Delicious Madiun pecel rice (or nasi pecel Madiun) has been famous everywhere. Nasi is Indonesian language for rice. And Madiun is the name of a regency in East Java province, in the border with Central Java province. No wonder then many shops or restaurants are scattered offering a menu in a number of regions in Indonesia. Actually, you can enjoy Madiun pecel anytime. Make it yourself at home. The method is simple, the ingredients are easy to get. Basically, pecel rice is a food that is combined with peanut sauce as the main ingredient and mixed with various types of vegetables. This food is especially popular in Yogyakarta, Central Java, and East Java. The following is the recipe on how to cook Pecel Madiun Rice (nasi pecel Madiun).
Peanut peanut brittle
150 g bean sprouts, remove the roots
200 g cabbage, sliced 1 cm
250 g of spinach, remove it
250 g long beans, sliced 3 cm
50 g of basil leaves
100 g Chinese Petai or Lamtoro
100 ml of cooking oil
5 red chilies
6 red cayenne peppers
6 cloves of garlic
6 cm galangal
15 pieces of orange leaf, finely sliced
2 tsp shrimp paste
100 g brown sugar
2 tbsp concentrated tamarind water
1 ¼ teaspoon of salt
300 g fried-skinned peanuts, puree
400 ml of hot water
How to cook Pecel
Boil the sprouts, cabbage, kale, and string beans separately. Lift, drain. Blend pecel, fried chili, onion, cayenne, garlic, and galangal until cooked. Lift.
Puree the pecel sauce while it’s hot with orange leaves, shrimp paste, and salt. Add brown sugar, and tamarind water, repeat until smooth. Mix with fine beans, then dissolve with hot water. Stir until dissolved.
Place the vegetables on a serving plate, pour the chili sauce on top. Serve dry tempeh, peanut brittle, and fried eggs.