Pecel ayam
This is an old revision of this page, as edited by Sayurasem (talk | contribs) at 09:13, 22 February 2021. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
(Learn how and when to remove this message)
|
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.
Ingredients
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.[citation needed]
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
References
- Articles with short description
- Short description is different from Wikidata
- Articles lacking sources from November 2016
- All articles lacking sources
- Wikipedia articles with style issues from November 2016
- All articles with style issues
- Articles with multiple maintenance issues
- All articles with unsourced statements
- Articles with unsourced statements from August 2020