1 / 19

S urabaya’s Traditiona l Food

S urabaya’s Traditiona l Food. Culinary 4 Kartika, Jessica, Nia, An an. What is T raditional F ood ?. Traditional foods are foods in their original form , from certain places and as they have been eat e n for centuries. They are not modernized foods .

takoda
Download Presentation

S urabaya’s Traditiona l Food

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Surabaya’s Traditional Food Culinary 4 Kartika, Jessica, Nia, An an

  2. What is Traditional Food? Traditional foods are foods in their original form, from certain places and as they have been eaten for centuries. They are not modernized foods. They are foods that our ancestors would have eaten. They are simple and are foods that have long history of supporting good health.

  3. Lontong Balap • This is a simple traditional food from Surabaya in East Java. • Consists of: • Lontong (rice cake) • Tauge (bean sprouts) • Fried tofu • Lentho • Soy Sauce • Fried onion • Chillli sauce • It is usually served with oyster satay(sate kerang)and crackers.

  4. Lontong Mie • Is one of Surabaya’s traditional foods. • Similar to LontongBalap but with noodles and sometimes meat. • Consists of noodle, lontong, and taoge (bean sprouts) in a gravy made from soy sauce and shrimp paste.

  5. Tahu Campur • Is a food thathas it’s origins in Lamongan. It has become famous in Surabaya. Just like other traditional foods from Surabayait has the unique taste of petis(shrimp paste). • Consists of: • Fried tofu • Taoge (bean sprouts) • Kikil (cow’s feet) • Noodle • Lettuce • Shrimp black paste • Fried onions

  6. Soto • Soto is a traditional food mainly composed of broth, shredded chicken, fried potato, steamed egg and vegetables. • Its best eaten with rice and sometimes lontong. • Soto is considered as Indonesia’s national dish. It is served on all the islands in the country in a wide range of variations.

  7. Rawon • Rawon is an Indonesian traditional beef black soup and is originally from Surabaya. • It uses keluak (black nuts) as the main spice which gives the strong nutty flavour and dark color to the soup. • Despite the dark color of the soup many people around the world fall in love with Rawonafter the first taste.

  8. Rujak Cingur • Is one of the traditional foods from Surabaya, East Java. It is a vegetable salad with roasted shrimp paste. • It consists of: • Lontong (rice cake) • Noodle • Vegetables, such as long beans, cucumber and taoge (bean sprouts) • Fruits, such as young mango and bengkoang(turnip) • Fried tofu and fried Tempe • Cingur

  9. SemanggiSuroboyo • Is one of Surabaya’s most well known traditional foods. It is like Pecelbut with different vegetables. • Semanggi (Clover leaf), consist of two kinds of vegetable - clover leaf, and stewed sprout. • Its flavour comes from sweet potatoes, peanut, and brown sugar. • It is usually served with the crispy puli crackers.

  10. Es Dawet • It is a sweet traditional drink from Surabaya. The recipe comes from Jepara, Central Java. • The drink consists of : • Coconut milk (santan) • Dawet (made from rice flour) • Jackfruit • Brown sugar syrup • Ice cube

  11. Sate Kerang • Sate kerang is atraditional food from Indonesia, especially Surabaya. • This sate kerang is usually served with lontong (rice cake), soy and chili sauce. • The uniqueness of this sate kerang is that the meat is boiled not grilled or baked.

  12. Sate Klopo • Sate klopo is one of the many different kinds of satay in Indonesia. It is a food from Surabaya but the original recipe came from Madura. • It is different from other kinds of sate because it has a coconut taste. Grated coconut covers the grilledbeef. • It is served with the same peanut sauce that other satays have and uses sliced onion as garnish.

  13. Serabi • Serabi is an Indonesian pancake that is made from rice flour with coconut milk or grated coconut. • Most provinces in Indonesia has a Serabi recipe which suits local tastes. • It is thought that the name for the dish came from the originator of the recipe who was rying to recreate an original Serbian pancake.

  14. Bubur Madura • Bubur Madura is a traditional food from Madura. It has been adapted by cooks in Surabaya. • Delicious Bubur Madura is now available in many different cities. • This colorful porridge consist of rice flour, coconut milk,red pearls, black rice and brown sugar sauce.

  15. Lemper • Lemper is an Indonesian snack from Surabaya. It is made fromsticky rice filled with chicken, fish or abon (shredded meat). • The meat is rolled inside the sticky rice. It is then wrapped inside a banana leaf, oil paper or plastic sheet to make a packet ready for serving.

  16. Lepet Jagung • Lepet jagung is a traditional snack from Indonesia and was popular in Surabaya in the past. • The snack consists of grated corn, grated coconut, sugar, vanilla extract, salt and coconut milk (santan). • This snack is usually wrapped with the leaf of a corn before being steamed. This gives it its distinctive shape and aroma.

  17. Conclusion • After doing all the research,from primary and secondary recources, we can conclude that most of Surabaya’s traditional foods use petis (shrimp black paste) as their main flavour. We know that there are diferent kinds of Surabaya’s traditional foods and each has their own uniquecharacteristics. • We understand that not all Surabaya’s traditional foods are originally from Surabaya. They are adapted from other places in Indonesia.

  18. Bibliography Admin. “Rujak Cingur, Surabaya Traditional Foods.” [Online] Available http://indotour.org/culinary-tours/rujak-cingur-surabaya-traditional-food, January 2013. “Klepon,” [Online] Availbale http://en.wikipedia.org/wiki/Klepon, January 2013. SparklingSurabaya. “Food.” [Online] Available http://www.sparklingsurabaya.com/food/?m=traditional_food, January 2013. “Culinary Trip to Surabaya.” [Online] Available http://www.tasty-indonesian-food.com/surabaya-culinary-trip.html, January 2013. SajiSedap. “Sate Klopo.” [Online] Available http://www.sajiansedap.com/recipe/detail/7343/sate-klopo, January 2013. “Soto.” [Online] Available http://en.wikipedia.org/wiki/Soto_(food) , January 2013. “Es Dawet.” [Online] Available http://id.wikipedia.org/wiki/Es_Dawet, January 2013. “Lontong Balap.” [Online] Available http://id.wikipedia.org/wiki/Lontong_balap, January 2013. “Lontong Mie Surabaya.” [Online] Available http://itamappa.multiply.com/recipes/item/3/Lontong-Mie- JaSurabaya?&show_interstitial=1&u=%2Frecipes%2Fitem, January 2013.

  19. Bibliography “Tahu Campur.” [Online] Available http://id.wikipedia.org/wiki/Tahu_campur, January 2013. SajianSedap. “Tahu Campur (Lamongan).” [Online] Available http://www.sajiansedap.com/recipe/detail/10356/tahu-campur-lamongan, January 2013. S.Y, Sufi. Hidangan Jawa Timur. Jakarta; Seri Resep Daerah. 2001. Yasaboga. Jajan Pasar. Jakarta; Seri Resep Praktis. 2005. “Lepet Jagung.” [Online] Availablehttp://id.wikipedia.org/wiki/Lepet_jagung, January 2013. “Membuat Kue Lepet Jagung.” [Online] Available http://tropis-rindang.blogspot.com/2012/01/membuat-kue-lepet-jagung.html, January 2013. “Lemper.” [Online] Available http://en.wikipedia.org/wiki/Lemper, January 2013. Tedjokusuma, Prudianti. 1001 Resep Masakan Nusantara. Jakarta; Medpress. 2008.“What is Traditional Foods.” [Online] Available http://www.keeperofthehome.org/2011/04/what-is-traditional-food.html, January 2013

More Related