Using Kacang Seasoning, This Is A Difference Between Caredok And Pecel

The difference between caredok and pecel even though they both use peanut spices (doc. Antara)

JAKARTA - Indonesia has a variety of delicious fresh vegetables scattered in various regions. One of the characteristics of this vegetable dish is using peanut sauce, such as karedok and pecel.

Although at first glance it looks similar, karedok and pecel have significant differences, both from materials, spices, to how to serve them. So, what are the differences between these two Indonesian foods? Here are the reviews as quoted by Antara.

Karedok is a traditional food typical of Sundanese, West Java, which is known for its fresh and authentic taste. This dish is often found in the Priangan area such as Bandung, Garut, Sukabumi, to Bogor, and is the choice of the Sundanese people to enjoy vegetables with unique peanut spices.

Meanwhile, pecel comes from East Java and Central Java, and is a food that is usually found in various food stalls and restaurants in these two provinces. Pecel has become a popular food because of its delicious taste and distinctive peanut spice.

Striking differences between karedok and pecel can be seen from the vegetables used. Karedok uses raw vegetables such as long beans, taoge, kemangi leaves, cabbage, and cucumbers that are served without cooking after washing clean. These vegetables provide a sensation of chills and freshness when consumed.

On the other hand, pecel uses vegetables that are commonly boiled in advance, such as spinach, long beans, kale, and cassava leaves. This softening process makes the vegetables in pecel softer and reduces the bitter taste of some types of vegetables.

Although both of them use peanut, karepok and pecel spices with different compositions and flavors of spices. Charedok seasoning tends to be stronger because it uses ingredients such as kencur, chili, terasi, and acid. This mixture of spices provides a spicy, fresh, and a little acidic taste typical of Sundanese foods.

On the other hand, pecel spices usually consist of peanuts mixed with chili, garlic, brown sugar, and a little Javanese acid water. The taste is sweeter and less spicy than bedgedok spices. Some regions also add orange leaves for a more fragrant aroma.

Karedok is generally served immediately after vegetables are mixed with peanut spices. Fresh raw vegetables combined with peanut spices producendered textures and biting flavors. These dishes are often served as opening foods or a companion to rice.

While pecels are served by sprinkling peanut spices on top of boiled vegetables. These dishes are usually served with warm rice and are often equipped with additional side dishes such as fried tempeh, tofu, or peyek. Complete pecel presentations make it more suitable as the main dish.

The taste of karedok tends to be spicy and sharper because of the use of fresh snacks and raw vegetables. The smell of krencur in karedok is also stronger, which is one of the hallmarks of this dish.

Meanwhile, pecel has a sweeter taste and is not too spicy. The smell of pecel spices also tends to be lighter than karedok.

Even though they both use peanut spices, karepok and pecel serve a different taste experience. Karedok is fresher and fresher with a spicy taste typical of Sundanese, while pecel is softer and sweeter, matching the tongue of the people of East Java and Central Java.

For culinary lovers of the archipelago, enjoying these two dishes is certainly a fun way to explore the rich taste and traditions of Indonesian culinary traditions.