Besides Nasi Rendang and Nasi Goreng, Indonesia has another popular traditional dish called Nasi Pecel. This Javanese rice dish is served with cooked vegetables and sambal pecel (peanut sauce). The vegetables typically include water spinach (kangkung), long beans, cassava leaves, papaya leaves, and in East Java, often kembang turi (agathi flower, Sesbania grandiflora). Nasi Pecel is best enjoyed with fried tempeh and a traditional cracker called peyek.
Pecel is one of Indonesia’s culinary treasures, originating from East Java, specifically from Ponorogo and nearby regions such as Madiun, Kediri, and Blitar. Historical records suggest that pecel has been around since the 9th century. It is mentioned in the Taji Ponorogo Inscription (901 AD), the Siman Inscription from Kediri (865 S/943 AD), and documented in Serat Centhini (1742 S/1814 AD).
This traditional dish consists of boiled vegetables topped with peanut sauce (sambal pecel), making it a staple in the local diet. Many believe that sambal pecel, as we know it today, originated from Ponorogo. Compared to other regional variations, Ponorogo’s sambal pecel is simpler and more minimalistic. It has an authentic taste—spicy and savory from roasted peanuts—without the addition of kencur (kaempferia galanga), which is commonly used in other versions.
One of the unique ways Nasi Pecel is served in Ponorogo is with godhong jati (teak leaves) as a natural plate, known as Pecel Godhong Jati. Warung Pecel (pecel food stalls) can be found all over Ponorogo, each offering its own distinct flavor and serving style, making Nasi Pecel a must-try dish for visitors.