Pecel Especially Coming From the East Java

Pecel

Almost everyone knew and never tasted Indonesian cuisine is, especially coming from the East Java region. Made from the boiled vegetables and then doused with a spice made from ground beans. Usually eaten with peanut brittle pecel menu, namely crackers made from rice flour, and fry when sprinkled with peanuts or fish. As a variation can also be sprinkled with dried shrimp.

Vegetables that are often and commonly used for pecel are spinach, kale, cassava leaves, papaya leaves, long beans and sprouts. Sometimes people also often use the leaves and flowers kenikir turi. And as a flavor enhancer, a little basil can be added to the menu.

Pecel

Vegetables that are used, do not need to be processed, simply boil it and then flush with spice pecel. And as a complement, can add fried tempe or tofu. Can also fried eggs or fried chicken.

Served with warm rice, pecel has become a favorite food many people in the area of East Java. Some areas that pecel has become his typical foods, such as Madison, Ponorogo, Blitar and Kediri.