Nasi pecel

Indonesian rice dish with vegetables and peanut sauce

A plate of Nasi Pecel served with various side dishes

Nasi Pecel is a traditional Indonesian dish that consists of steamed rice served with a variety of boiled vegetables and peanut sauce. It is a popular dish in Java, particularly in the provinces of Central Java and East Java. The dish is known for its rich and savory flavor, which comes from the combination of fresh vegetables and the distinctive peanut sauce.

Ingredients

The main components of Nasi Pecel include:

• Rice: Typically, white steamed rice is used as the base of the dish.
• Vegetables: Common vegetables used in Nasi Pecel include spinach, bean sprouts, long beans, cabbage, and cassava leaves. These vegetables are usually boiled or blanched.
• Peanut Sauce: The sauce is made from ground roasted peanuts, tamarind, palm sugar, garlic, chili peppers, and kaffir lime leaves. The ingredients are blended into a smooth paste and then mixed with water to achieve the desired consistency.

Preparation

The preparation of Nasi Pecel involves several steps:

1. Cooking the Rice: The rice is cooked until fluffy and set aside. 2. Preparing the Vegetables: The vegetables are cleaned, cut, and boiled or blanched until tender. 3. Making the Peanut Sauce: The peanuts are roasted and ground into a paste. The other ingredients are added and mixed to form a smooth sauce. 4. Assembling the Dish: The rice is placed on a plate, topped with the boiled vegetables, and generously drizzled with the peanut sauce.

Serving

Nasi Pecel is often served with additional side dishes and accompaniments, such as:

• Tempeh: Fermented soybean cake, often fried.
• Tofu: Fried or boiled, providing a protein-rich addition.
• Kerupuk: Indonesian crackers, which add a crunchy texture.
• Rempeyek: Peanut or anchovy crackers, often served as a side.
• Sambal: A spicy chili paste that can be added for extra heat.

Cultural Significance

Nasi Pecel is more than just a meal; it is a reflection of the agricultural abundance of Java. The dish is commonly found in local markets, roadside stalls, and traditional restaurants. It is a staple food for many Javanese people and is often enjoyed for breakfast or lunch.

Variations

While the basic components of Nasi Pecel remain consistent, there are regional variations that incorporate local ingredients and flavors. For example, in Madiun, a city in East Java, the peanut sauce is often spicier and sweeter.

Related pages

• Indonesian cuisine
• Peanut sauce
• Javanese cuisine
• Tempeh