyakarta) and East Java.
Pecel comes from Ponorogo, East Java, because the peanut sauce used in pecel is similar to Ponorogo satay peanut sauce. Pecel can also be found in Malaysia, Philippines, Thailand and Suriname that brought by the people of Ponorogo, but pecel outside Indonesia has a different taste from pecel in Indonesia, it is because the beans are used differently.
Pecel is a food consisting of boiled vegetables and side dishes are served with different pedestals such as plates that called ingke, pincuk, or bamboo stamp according to typical pecel town. Vegetables are served include long beans, sprouts, cucumbers, cassava leaves, and basil leaves. Peanut sauce sprinkled over pecel is called sambal pecel that made from a mixture of brown sugar, salt, chili, kaffir lime leaves and roasted peanuts that crushed, or pulverized. In addition, some are adding garlic and tamarind leaves into a mixture of warm water to melt sambal pecel. Most areas in Java have their pecel variations.
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