Pecel ayam
Pecel ayam (Javanese: pecel pitik) is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia.
| Place of origin | Indonesia |
|---|---|
| Region or state | Banyuwangi, East Java |
According to tribal tradition, pecel ayam is sacred; it can only be served at certain events such as slametan or cleaning the village. Not everyone can cook pecel ayam. Recipes are inherited from the ancestors of the village Kemiren hereditary. The cook may not speak while making the pecel ayam and must not cut the chicken with a knife; it must be broken by hand.
Ingredients
Pecel ayam made up of chicken and coconut sauce. The chicken is cooked in tamarind water and salt. 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.
Method
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
- Cuisine of Indonesia
- Javanese cuisine
- Nasi pecel
- Pecel
- Pecel lele
