Skip to main content

Pecel Lele Recipe

 


**Pecel Lele Recipe**


Pecel Lele, or Fried Catfish with Spicy Sauce, is a popular Indonesian dish known for its crispy fried fish served with a savory and spicy sambal (chili sauce). Originating from Java, this dish is a staple in Indonesian street food culture and is celebrated for its bold flavors and satisfying crunch.


### History of Pecel Lele


Pecel Lele has its roots in Javanese cuisine, particularly in the region around Yogyakarta and Surabaya. The term "Pecel" refers to a style of preparing food, where ingredients are usually mixed with a spicy sauce or sambal. "Lele" means catfish in Indonesian. This dish became widely popular in the mid-20th century as a simple yet delicious meal, appreciated for its affordability and ease of preparation.


During the Indonesian National Revolution in the late 1940s, food was often scarce, and people had to rely on locally available ingredients. Catfish, which is abundant in Indonesian waters, became a common choice for making affordable and nutritious meals. Pecel Lele emerged as a way to make the most of this readily available fish, complemented by spicy sambal to enhance its flavor.


Today, Pecel Lele is enjoyed across Indonesia, from street food stalls to upscale restaurants. It reflects the rich culinary heritage of Java and continues to be a beloved dish among Indonesians and international visitors alike.


### Ingredients:

- 4 catfish, cleaned and gutted

- 1 teaspoon of turmeric powder

- 1 teaspoon of garlic powder

- 1 teaspoon of salt

- Oil for frying


**For the Sambal:**

- 10 red chilies (adjust to taste)

- 5 cloves of garlic

- 2 tomatoes

- 1 tablespoon of shrimp paste (terasi)

- 1 tablespoon of palm sugar

- 1 teaspoon of salt

- 2 tablespoons of cooking oil


### Instructions:


1. **Prepare the Catfish:**

   - Mix the turmeric powder, garlic powder, and salt in a small bowl. Rub this mixture all over the catfish, ensuring they are well coated. Let them marinate for at least 30 minutes.


2. **Prepare the Sambal:**

   - In a pan, heat 2 tablespoons of oil over medium heat. Sauté the chilies, garlic, and tomatoes until they are softened and fragrant. Add the shrimp paste and cook for another minute.

   - Transfer the mixture to a food processor or mortar and pestle. Add the palm sugar and salt, then blend or grind until smooth.


3. **Fry the Catfish:**

   - Heat oil in a frying pan over medium-high heat. Once hot, carefully add the marinated catfish. Fry until golden brown and crispy, about 5-7 minutes on each side.

   - Remove the catfish from the oil and drain on paper towels to remove excess oil.


4. **Serve:**

   - Place the fried catfish on a serving plate. Spoon the sambal over the top or serve it on the side as a dipping sauce.


5. **Enjoy:**

   - Pecel Lele is best enjoyed with steamed rice and a side of fresh vegetables or salad. The combination of crispy fried fish and spicy sambal creates a delicious and satisfying meal.


### Nutritional Benefits

Pecel Lele provides a good source of protein from the catfish and beneficial fats from the cooking oil. The sambal, made with fresh chilies and garlic, adds flavor and health benefits, such as antioxidants and anti-inflammatory properties.


### Cultural Significance

Pecel Lele is more than just a meal; it represents the vibrant street food culture of Indonesia. Its affordability, delicious taste, and ease of preparation have made it a favorite among many. The dish is a reflection of Indonesia’s rich culinary traditions and continues to be an important part of the country's food culture.

Labels:

Comments

Post a Comment

Popular posts from this blog

The Largest Islands in Indonesia: From Largest to Smallest

Indonesia, an archipelago in Southeast Asia, is the world's largest island country, consisting of more than 17,000 islands. These islands vary greatly in size, from massive landmasses like Sumatra and Borneo to tiny islets scattered across the oceans. Here's a detailed look at the largest islands in Indonesia, ranked from the largest to the smallest. 1. New Guinea (Papua) Area : Approximately 785,753 square kilometers (Indonesian portion: 421,981 square kilometers) Description : New Guinea, known as Papua in Indonesia, is the second-largest island in the world after Greenland. It is shared between Indonesia and Papua New Guinea. The Indonesian part comprises the provinces of Papua, West Papua, South Papua, Central Papua, and Highland Papua. The island is famous for its diverse cultures and rich biodiversity, with dense rainforests, rugged mountain ranges, and a significant number of endemic species. 2. Borneo (Kalimantan) Area : Approximately 748,168 square kilometers (Indonesi...
Post a Comment
Read more

5 Famous Bridges in Indonesia

5 Famous Bridges in Indonesia Indonesia is home to several iconic bridges that not only facilitate transportation but also stand as architectural marvels. Here are five famous bridges in Indonesia: 1. Suramadu Bridge The Suramadu Bridge, also known as the Surabaya-Madura Bridge, is the longest bridge in Indonesia. Spanning 5.4 kilometers, it connects the city of Surabaya on the island of Java with the town of Bangkalan on the island of Madura. The bridge, which opened in 2009, has significantly boosted economic activities in the region. 2. Ampera Bridge Located in the city of Palembang, South Sumatra, the Ampera Bridge is an iconic landmark that spans the Musi River. Completed in 1965, the bridge is a vital transportation link and a symbol of the city. It is especially striking at night when it is illuminated, creating a beautiful reflection on the river. 3. Barito Bridge The Barito Bridge, also known as Jembatan Barito, crosses the Barito River in South Kalimantan. Stretching over 1 k...
Post a Comment
Read more

Sayur Asem Recipe

  **Sayur Asem Recipe** Sayur Asem, a classic Indonesian sour vegetable soup, is a beloved dish that offers a refreshing and tangy flavor. Originating from the Sundanese and Javanese regions, Sayur Asem is known for its unique blend of tamarind and assorted vegetables. This traditional soup not only provides a delightful taste but also showcases the simplicity and depth of Indonesian home cooking. The history of Sayur Asem is deeply rooted in the agricultural lifestyle of Java, where fresh vegetables and tamarind are readily available, making it a staple in many households. ### History of Sayur Asem Sayur Asem has been a part of Indonesian culinary heritage for centuries, particularly in Java and Sundanese regions. It reflects the agrarian culture, using locally grown vegetables and the distinctive sourness from tamarind. The dish has evolved over time, incorporating various local ingredients, but its essence remains the same—a light, tangy soup that complements the warm, tropical ...
Post a Comment
Read more