Pecel lele: Difference between revisions

Latest revision as of 11:20, 25 February 2025

Pecel Lele[edit]

Pecel Lele is a popular traditional dish from Indonesia, particularly well-known in Java. It consists of deep-fried catfish served with sambal, a spicy chili paste, and usually accompanied by fresh vegetables such as cucumber, basil, and cabbage.

Origin and Cultural Significance[edit]

Pecel Lele is believed to have originated from the Javanese region, where catfish, known locally as "lele," is abundant. The dish is a staple in many warung (small family-owned eateries) and is often enjoyed as a quick and affordable meal. It is particularly popular among students and workers due to its affordability and satisfying taste.

Preparation[edit]

The preparation of Pecel Lele involves marinating the catfish in a mixture of turmeric, garlic, and salt before deep-frying it until crispy. The sambal, which is an essential component of the dish, is made by grinding together chilies, tomatoes, shallots, and shrimp paste (terasi) to create a fiery and flavorful condiment.

Serving[edit]

Pecel Lele is typically served with steamed rice and a side of fresh vegetables. The combination of the crispy catfish, spicy sambal, and refreshing vegetables makes it a balanced and flavorful meal. It is often enjoyed with a glass of iced tea or es jeruk (iced orange juice).

Variations[edit]

While the traditional Pecel Lele uses catfish, variations of the dish may include other types of fish or even tofu and tempeh for a vegetarian option. The sambal can also vary in spiciness and ingredients, depending on regional preferences and availability.

Related Pages[edit]

Pecel_lele[edit]

Pecel Lele 1

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-'''Pecel Lele''' is a popular [[Indonesian cuisine|Indonesian]] dish consisting of [[fried catfish]] and [[sambal]], a spicy sauce. It is commonly served with [[rice]], [[lalapan]] (raw vegetables), and [[tempeh]] or [[tofu]]. The dish is particularly popular in [[Java]], but can be found throughout Indonesia and in Indonesian communities worldwide.
+== Pecel Lele ==
-==Ingredients and Preparation==
+[[File:Pecel_Lele_1.JPG|thumb|right|Pecel Lele served with sambal and vegetables]]
-The main ingredient of Pecel Lele is [[catfish]], which is marinated in a mixture of [[turmeric]], [[garlic]], [[salt]], and [[lime juice]] before being deep-fried until crispy. The sambal sauce that accompanies the dish is made from a variety of [[chili peppers]], [[tomatoes]], [[shallots]], [[garlic]], [[tamarind]], [[sugar]], and [[salt]]. The sauce is traditionally ground in a [[mortar and pestle]] to achieve the desired consistency.
-The dish is typically served with a side of lalapan, which can include a variety of raw vegetables such as [[cucumber]], [[lettuce]], [[cabbage]], [[basil]], and [[long beans]]. A portion of steamed rice, tempeh, or tofu is also commonly included.
+'''Pecel Lele''' is a popular traditional dish from [[Indonesia]], particularly well-known in [[Java]]. It consists of deep-fried catfish served with [[sambal]], a spicy chili paste, and usually accompanied by fresh vegetables such as [[cucumber]], [[basil]], and [[cabbage]].
-==Cultural Significance==
+=== Origin and Cultural Significance ===
-Pecel Lele is often associated with [[warung]], small, family-owned businesses or restaurants that serve traditional Indonesian food. It is a popular choice for late-night meals, and is often consumed as street food. The dish is also commonly served during special occasions and celebrations.
+Pecel Lele is believed to have originated from the Javanese region, where catfish, known locally as "lele," is abundant. The dish is a staple in many [[warung]] (small family-owned eateries) and is often enjoyed as a quick and affordable meal. It is particularly popular among students and workers due to its affordability and satisfying taste.
-Despite its popularity in Indonesia, Pecel Lele has also gained recognition internationally, with restaurants serving the dish in cities around the world.
+=== Preparation ===
+The preparation of Pecel Lele involves marinating the catfish in a mixture of [[turmeric]], [[garlic]], and [[salt]] before deep-frying it until crispy. The sambal, which is an essential component of the dish, is made by grinding together [[chilies]], [[tomatoes]], [[shallots]], and [[shrimp paste]] (terasi) to create a fiery and flavorful condiment.
-==See Also==
+=== Serving ===
+Pecel Lele is typically served with steamed [[rice]] and a side of fresh vegetables. The combination of the crispy catfish, spicy sambal, and refreshing vegetables makes it a balanced and flavorful meal. It is often enjoyed with a glass of [[iced tea]] or [[es jeruk]] (iced orange juice).
+=== Variations ===
+While the traditional Pecel Lele uses catfish, variations of the dish may include other types of fish or even [[tofu]] and [[tempeh]] for a vegetarian option. The sambal can also vary in spiciness and ingredients, depending on regional preferences and availability.
+== Related Pages ==
 * [[Indonesian cuisine]]
 * [[Sambal]]
 * [[Warung]]
+* [[Javanese culture]]
 [[Category:Indonesian cuisine]]
-[[Category:Fish dishes]]
+== Pecel_lele ==
-[[Category:Street food]]
+<gallery>
+File:Pecel_Lele_1.JPG|Pecel Lele 1
-{{Indonesia-cuisine-stub}}
+</gallery>