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. Concept pecel dishes there are similarities with the salad to the Europeans, namely the fresh vegetable toppings poured mayonnaise. Just to pecel pecel sauce topping. 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. Presentation mode can be in the plate or in a folded leaf called pincuk. This dish is similar to the gado-gado, Curried Goat Java, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.

In the region of Banyumas, pecel often laced with ingredients (vegetables), which stimulates smell. Among them, sprinkled with seeds or sliced interest lamtoro Etlingera elatior (Nicolaia spp.) That has been steamed.

Pecel names have different meanings in the Slawi, Tegal, Central Java. Pecel not presented in the form of vegetables, but the form of salad. Pecel version Slawi area consists of fresh fruits such as guava, pineapple, papaya and mango and doused with red sugar sauce thickens. other Indonesian food can be seen here.

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