Semanggi

Semanggi (Clover leafes), consist of two kinds of vegetable, that is clover leaf, and stewed sprout, presented with mixture petis which its flavour is typical representing of sweet potatoes, peanut, and brown sugar, and also equiped by the crisply puli crackers. Semanggi vended usually by a woman which circling around some area, its seller generally ages woman which still impose the jarit (kind of saroong) at the same time carry on the basket contain the clover substance on the back and one plastic big contain the crisply puli crackers. For You which curious with this unique food, can stop by to Surabaya Plaza Hotel which is performing a menu containing Surabaya Traditional food, like Semanggi Suroboyo, Rujak Uleg, Rujak Tolet, Rujak Sayur, and the freshy sinom in café Taman. Every day start at 13.00 – 17.00 wib.

Rujak Cingur


Arrive in Surabaya, there will be some less otherwise taste the Rujak Cingur (Spicy Salad). This food, have become the unique taste of Surabaya. Its mixed Flavour is really unique, because combine the young banana slice, roasted peanut, demerara, onion fry, and typical petis (Prawn Sauce). Feel the sweet, briny, fresh and a few casquette uniting by various slice of fruit type. There is, cucumber, bengkoang, young mango, pineapple and kedondong added with lontong, tofu, tempe, bendoyo or krai, and also vegetables like sprout, kangkung, and string bean. According to its name, not left behind cingur (unique cows beef). At some places, rujak presented on the banana leaf (pincuk). The following is some places that you can find Rujak Cingur :

Rujak Cingur Achmad Jais, Jl Achmad Jais Surabaya
Rujak Cingur Pores Embong Sawo, Jl Embong Sawo Surabaya
Rujak Cingur Delta Plasa Surabaya, Jl. Pemuda Surabaya
Rujak Cingur Peneleh, Jl Peneleh Surabaya
Pujasera Galaxy Mall, Jl Kertajaya Indah Timur




The Delicious of Pecel Jawara


Eventhough it has the same term, but pecel (traditional Javanese food consist of rice cover by various vegetables and peanut sauce as its topping) in the reality has a lot of version. For example pecel Blitar, Nganjuk, Kediri, Ponorogo, and Madiun. Although its substance has no difference with others, but each have its uniqueness. Its difference start from vegetable type and its flavour. In its presentation, there are multifarious steam vegetables and also fresh lalapan (vegetable tahat you can directly eat). Presented with peanut sauce. As reference, there is nothing wrong if you try the place following :

Pecel Ketabang, Jl Ketabang Kali behind Plasa Surabaya
Warung Bu Kus, Jl Bratang (near Hotel Narita)
Pecel Tapaksiring, Tennis Court PJKA Jl Tapaksiring
Pecel Pandigiling, Jl Pandigiling In front of Purnama Motel
Pecel Kertajaya, Jl Kertajaya (near Suzana kiosk)
Pecel Madiun, Jl Indrapura

Sate Kelopo


It is in the roadside of Walikota Mustajab street, most of Surabayanese mention the road as Ondomohen. Beside narrow street, precisely in front of photo copy kiosk. Coconut Satay or sate kelopo (in Javanese), differing from other type of satay, because the steak is scattered by the coconut rasp. This makes the odorous aroma and crispy likely compared to chicken or goat satay. "Coconut Satay is really different than the other satay," say Mrs Asih on of the satay seller. This bussinnes was started by her parent in law who was from Madura, then continued by Asih since 18 last year.

Its is about Rp 8500 for 10 stick of satays. " It is more expensive because its substance is special also," she said. Her satay is special because Asih always using choice substance, for example the flesh. It is selected by a flesh gulp in which its quality is nicest. This flesh is then locked out from its muscles so that is not hard eaten.


Lontong Balap Surabaya


Some says, it is the original food of Surabaya, besides Semanggi Suroboyo, and Rujak Cingur. Lontong balap, according to its name consist of slices of lontong (steaming rice covered with banana leaves), added with bean strouts soup, fried tahu (soya block), lentho, soya sauce, fried union, and chilli sauce. Lentho made of rice peanut (in Surabaya so called tholo added with the flour, koempheria galanga, leaf onion, orange purut, and salt. For some people, eat the lontong balap not yet complete, otherwise added with the cockle satay. The question is why it is called lontong balap (Balap in English mean Race) ? It is said, this name emerge from the style of lontong balap merchant in the past. All merchant used the big bamboo stick accomodating two clay frying-pan. Big size measure, its is clear weight shouldered. As a result, the merchant have to quicken its journey, provoking race. Since then, the term of lontong balap was emerge. So, where do we can enjoy the lontong balap ? Here are the list :

Lontong Balap in front of Grahadi, Jl Gubernur Suryo (near kantor pos)
Lontong Balap Rajawali, Jl Rajawali (opposite of Bank Eksekutif)
Lontong Balap Garuda, Jl Kranggan
Lontong Balap RIA, Jl Kombes Duryat
Warung Lontong Balap, Jl Kepanjen (in front of SMPN 2 Surabaya)
Lontong Balap Kertajaya, Jl Raya Gubeng Kertajaya XV
Lontong Balap Raya Gubeng, Jl Raya Gubeng (beside BNI)
Pasar Blauran, Jl Blauran (there are many in this street)


Kupang Lontong


Kupang Lontong is a typical coast food that consisted of the rice cake and mixed with the kupang broth (a kind of oyster/the small shellfish), and it is served with the chili whim in accordance with the customer taste. This food is peddled by being borne to whole of Surabaya city and it can also be found in Pujasera.

LAYER CAKE OF RICE

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?

LAYER CAKE OF RICE

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?