page_title: Pecel
section_title: Variants
hierarchical_section_title: Pecel / Variants
caption_attribution_description: English: Pecel sometime spelled pecal, a Javanese salad of boiled spinach, beansprouts, yardlong beans, and krupuk, served in spicy peanut sauce. Served in a hotel in Solo (Surakarta), Central Java, Indonesia. Bahasa Indonesia: Pecel atau kadang dieja pecal, hidangan sayuran rebus khas Jawa dengan bumbu kacang yang juga disebut bumbu pecel. Bayam, taoge, dan kacang panjang rebus dengan krupuk. Disajikan dalam sarapan di sebuah hotel di Solo (Surakarta), Jawa Tengah, Indonesia.
context_page_description: Pecel, is a traditional Javanese salad, consisting of mixed vegetables in a peanut sauce dressing, usually served with steamed rice, or lontong or ketupat compressed rice cakes.
  The peanut sauce used in pecel is quite similar to those used in gado-gado, a similar Indonesian traditional salad with slightly different ingredients. Peanut sauce for pecel, however, contains no coconut milk. Pecel has been strongly associated with Javanese cuisine, while gado-gado is usually associated with Betawi and Sundanese cuisine.
  Pecel can be homemade, but it is often sold in Javanese restaurants or in warung. It is also sold by Mbok bakul pecel, travelling pecel-selling women that carry pecel ingredients in woven bamboo baskets and frequent residential areas, marketplaces, or train stations to sell their wares. This travelling sales method is similar to Mbok jamu gendong, a method of selling jamu.
  The simplicity of pecel preparation and its cheap price have contributed to its popularity throughout Java. It has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across Java.
context_section_description: The vegetables used in pecel vary, and the peanut sauce's recipe differs slightly between different regions in Java. Different pecel recipes can have different amounts of Kaffir lime leaf zest, galangal, palm sugar, or tamarind juice, leading to different flavors.
  In Yogyakarta, pecel is served with bacem (sweet-simmered) tempeh or tofu, while in Solo and Madiun, it is served with krupuk karak rice crackers.
  Today, pecel is often associated with Madiun and Ponorogo in East Java, since they have the most famous pecel variant, and also because sate Ponorogo uses the same kind of peanut sauce that is normally used in pecel. Nevertheless, pecel can now be found in most Javanese villages and cities.
caption: Solo pecel, served in a restaurant in Solo, Central Java
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