Culinary

Pecel is the typical food Madiun East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is that, if a salad using mayonnaise as a topping, then use sambel pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. In addition pecel also usually served with warm white rice plus chicken or jerohan (colon chicken / beef). Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of the sting of this cuisine.

To present the style of the town of Madiun pecel Rice was at least there are four components that must be considered.

Food Ingredients:

- 300 grams of fried peanuts, finely crushed may be neither.
- 4 red chilies
- 10 cayenne
- 5 cloves garlic
- 3 teaspoons shrimp paste
- 20 pieces of kaffir lime leaves, discard the bones leaves
- 2 teaspoon salt
- 80 grams of sugar Java / brown sugar
- 10 grams java acidic, add 3 cups dip in the SDK eating boiled water
- 2 tablespoons cooking oil
(I'd rather not use because it will damage the flavor kencur sauce that we make later on!)

Sambal Pecel Cooking Method:
1. Heat oil and saute the red pepper, cayenne pepper, garlic and shrimp paste until visible wilting.
2. Blend the ingredients and stir kaffir lime leaves, salt and sugar Java.
3. Enter the nuts that have been fried earlier. Mix well cooked add water and tamarind water, mix well.