{"id":4227,"date":"2009-08-03T06:03:36","date_gmt":"2009-08-03T06:03:36","guid":{"rendered":"http:\/\/eastjava.com\/blog\/?p=554"},"modified":"2009-08-03T06:03:36","modified_gmt":"2009-08-03T06:03:36","slug":"pecel-madiun-traditional-food-3","status":"publish","type":"post","link":"https:\/\/www.indonesia-tourism.com\/blog\/pecel-madiun-traditional-food-3\/","title":{"rendered":"Pecel Madiun Traditional Food"},"content":{"rendered":"<figure style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.eastjava.com\/tourism\/madiun\"><img decoding=\"async\" loading=\"lazy\" title=\"Nasi Pecel\" src=\"http:\/\/farm4.static.flickr.com\/3440\/3405773363_039b065607.jpg\" alt=\"Pecel:Madiun Traditional Food\" width=\"500\" height=\"375\" \/><\/a><figcaption class=\"wp-caption-text\">Pecel:Madiun Traditional Food<\/figcaption><\/figure>\n<p><em><strong>Nasi Pecel <\/strong><\/em><\/p>\n<p>Pecel rice is one of the unique food culture East Java.vegetable when served with Present.a spices made from beans, brown sugar, lime leaves, chili and sauce taste.<\/p>\n<p>The classic Javanese spicy peanut sauce.<\/p>\n<p>Make it up in large batches because it will stay fresh in or out of the refrigerator for weeks. Then mix a few tablespoons with warm water whenever you want some gado-gado or nasi pecel.<\/p>\n<p>1\u00bd cup raw peanuts<br \/>\n10 small red chilies<br \/>\n2 large red chilies<br \/>\n2 tsp asem tua  [tamarind]<br \/>\n6 lime leaves<br \/>\n2 cloves garlic<br \/>\n2 thumb-sized pieces of kencur [lesser galangale]<br \/>\n2 tsp salt<br \/>\nabout \u00bc cup gula jawa [palm sugar]<br \/>\n1. Fry peanuts in oil for about 3<br \/>\nminutes<br \/>\n2. Crush peanuts to a fine powery<br \/>\npaste<br \/>\n3. Remove peanut mixture to a<br \/>\nseparate container<br \/>\n4. Crush remaining ingredients on tray<br \/>\n5. Add peanuts and mix well.<\/p>\n<p>More info visit: <a href=\"http:\/\/www.madiun.eastjava.com\">www.madiun.eastjava.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nasi Pecel Pecel rice is one of the unique food culture East Java.vegetable when served with Present.a spices made from beans, brown sugar, lime leaves, chili and sauce taste. The classic Javanese spicy peanut sauce. Make it up in large batches because it will stay fresh in or out of the refrigerator for weeks. Then mix a few tablespoons with warm water whenever you want some gado-gado or nasi pecel. 1\u00bd cup raw peanuts 10 small red chilies 2 large red chilies 2 tsp asem tua [tamarind] 6 lime leaves&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1027,1028],"tags":[933,6,190,1375,1376,1121,1377,1080],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/posts\/4227"}],"collection":[{"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/comments?post=4227"}],"version-history":[{"count":0,"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/posts\/4227\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/media?parent=4227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/categories?post=4227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.indonesia-tourism.com\/blog\/wp-json\/wp\/v2\/tags?post=4227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}