Labels

Sunday, July 29, 2012

tahu tek

tahu-tek-food





tahu tek is one of the typical food city Surabaya. tahu tek is composed of tahu fried rice cake that is half-baked and cut into small, fried potatoes, a little slice of cucumber is so yummy and the cut is small (like pickles) and watered it with herbs and sown krupuk shrimp.

Pieces tahu and then doused with lontong last condiment made from petis, a condiment that consists of water, cooked to a paste, peanuts, chilli and garlic, seasoning it crushed using cowek (its like a large plate made of stone) and condiments these should be very condensed, usually used petis of sidoarjo, which has its own distinctive flavor.

tahu tek named because of the way offering wares by banging pans and scissors are used to cut the cooking ingredients tahu, lontong and is emitted continuously as if cut potato, although food has run out, so that it reads like a cut tek...tek...tek...!.

the seller tahu tek only at the time of the evening and most of these vendors using carts or rombong around the village, until recently sellers tahu tek specialize in restaurants and cross- legged no if anything (like in jakarta) the characteristic tastes different from those existing in surabaya.

Monday, July 23, 2012

(nasi rowon) rawon rice typical surabaya


nasi-rawon





rawon rice (nasi rawon soup is a menu of meats with spices typical of kluwek. Rawon, although known as surabaya rawon cuisine can also be found throughout the island of Java (However the taste is slightly different from surabaya)


Rawon meat for beef that is cut into small pieces. Seasoning sauce is very typical for Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemon grass leaves, turmeric, chilli, kluwek (take it), salt, and vegetable oils. All of these ingredients (except lemon grass and galangal) mashed, then sauteed until fragrant. This seasoning mix (the pan- fried, galangal and lemon grass) then put the stew meat in the broth along with the meat was boiled. Dark or black color characteristic rawon kluwek derived from herbs.


Rawon served with rice and comes with a small bean sprouts, green onions, crackers, and hot sauce. In East Java, many found Rawon sellers, especially in Surabaya in the road embong malang known as the title rawon devil (because it is only open at night) and in Pasuruan also a very famous name rawon nguling.



Pecel semanggi typical surabaya


pecel-semanggi


One of the rare foods that are rarely found in Surabaya is Pecel Semanggi. If the typical Surabaya food listed, then the food is worthy of the first rank because these foods can only be found in Surabaya. Unlike other food Surabaya, which can still be found in other cities. Pecel Semanggi only in Surabaya and clover current seller of the food is not easy anymore to find.

Sellers semanggi is the average middle-aged mothers who trades carry around with baskets containing materials pecel. The main obstacle why food is a step in the factor base ingredients, which leaves semanggi.



pecel-semanggi


This food is said to have penetrated restaurants and hotels, but in my opinion, more mantab if we taste it straight from a traditional seller.

As the name suggests, this pecel based leaf clover sprouts boiled and served with boiled and then poured seasoning made from sweet potatoes or sweet potatoes are boiled and mixed with sugar, salt, shrimp paste, shrimp paste (do not be surprised if the color is black marinade), little peanut, and chili.

Pecel is served without rice, vegetables only semanggi and sprouts doused in spices and served on banana leaf pincuk, and to eat it, we must and should use puli crackers.

This puli crackers than as a companion, it can also serve to replace the spoon. If the way I eat, crackers dicuil then scraps are used to scoop out the vegetables and eat together. These crackers are very wide, so we must be careful not to take him down (because it is usually served alongside pecel).

In appearance, pecel clover is "less lucrative", but in a sense, woohh...! Delicious....! This food is commonly sold around. The seller usually yell, "seemmmaannnggiiiiiii ...", with a certain tone to peddle his wares.

When noted, seller of the food style 'clover' is very typical. Mothers are always using the kebaya batik cloth plus, how to bring the merchandise was there two ways. Usually there are brought by others who held him in a way placed on the head (sunggi).

For how to put on the head (the java call nyunggi), usually a scarf wrapped over his head in such a way that serves as a cushion when the merchandise is put on the head (nyunggi). How to nyunggi was very distinctive. An baskets or basket of vegetables and spices are under, and then superimposed upon a large plastic bag of crackers pulleys. One hand holding the merchandise on the head, the other carrying a basket containing banana leaves to pincuk. Of the balance outstanding is required so that merchandise is not spilled.

When there is a buyer, with a technique that is quick, basket towering over your head can be "landed" perfectly. Conversely, when finished serving, this merchandise baskets can quickly move to the top of the head!



Some of the phenomena that I can relate is:
A. The average buyer of clover are old people, who are familiar foods and flavors typical clover. This means that customers are extremely rare and pressed for time before it is lost.
2. Very few young people who know what it is clover. If known, strong pull of a word called prestige and luxury of a fast food restaurant with the comfort of his air conditioner will cool them further and further away with the so-called pecel clover.
3. View from the seller of the food and the clover is the sole supplier of their material in the Benowo, it can be ascertained from the seller of the food side of the clover is also very prone to be lost.
4. Pecel carrying her clover and the seller is actually a unique culture and phenomenal Surabaya.
5. Pecel clover inability to penetrate into large restaurants, although there depot in Surabaya clover is very well known, the depot clover Dempo in Jl. Dempo (Petemon area), Surabaya.
So, for you young people .... Let's preserve our traditional foods because it is only in Surabaya, the birthplace and where we live ... Do not let it become extinct food ingested the more modern era ....





Tuesday, July 17, 2012

pecel rice typical surabaya





Pecel is one of the culinary heritage originating from Surabaya Indonesia and pecel basic ingredients are vegetables and using spices and roasted nuts on the ground with some seasoning.

This diet has been around since the Dutch colonial period, although the island of Java in every town there is still no difference pecel spice and flavor in it (because of the taste and the state's area) in Surabaya Pecel using materials of vegetable stew of spinach, bean sprouts, green beans, basil , leaves turi, or other vegetables are served with sambal doused pecel. The concept is similar to the dish pecel dish salad. Both are using fresh vegetables as the main ingredient and use seasoning sauce. The difference is, if most of the salad using mayonnaise as a sauce, then use the Soos pecel made from peanuts. Food is also similar to gado-gado, although there are differences in materials used, but both use the peanut sauce.

The main ingredients of the sauce pecel is the roasted peanuts are mixed and pounded with other ingredients such as cayenne, chili pepper, kencur, kaffir lime leaves, red and white onions, tamarind, palm sugar and salt. Pecel often served with fried tempeh, beans dent, dent fish, soy and crackers dent pulleys.

In addition pecel also usually served with a warm white rice plus chicken or chicken bowel. How the presentation could be in a traditional plate or by using a folded banana leaf called pincuk. . Pecel spicy flavor that is characteristic of this cuisine.



(rujak cingur) cingur salad specialties surabaya


rujak-cingur


Cingur salad (rujak cingur) is one of the traditional foods that are easily found in East Java, especially Surabaya region of origin. In the Java language the word "cingur" means "mouth", this is because there is a mixture of the mouth or muzzle slices of boiled beef and mixed into the dish. Cingur salad usually consists of several types of sliced ​​fruits such as cucumber, Krai (a type of Javanese cucumber), yam, young mango, pineapple, hog plum, papaya and add rice cake, tofu, tempeh, bendoyo (boiled Krai) and cingur and vegetables such as sprouts or bean sprouts, spinach and beans. All the material was mixed with a sauce or condiment made from processed shrimp paste, boiled water for a bit thin, brown sugar, chili, fried peanuts, fried onions, salt and thinly sliced a little banana young green beans (banana klutuk ). All sauces or spices mixed with the pestle way, it is also often referred to cingur salad salad pestle.

These foods are called salad cingur for processed spices used are typical of shrimp paste and sliced cingur. This is what distinguishes the food in general is usually salad without using cingur materials (such as sweet salad). Cingur salad commonly served with additional crackers, and presentation using mats of banana leaves (pincuk) and can also use the plate.