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Friday, February 4, 2011

food surabaya

Traditional Food
Bebek Goreng (Fried Duck)
At first, fried duck is the culinary alternative. It began to emerge in the mid 80s. However, it is changed; fried duck is one of the most famous dishes in Surabaya. The crispy and tasty fried duck is enjoyed with raw vegetables and its terrific sambal. In Surabaya,each seller has its own fans.

Lontong Balap Lontong Balap (Racing Rice Cake)
I bet you are laughing when you read the name of this food. Literally, lontong is translated as rice cake and balap means racing. The name of this dish was obtained because of the antiquity of the vendors. They used to sell by walking and carrying “pikulan” on their shoulder. Pikulan consists two woven baskets that are attached by one sturdy stick. Due to theheavinessof bearingthe weight, they seemed like in a rush and run fast like a race. Racing Lontong consists rice cakes, fried tofu, lento (cassava fritters) and generous bean sprouts then doused with savory sauce.Though, many vendors use a cart and no more pain on their shoulder nowdays, this dish is still called lontongbalap. To accompany this food, people usually add clam sate and refresh with young coconut ice afterward.

Rawon (Pangi/Black Beef Soup)
Rawon has a very unique color compare to other beef soups. This black beef soup is one of the Surabayanspecialties. The black broth is colored by keluwak nuts. They come from the kepayang tree (Pangiumedule). Keluwak nuts are also known as pangi or black nuts. Rawon usually eaten together with rice, tiny bean sprouts, sambalterasi, prawn crackers and salted eggs.

Sate Klopo (Coconut Sate)
Sate KlopoSate Klopo are the Javanese words for Sate Kelapa or Coconut Sate in English. Despite the fact that is named after coconut, it isn’t flesh coconut for sate. It’s a beef sate that is wrapped with spiced grated coconut, then grilled or barbecued, so it will release a fragrant aroma and savory taste. Most sates in East Java are enjoyed with lontong (rice cakes), but this one is great with a plate of warmed cooked rice. Although, they still have lontongs for customers who want them.


Rujak Cingur
Realistically, there is none of Surabaya or East Javanese people that are not fond of this dish. As the name, rujak, it is a vegetable and fruit dish with sauce. On the other hand it is a one-dish meal. It consiststempe or tempeh, tofu, beef cingur. Cingur is a cow’s nose. For the sauce, it is enriched with peanuts, chili, tamrind, water, pisangbatu (unripe/green cooked banana), and petis. Petis is another East Javanese special ingredient. It’s made from shrimp, fish or clam. It has dark glossy color with strong smell yet yummy.

Semanggi Semanggi
Semanggi is an aquatic fern of the family Marsileaceae. These small plants are of unusual appearance and do not resemble common ferns. Common names include water clover and four-leaf clover because the long-stalked leaves have four clover-like lobes and are either held above water or submerged. In Surabaya and surround areas, semanggi is a dish name as well. The name itself resembles what the food is made. Semanggi is a type of hawker foods. The water clovers are mixed with bean sprouts,sambalpetis that has a sweeter taste compare to rujakcingur sauce. The sweet taste is formed by mashed sweet potatoes. Companion of semanggi is kerupukpuli or rice crackers. When you buy semanggi, it will be served in banana leaves to plate and rice crackers to spoon the food.

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