Pecel is food Culinary Cultural heritage of Indonesia. This culinary already existed since the Dutch colonial period. The proof, in Suriname, the former Dutch colony, there is food there, although there are differences in flavor and taste its contents, because the taste and the situation there (Suriname). Pecel usually made from vegetable stew of spinach, bean sprouts, long beans, basil, daun turi, Krai (a type of cucumber) or other vegetables are served with sauce poured pecel. The concept is similar to pecel dish salad dishes from Europe. Both use the same fresh vegetables as a main ingredient and use toppings. The difference is, if the salad using mayonnaise as a topping, then use the sauce pecel pecel.  
While Pecel version of Lombok is a food typical of Lombok dibut of kale and sprouts and fresh tomato sauce and chili paste. This food is very well known in the community. The main ingredients of the sauce pecel is peanuts and chilies are mixed with other ingredients such as kaffir lime leaves, garlic, tamarind, brown sugar and salt. Pecel often served with fried tempeh, peanut peanut brittle, peanut brittle dried shrimp, peanut brittle soy, or rice plates. In addition pecel also usually served with warm white rice plus chicken or jerohan. Way of presenting can be in a plate or in a folded banana leaves, called pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of the sting of this cuisine.