The Story Behind the Spice

Nasi Pecel is arguably the most democratic of Indonesian dishes. It is a simple, nutritious meal of steamed rice, boiled vegetables, and a generous coating of peanut sauce. While variations exist across Java, the Nasi Pecel from Blitar—a city steeped in history as the resting place of Indonesia’s first President, Sukarno—holds a special place.

Pecel itself has a long lineage, mentioned in the $12^{th}$-century Babad Tanah Jawi (Chronicle of the Land of Java) and often served as a royal banquet dish. In Blitar, the dish became a symbol of local pride, famously loved by Bung Karno for its simple perfection.

Blitar vs. The World: The Kencur Factor

While Pecel Madiun is well-known for its slight sweetness and the intense aroma of kaffir lime leaves, Pecel Blitar distinguishes itself with a few key characteristics:

1. The Kencur (Aromatic Ginger) Kick: This is the soul of Blitar Pecel. The local peanut sauce uses a significant amount of fresh kencur, which gives the sauce a refreshing, slightly medicinal, and uniquely aromatic flavour that is distinct from its Madiun counterpart.
2. Texture and Spice: The peanut sauce is typically ground to a smoother texture and often carries a bolder level of heat (pedas), balancing the sweetness from the palm sugar beautifully.
3. The Toppings: Pecel Blitar is traditionally served with a flourish of crunchy Serundeng (Sweet Grated Coconut) and, of course, the crispy, savory crunch of Peyek (Peanut or Shrimp Cracker). The usual side dishes include deep-fried tempeh or tofu.

The result is a peanut sauce that is smooth, hot, aromatic, and deeply savory—a perfect marriage with the fresh greens of East Java.

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Authentic Nasi Pecel Blitar Recipe

This recipe is divided into two parts: making the legendary Sambal Pecel (Peanut Sauce) and assembling the final dish.

Part 1: Sambal Pecel Blitar (Peanut Sauce)

This paste can be made in large batches and stored in the refrigerator or freezer for months.

Ingredients

Ingredient	Quantity	Notes
Kacang Tanah (Raw Peanuts)	$250$g	Shelled and skinned (or simply rinse well if using skin-on)
Gula Merah (Palm Sugar)	$150$g	Finely sliced or grated (Adjust to taste)
Bawang Putih (Garlic)	$3$ cloves
Cabai Merah Keriting (Curly Red Chillies)	$5$ pcs	Adjust according to preferred heat level
Cabai Rawit (Bird’s Eye Chillies)	$5-10$ pcs	For extra spiciness
Kencur (Aromatic Ginger)	$2$ cm chunk	The key Blitar ingredient
Daun Jeruk (Kaffir Lime Leaves)	$5$ leaves	Remove the center vein
Asam Jawa (Tamarind Pulp)	$1/2$ tsp	Mixed with $1$ Tbsp warm water
Garam (Salt)	$1$ tsp	To taste

Instructions: Sambal Pecel Paste

1. Roast or Fry Peanuts: Pan-roast the peanuts over medium heat until golden brown, stirring continuously (or deep-fry briefly). Drain and let cool completely.
2. Prepare the Spices: Lightly fry or toast the garlic, red chillies, and kencur for a minute or two. This mellows the raw flavor and enhances the aroma.
3. Grind the Bumbu: Using a food processor, or traditionally, a stone mortar and pestle (cobek):
   • First, grind the fried/toasted spices (Garlic, Chillies, Kencur, Daun Jeruk, Salt, and Tamarind paste) until a coarse paste forms.
   • Add the sliced Palm Sugar and continue grinding until fully incorporated and smooth.
   • Finally, add the cooled Peanuts. Grind or process until the peanuts are smooth and the mixture is thick, oily, and homogenous.
4. Store: Press the finished Sambal Pecel into a block. It is now ready to use or store in an airtight container in the fridge for up to a month.

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Part 2: Assembling Nasi Pecel Blitar

Main Ingredients

Ingredient	Quantity	Preparation
Nasi Putih (Steamed Rice)	$4$ servings	Served warm
Bayam (Spinach)	$1$ bunch	Blanched/boiled briefly
Kacang Panjang (Long Beans)	$1$ bunch	Cut into $3$cm pieces, blanched/boiled
Tauge (Bean Sprouts)	$100$g	Blanched/boiled briefly
Kol (Cabbage)	$1/4$ head	Sliced, blanched/boiled
Timun (Cucumber)	$1/2$ piece	Sliced (optional, for crunch)

Traditional Complements (Lauk Pauk)

• Tempe or Tahu Goreng (Deep-fried Tofu or Tempeh)
• Serundeng (Sweet-savory grated coconut topping)
• Rempeyek Kacang or Udang (Peanut or Shrimp Crispy Crackers)
• Sate Jeroan (Skewer of chicken liver, gizzard, or quail eggs)

Assembly Instructions

1. Prepare the Sauce: Take about $3$ tablespoons of the Sambal Pecel paste and mix it with about $100$ml of warm water in a bowl. Stir well until the sauce is creamy and easily pourable, but still thick (medok). Adjust the thickness by adding more water or paste as needed.
2. Plate the Rice: Place a scoop of warm rice on a plate, or traditionally, on a Pincuk (a cone-shaped dish made from a banana leaf).
3. Arrange the Vegetables: Neatly arrange small portions of the boiled spinach, long beans, bean sprouts, and cabbage around the rice. Add a few slices of fresh cucumber.
4. The Grand Finale: Drizzle a generous amount of the prepared Pecel Sauce over the vegetables and slightly over the rice.
5. Garnish: Sprinkle with a spoonful of Serundeng and place the complements on the side (Tofu, Tempeh, and a large Peyek).

Serve immediately and enjoy the authentic taste of Blitar! The fresh, earthy aroma of kencur should transport you straight to the heart of East Java.