Siwalan Plantation

Siwalan is a type of palm trees that grow in many coastal regions in hot and dry area with the sea breeze is blowing a little stronger. Tuban Regency and some areas along the north coast (Pantura) of Java, is the endemic place from Siwalan tree.
One of the products from this fruit is Legen, which the water of the fruit. It sweet and fresh and can be fermented into tradition liquor called tuak. While the fruit of siwalan is having sweet and chewy texture like jelly.

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Soto Lamongan

This food is one of the famous foods in entire Indonesia. Soto, is such a beef or chicken soup. In some regency in East Java or even in Indonesia have their own type of soto. The most famous one is coming from Lamongan.

Soto Lamongan have rich ingredients that mix together into a bowl completed by hot spicy broth. The condiments are: rice, glass noodle, chicken shredded, chicken liver, young egg, boil shredded egg, fried onion and celery.

Do not forget the sambal sauce to make it hotter and add the koya to make it thicker. Koya is made by fried garlic and shrimp cracker that crushed into powder. The use of koya is to make the soup become thick and lumpy.

It so yummy…

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Wingko Babat

Wingko

Wingko is one of Indonesia traditional foods. People recognize this food as Wingko Babat from Semarang, Central Java. Whereas, Babat is a small town in Lamongan Regency, East Java. And it is true; this food is particularly Lamongan traditional food.
Wingko is cake made by coconut and sticky rice. It taste sweet and savoury at the same time, and having chewy texture in every bite. It mostly having round shape or in small round flips.

It sweet everyone…

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Sweet Rujak - Surabaya

Rujak Manis Dr. Soetomo Surabaya

Indonesia have different kind of Rujak or Rojak, there is Rujak Uleg or Rujak Manis.

Rujak uleg, is kind of Surabaya traditional salad with black shrimp paste sauce, there are vegetables and cinngur.

While, Rujak manis, is kind of fruit salad with hot and sweet sauce made by Aren sugar and bean. The fruit is commonly taken from semi raw mango, star fruit, ambarella, bengkoang, guava, pineapple, water melon, jack fruit, apple, tofu, papaya, melon, cashew, cucumber, bell fruit, complete with krupuk or cracker.

The famous rujak manis in Surabaya is located along in Dr.Soetomo and Polisi Istimewa street. There are lots of barrow along the street, but you can choose the best one. Even though, all of those sellers have the same menu.

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Rujak Cingur On Blauran Market

Blauran Market

Indonesia have different kind of Rujak or Rojak, there is Rujak Uleg or Rujak Manis.

Rujak uleg, is one of traditional foods which commonly come from East Java, especially from Surabaya. Rujak uleg is kind of salad with shrimp paste sauce that pestle with bean, chilli and garlic. While, the salad is about cucumber, bean sprout, water spinach, cake rice or lontong, tofu, soy bean cake or tempe, pineapple and ‘Cingur’. Cingur is kind of mouth or part of mouth and nose from cow. Rujak Uleg is also known as Rujak Cingur because it has Cingur as the salad ingredients.

While, Rujak manis, is kind of fruit salad with hot and sweet sauce made by Aren sugar and bean. The fruit is commonly taken from semi raw mango, star fruit, ambarella, bengkoang, guava, pineapple, water melon, jack fruit, apple, tofu, papaya, melon, cashew, cucumber, bell fruit, complete with krupuk or cracker.

Those kind of Rujak can be found in Blauran traditional market in Surabaya. Blauran traditional market, was build since 1957. This market is the most comprehensive market in Surabaya where we can find any goods in retails and quite oldest in Surabaya city that experience some rapid development in times.

Blauran market is divided into some sections according to the function on each sections. There is a section for daily goods like garment, electronics, books or kinds of those things. Especially for book section, this traditional market is offer complete books for students or personal. Moreover, in different side, it is such a flea market, where we can find numbers of book tittles that we cannot find in modern book store. There are numbers of new and used book or magazines from different genre like architectures, art, science, politic, entertainment and many more. All of those are in good condition and worthy.

Blauran traditional market is about traditional cakes. Indeed, most people go to Blauran market for traditional cakes and foods that become significantly rare today. As we know, modernization plays an important role today and brings dozens of improvements in people’s life. Thus, modern people may consume numbers of western cakes or European dishes, but traditional cakes will be stand on its ground.

In Blauran market, there will be various snacks, beverages, main course and more cakes. The price is similar and competitive among the seller, starts from Rp. 500 per piece and the profit will be more than 1 million a day. Those profits will be increase when the people have occasional event like wedding ceremony, birthday party, meeting purposes, great holiday or else. Those sellers will cut the price until 50% off after more than 8 pm. Do you know about the taste of Surabaya or East Java? Just come to Blauran market.

It sweet, little bit spicy yet nice.

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Pecel Bu Yatin Surabaya

Pecel Boeyatin Surabaya

“Pecel Boeyatin” is one of “warung pecel” or pecel stall in Surabaya. This stall is already operated since 30 years ago and already famous among the Pecel fanatics. “Pecel Boeyatin” is located at Jalan Ketabangkali No. 51 Kayun, Surabaya, settled among the business center buildings in Surabaya. Hence, it is not surprising if we come to this stall during our lunch, and will always full.

As we know, that pecel is such Indonesian traditional salad and consist of green vegetables like string bean, bean sprout, cabbage, water spinach, spinach, “kembang turi” or Sesbania grandiflora and the dressing sauce is using spicy peanut sauce.
At glance, “Pecel Boeyatin” is just like an ordinary pecel in East Java, that make this pecel different is coming from the sauce. The spicy peanut sauce is made from Tuban particular peanut, mix up with the traditional spices like sugar, salt, chili, galangale, makroot leave and some other spices.

Peanut from Tuban is different rather than other peanut, physically it is small and rather long, but it crispy and tasty. It is not be fried, but roasted when it prepared to be pecel sauce. Moreover, the peanut should not be smoothed by using a machine, but manually because it can change the taste. That makes this “Pecel Boeyatin” different.

A portion of Pecel and rice is cost about Rp. 9000 per plate, this is not include the side dishes. We can choose the side dish that we want, like, empal or fried meat, tempe or soy bean cake, tahu or tofu, egg satay, gut satay, omlet, fried chicken and many more. This stall is daily open from 6 am to 21 pm, it depends on the customers.

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Tofu And Lentho - Surabaya

Lontong Balap

Lontong balap is one of traditional foods from East Java, precisely from Surabaya. Lontong balap is consist of lontong or sticky rice cake, bean sprout, tofu and lentho. Lentho is more or less like fried cake, which is made by cassava and cowpea, it is tasty and make particular crunchy-ness in Lontong balap. It becomes more yummy by garlic dressing sauce and hot shrimp paste.
Moreover, when eating Lontong balap, do no forget to complete it with Sate Kerang or scallop satai and coconut ice.

Why this food named by Lontong Balap, because formerly, when the people who sell Lontong Balap they used heavy-barrel-shaped and bear it to the whole city. This barrel make the seller had to walk as fast as they can, seems like someone who taking a race. Balap is taken from Javanese language, balapan, means racing. Recently, we can find Lontong balap in stall or barrow.

We can find some Lontong Balap in all over Surabaya, whether in stall or barrow. Fortunately, the most popular Lontong Balap in Surabaya is located in Kranggan street, there are some stalls over the street that offering Lontong balap as their main menu, but the most special one is belong to Lontong Balap Garuda by Pak Gendut. It becomes famous for the different taste within the ingredients, and that makes Lontong Balap Pak Gendut being famous by people from outside Surabaya. Pak Gendut in Bahasa means Mr. Chubby, this is because the seller having particular outlook chubby and being recognized in his trademark.

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Boranan Rice - Lamongan

Boranan Rice

Nasi Boranan or Boranan rice or Sego Boranan in Javanese, is traditional culinary taken from Lamongan regency. This culinary not already famous outside Lamongan, because it only available on Lamongan.

This rice is usually sold around the urban markets in Lamongan, presented in form of Lesehan or the customers are sitting around the seller. Boranan Rice is consist of rice, seasonings, side dishes, peanut brittle or Rempeyek. The seasonings of boranan rise are made from the spices that already mashed, and the side dishes are varies, including chicken meat, the inside, fish, scrambled eggs, salted eggs, tofu, tempe or soy bean cake until sili fish, which is the more expensive then other side dishes.

This rice is being called as Boranan, because the place to store the rice, which is made of woven bamboo by local people called boran. In the past, this Boran rice is often used as a place to store the rice before the discovery of modern furniture of storing rice. In addition, the rice will taste will be more particularly delicious if it is kept in boranan.

Another distinctive feature of this menu taken from the chili sauce, which is complete spices that has been fried, this sambal will complete the taste from Boranan rice itself. It is hot, spicy and yummy. Commonly, the vendor ladies who cook the rice boranan is still using fuel wood for the smell of rice and the sauce will more savory.

If it is dining, boranan rice is served in the form of Pincuk made of banana leaves. According to the customers, this dish tasted better.

The prices of Boranan rice is varied for each portion, from 3000 to 5000 rupiah. It depend on the selected side dishes. This price is quite cheap yet satisfying.

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The Making Of Rambak - Mojokerto

Rambak Crackers

Rambak is one of Indonesian side dishes or snack that commonly become cracker. Rambak is made of deep fried cow hide.

Rambak industrial that become famous in East Java Province is in Mojokerto. This industrial is located in Kauman Village, Bangsal sub-district, Mojokerto. The process of making Rambak is start from drying the cow hide then boiled with lime and salt water. After expanding, cowhide will dried again to remove the water, but not become so dry. Next step is cutting.

After the cutting, re-dried cowhide until completely dry and then re-soaked with herbs. Then dried again. Cowhide or rambak crackers then packaged in plastic wrap and ready to the market. Rambak Crackers are not only for snack or light meal but trusted as preventive medicine thyroid disease and ulcers.

Along the Bangsal road you will see shops in a row selling rambak crackers , and between one and another has a different brand. Not only the ready-to-eat rambak crackers are sold, the raw is also available. For the super quality, the raw crackers rambak valued around Rp 30,000, – per 1 / 2 kg. But for the crackers valued around Rp 5,000, – per pack.

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Onde-Onde Mojokerto

Onde-Onde Mojokerto

Onde-onde is one of traditional cakes in Indonesia, and particularly being famous in Mojokerto since Majapahit era. We can find Onde-onde in traditional market or in some stores or even in fancy restaurants. Moreover, we can find this cake in China town in Indonesia or in every corner of the world.

Onde-onde is made from wheat flour or glutinous rice flour, which is fried or boiled and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside. Another variation is only made from wheat flour and there is color-coded on the surface like a white, red, or green, it known as wheat onde-onde, the typical onde-onde from Mojokerto.

Mojokerto, is famous by its called by Kota Onde-onde or Onde-onde city. In fact, there is one particular onde-onde producer that wellknown among the society, which is Boliem. We can say that Boliem is a pioneer in the production of onde-onde in Mojokerto. Boliem is a family business that now has spread its stores in the town of Mojokerto. The characteristic from onde-onde Boliem is, it always wrapped. So each onde-onde be wrapped in wax paper that has logos Boliem on it. It makes the differentiate from other manufacturers of onde-onde. So it looks neat, and clean.