Semanggi Surabaya

Semanggi or sometimes being called as pecel semanggi, is one of Surabaya traditional culinary. This food is rare to be found, and tends very difficult to find. The problem is about the limitedness of the semanggi or clover leaves as the main ingredient.

The sellers who sell Semanggi is commonly middle-aged ladies who walk around the menu by lifting up the basket while making some particular noise like “Semanggiiiiiii” in order to let the people know their existence.

The ingredient in pecel semanggi is, of course, Semanggi leave (Marsilea crenata) or boiled clover leaves, there is also boiled bean sprouts. Those leaves are completed by the seasoning sauce that made of boiled sweet potato (Ipomoea batatas) mix with palm sugar, salt, shrimp paste, little bit peanut and chili. Mix all the ingredients until it formed of sauce.

This pecel served without rice, only clover and bean sprouts vegetables which sprinkled the seasoning sauce and served in banana leaf Pincuk, it is kind of banana leaf that folded and used as kind of plate. There is no spoon or fork to eat this food but krupuk. We can eat this pecel semanggi using particular cracker called kerupuk puli. This cracker is made of rice, some Javanese people call this cracker as kerupuk gendar. This cracker is large enough, and we can just chunk the cracker to be the spoon and eat together with the dishes.

The price is similar between those walking ladies, which is cost around Rp. 3,500 per pincuk. But if we buy semanggi in restaurant or stalls it will cost Rp. 8,500 – Rp. 10,000 per pincuk. Convenient takes more price.

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Rawon

Rawon or Nasi Rawon (Rawon Rice) is a strong rich tasting traditional Indonesian beef black soup. Rawon is originally from Surabaya, it is black because it uses black nuts/keluwek/kepayang in Malay (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup.

The soup is made of ground mix­ture of garlic, shallot, keluwak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets fragrant. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings. The spe­cial dark/black color of rawon comes from the keluak as the main spice.

The soup is usually garnished with green onion and fried shallot, and served with rice, hence the name Rawon Rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.

It is better served hot and ate at any times. Together with Soto, Rawon is also having popular name among the society around East Java or outside province. There are stalls that put Rawon into their menus and there are also particular stalls that significantly serve Rawon as their main menu.

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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 a typical of cake which 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. The taste of savory from the coconut milk that blend with the sweet of sugar is having unique taste.

It sweet everyone…

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.

More info
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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…

More details

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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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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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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 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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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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