Traditional Food


Lontong Kupang
Sidoarjo Kupang lontong, is another traditional food from East Java, particularly from Sidoarjo or Surabaya. This food is typically a coastal food. Kupang lontong is consist of kupang; Kupang is kind of oyster or small shellfish;  lontong or rice cake and completed by the shrimp paste sauce. Similar with Lontong balap, kupang lontong is also has lento or fried cassava for its topping and scallop satai.

On every stalls which offer kupang lontong in their menus, the seller also provide green coconut ice. The freshness of coconut will abolish the hot spicy flavor and un-convenient taste from the garlic after consuming Kupang.

Kupang lontong is all-time-appetite, it is hot and spicy with swinging flavor between sweet and salty flavor. The ingredient in Kupang lontong is simple, it is only garlic, shrimp paste and chilli. Shrimp paste is playing an important role to dish up Kupang lontong, to get special taste and add the deliciousness. Those ingredients are mixed well then pour the kupang, lontong and dressing up with lentho.   

Duck Breeding And Salted Egg Industry
Sidoarjo Salted eggs is one way to increase egg usage which is  commonly done by the community. Salted eggs is one protein sources that easily available and relatively inexpensive. Salted eggs is one of food ingredients that has been preserved and having a durability of damage is better than raw eggs.

Kebonsari village, Candi district, Sidoarjo, is the place of duck breeding and salted egg industry. It was started on 1992, there are 30 inhabitants that having duck breeding, which each of them having 40.000 or 50.000 ducks in their stock. Those breed are produce thousand kilos of egg that ready to be salted and sale for almost Indonesia area.

This Inauguration Duck and Salted Eggs industrial is become a model of populist economic empowerment through the existing potentials of the society.
Kebonsari duck breeders products are potentialy good, both in quality and taste, the Omega 3 content from the eggs is good, and can be seen from the reddish-colored of egg yolks.

However, to obtain the egg quality result, it requires expert staffs and require more cost. Moreover, the breeder should provide good nutrition to provide appropriate nutrient composition by mixing it properly.

The products which are available is raw egg, hard-boiled egg and flavor egg. Fortunately, the flavor eggs is not yet available for market because the expired due date is just for one week That make the producers limiting the production before the any order required. The producers plant to make some flavor into the egg like, durian, chocolate, strawberry and salmon.
 

Smoked Milk Fish
Sidoarjo Another Sidoarjo's particular icon is smoked milk fish. The center of this industrial is located in Bulu Sidokare village, the city of Sidoarjo. Here we can see the traditional process of smoked milk fish until the packing process before it runs into the customers hand.
Regarding the making of smoked milk fish, the very first way is to peel off the scale out of the fish until it getting smooth, then move out the entrails and the gills to removed the stinks odor from the fish and there should be any blood remain.
Furthermore, soaked the fish that have been clean in salt water for 2 hours, until it soak into the meat. After that, rinsed the milkfish to avoid become too salty. Then drained the milkfish to remove the salt water. Put the stomach of the fish with a stick for making the smoke get into the inside of the stomach.

After that, smoked the fish for 3 hours. Make sure the fire leaving only the embers, then flush some of wood dust which can caused the smoke. To produce yellow smoke, the sawdust that being used should be yellow.
After the smoke billowing, put the milkfish and keep the furnace closed. Add the sawdust on every hour to make the smoke.
The taste of this smoked milkfish is different with presto milkfish product, the sauce is made by mix ketchup and shrimp paste. The price of traditional smoked milk fish is about Rp. 36.000 to Rp. 38.000 per kilogram. While, the sauce is about Rp. 1000 per bottle. This price is much cheaper than the smoke milkfish in modern packaged, whose price reached Rp 60,000. per kilogram.

Unfortunately, the production and the market of this product is just limited around Sidoarjo city. Sidoarjo milkfish has a typical black color around the dorsal fin, if any merchant who offers the fish without the features it will be rejected. Moreover, the Sidoarjo milk fish having different taste with other milk fish. Hence, we can look carefully before making decision to buy the fish.
Overall, smoked milk fish is the other considerable choises that can be a present for your beloved when visiting Sidoarjo city.

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