Pecel comes from Java, but its exact origin is unknown. Vegetables smeared in sauce have been eaten in Java for centuries. Ary Budiyanto, an anthropologist of Brawijaya University in Malang, East Java, suggests that ancient texts used the term "pecel" to refer to food preparation by slathering or smearing a substance over the main ingredient.Later, the term came to refer to a type of dish of vegetables with sauce.The term "pecel" was mentioned in the manuscript of Sanghyang Siksakanda Ng Karesian, which was written in 1518, and was defined as a sauce served with chicken. Today, pecel sauce can be served with lawar (raw vegetables) or kuluban (cooked vegetables).
"Pecel" is also mentioned in Babad Tanah Jawi, composed around the 17th or 18th centuries, which suggest that the Javanese word "pecel" refers to the action of squeezing, since the boiled or blanched vegetables were squeezed by hand to separate them from the water.peanutsauce fat enterpreneur enterpreneurship spicysauce calories foodgram foodporn wikipedia wfh WorkFromHome dirumahaja