Pecel ayam
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 | This article is written like a manual or guide. (November 2016) |
| Place of origin | Indonesia |
|---|---|
| Region or state | Banyuwangi, East Java |
Pecel ayam (Javanese: pecel pitik) is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia.[1]
Ingredients
[edit]Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added.[2][3]
Method
[edit]The ingredients for pecel ayam must be prepared beforehand. The chicken is rubbed in tamarind water, salt, and spices, and baked until cooked and browned. Then, the chicken is drained and shred. After that, the grated coconut is cooked. Added spices include fried nutmeg, salt, chili, and peanuts that have been roasted. The seasoning is mixed with chicken that has been cut in several pieces. Optionally, lime juice is added. Finally, pecel ayam is ready to serve.
See also
[edit]
References
[edit]- ^ "Pricey 'pecel lele': Global inflation crisis scorches Greater Jakarta's food stalls". The Jakarta Post. Retrieved 2023-05-20.
- ^ "Indo Food Store: Indonesian Food Online Store: Kecap/Spices/Sambal & More". Indo Food Store: Indonesian Food Online Store: Kecap/Spices/Sambal & More. Retrieved 2023-05-20.
- ^ "Pecel lele | Traditional Freshwater Fish Dish From Java | TasteAtlas". www.tasteatlas.com. Retrieved 2023-05-20.
