Indo Today – Travelling to Bromo and Ijen Crater in East Java will be even more complete by tasting the typical culinary in this area.
There are many choices of typical foods in East Java, with flavours that tend to be spicy, savoury, and salty.
One of the typical foods is Tahu Campur which is original from Lamongan Regency. The delicacy lies in the shrimp petis, which is the seasoning.
This shrimp petis is combined with savoury gravy, as well as dagung lamur or beef leg veins. The presentation is also quite unique.
Reporting from the Jatmprov page, shrimp petis is spread on a plate. Then give a little gravy to dilute.
Next, it is sprinkled with tofu, yellow noodles, sprouts, sliced cassava cakes, and a sprinkle of lettuce.
Another traditional East Javanese food is rujak cingur which is served with a piece of mouth or a cow’s muzzle.
Usually, rujak cingur is accompanied by kale vegetables, sprouts, long beans, and cucumbers. For seasoning, fried beans, cayenne pepper, and young banana sugar are used, along with shrimp petis.
There is also nasi tumpang which is a typical dish of Kediri Regency. This menu is similar to pecel rice, but the difference is that tumpang rice uses tumpang chili sauce.
This sambal tumpang uses stale tempeh as a base ingredient and is cooked with chicken and rambak or cowhide.
Another culinary option in East Java is rawon or nasi rawon, which is a meat soup with black spices containing kluwek.
This rawon rice is easy to find in Surabaya, Probolinggo, Lamongan, and Pasuruan. The meat in rawon usually consists of beef that is cut into small pieces.
As for rawon seasoning, it uses a mixture of onions, garlic, and galangal, coriander, lemongrass, turmeric, chili, salt, and vegetable oil.
Serving rawon along with rice sprinkled with sprouts, onion leaves, crackers, and chili sauce.
There is also a dish called Lamongan chicken soto which is characterised by the addition of shrimp cracker powder called poya.
This soto lamongan is very delicious, with ingredients including chicken broth, legs, and offal or liver and gizzards.
The spices from solo lamongan use spices, including turmeric, cumin, coriander, galangal, onions, garlic, lemongrass, kaffir lime leaves, hazelnuts, pepper, soy sauce, monosodium glutamate, and salt.
There is also an additional milkfish that is boiled with spices until it crumbles into a sauce. (*)
