Tahu Pong

Another typical food from Semarang who made toufu in addition toufu dreadlocks (tahu gimbal). Yes, toufu pong (tahu pong) is one of the typical food in the city of Atlas. Incomplete feel if you play to Semarang have not tasted the toufu pong (Tahu Pong).

Why called toufu pong (tahu pong)? This food-based toufu without content aka Hollow (blank). Toufu pong (Tahu Pong) usually directly in the cooking when we booked, so it is still in a state served hot.

It will then also presented that is blackish brown gravy sauce soy sauce paste to mencocol the toufu pong (tahu pong). It was sweet and savory flavor of garlic with enough sting.

In addition to toufu regular pong, is also a menu of toufu dreadlocks (tahu gimbal), taoufu kopyok (tahu kopyok) and toufu chinese soft. Toufu presented more solid roof eaves and with a rather large portion, and the add 1 fried egg in the grain dry.

As for toufu 'kopyok martabak similar eating eggs. Where toufu destroyed and at kopyok (mixed) with eggs plus the added didadar scallions.

And as a complement to all the above menu is made pickled radish shavings. It feels fresh as a bidder in a spicy gravy sauce kecapnya on the tongue.

In Semarang you can enjoy the toufu pong (tahu pong) in Jl.Gajah Mada and in Jl.Depok already quite famous.

For the relatively cheap price, with cash 10,000 - 20,000 you can enjoy the warmth of toufu pong (tahu pong) Semarang.

they named it tahu pong

Lumpia From Semarang

Lumpia Semarang is a kind of food rollade contain bamboo shoots, eggs, and chicken or shrimp.

Lumpia Semarang flavor is a mix of Chinese and Indonesian flavor, because it is orangTionghoa Semarang inventor who is married to an Indonesian.

This food is sold and is known to begin in of Semarang at the time the Games Ganefo in the reign of President Sukarno.

  

Variations Lumpia Semarang

In Semarang today there are five "stream" lumpia Semarang with different tastes. First flow of Gang Lombok (Siem Swie Kiem), Second, flow Jalan Pemuda (deceased Siem Swie Hie), and third, flow Jalan Mataram (deceased Siem Hwa Nio). The third stream comes from one family Sing Gwan Siem Nio-Tjoa Po-law and daughter who is a single creator lumpia Semarang, Tjoa Thay Yoe-Wasih.

The fourth stream is the number of former employees of Street Youth spring rolls, and the flow of the five were people with backgrounds culinary hobby that makes spring rolls with learning outcomes of the spring roll recipe that has been circulating.

Current oldest generation, ie third generation Siem Swie Kiem (68), remains faithfully serving customers in his father's legacy kiosk (Siem Gwan Sing) in Gang Lombok 11. Gang Lombok specialty spring rolls, according to a number of fans who had met in kiosks are odorless bamboo sprout concoction, mix well egg and shrimp are not fishy.

Lumpia made the fourth generation we can get in the stall lumpia Siem Siok aka Mbak Lien Lien (43) on Road Youth and Road Pandanaran. Mbak Lien kiosks continue his late father, Siem Swie Hie, who is the brother of Siem Swie Kiem, at Jalan Pemuda (Grajen Gang mouth) as he opened two branches in Jalan Pandanaran.
lumpia Mbak Lien this peculiarity is its contents are added to chicken meat concoction. When beginning to continue the business his late father, Mbak Lien makes three kinds of spring rolls, ie the contents of the shrimp spring rolls, chicken spring rolls contents (for an allergy shrimp), and special spring rolls contain a mixture of shrimp and chicken. But, feeling the rush and especially most buyers prefer the special, now Mbak Lien only make one kind only, that is special to the content of bamboo shoots spring rolls of shrimp and chicken mixed.

The other fourth generation, namely the children of the deceased Siem Hwa Nio (older sister of Siem Swie Kiem) continued her stall in Jalan Mataram (Jalan MT Haryono) in addition to opening new kiosks at several places in the city of Semarang. Among the deceased children Siem Hwa Nio have also opened branches in Jakarta. There are even grandson of the late Siem Hwa as the fifth-generation Nio open spring rolls alone kiosk in Semarang.

In addition to families ancestral creator lumpia semarang, now many people "outsiders" who make lumpia semarang. They generally their former employees. Those who have also helped to enliven the culinary hobby business to make lumpia lumpia semarang own, like Lumpia Express, Phoa Kiem Hwa from Semarang International Family and Garden Restaurant in Jalan Gajah Mada University, Semarang.

Bakso Balungan

One of the specialties of Demak, which is also known as the City Mayor, not only soto buffalo. If a visit to the city of Demak, you should try too typical foods, namely balungan meatballs. Named meatballs balungan (bone) because the meatballs are served not merely just meatballs, minced meat rolls that are gravy. Meatball this one piece dikompliti with bones that are still wrapped in slices of meat. Sometimes there is also cartilage is crunchy to eat.

Enjoyment meatballs meatballs balungan lies not in itself, but a way of enjoying the bits of meat and gnaw on the bone fragments is exciting, so often times make meatball lovers addicted. Each portion of meatballs balungan in the shop, shoppers can find a bowl that contains four balls and three or four pieces of bone. "If you want to add salt, chili or sauces are available.

Some fans the meatballs in the meatball balungan Demak admit to taste good and how to treat the bone was already fit, that is not tough and is crunchy. This is thanks, adjusted bone stew to keep the not too raw or too ripe, so is not easily destroyed.

It was still easy to find because balungan delivered by the seller to the house. Balungan meatball soup business comes from buffalo which is the typical kind of soup in the area of Demak, Kudus, Pati, and surrounding areas. If the buffalo meat is widely used for soup and rawon, the bones used to mix the meatballs.

Sego Gori or Megono

Sego gori or megono

Megono, yummie.... ^_^

Megono, the young jackfruit slices seasoned with coconut sambal. It was tasty and spicy and perfect, usually served while still hot with an additional menu vegetables fried bananas and fish. In [Regency Pekalongan] southern food usually is made when he was a celebration which is then provided for by-by invited guests. This custom has been handed down from time immemorial. This rice wrapped in teak leaves or banana leaves can also be with, and they used to call it by name "Sego Gori" (Name of Megono).

Tahu Pletok

Tahu Pletok, original menu from tegal

The food turned out to be processed with various creations. Know for example. Once there Tahu Brintik, there is now a new type, Tahu pletok? They say this one is the original menu Tegal.

According to Ruth Andijani that sell in bookstores Alebene, Jl Sukajadi 189, Tahu pletok because when frying sounds "pletok-pletok". The sound came out because one of the fill material is a mixture of flour if fried would pletok-pletok wheezes.

Tahu Pletok of course the main ingredient is Tofu. Tofu fried first. Having set aside knowing split then filled with batter contents consisting of a mixture of starch and secret spices.

When fried, the dough will expand as content is shaped flowers. If at first glance, the shape is not far different from Batagor. To taste, please taste alone. One portion is USD 5,500 for 3 pieces Tahu pletok.

Sate Blengong Khas Brebes

What is this ???
hah... Sate  Blengong ??

hmmm... Yummi..

please, make me a serving of Sate Blengong ^_^

Sate Blengong

Sate Blengong are one species of duck and entog marriagebetween a processed or fried, then served with chili sauce andfresh vegetables and hot rice. Serving food from poultry waslimited to this area of Rawa Sheet Brebes, Central Java.

Special restaurants sell sate belengon who also holds theresidence is located far from centers in the region Sheet BradfordMarsh. Nevertheless before dining sate Blengon this go on at 13:00 pm noon, the visitors had arrived and waited Blengon meatthat is still in pieces cut into pieces and boiled it.

Besides always visited by the local government civil servantsBrebes, restaurants sate Blengong may occasionally be visited byRegent Brebes at lunch.

sate blengong served with vegetables, chilli sauce and hot rice,this dish blengong served with hot pot of teawhich is ahallmark of Bradford and surrounding areas . As well as the onion-producing areas, Brebes district is also famous for salted duckeggs and meat is cooked blengon satay and fried curry spices.

Telur Asin

 What is this ???

and this ????







                                                    

                                                       Telur Asin

Telur Asin is a general term for egg-based dishes are preserved by salty (too much salt is given to deactivate enzymes decomposer). Most of the Terlur Asin are duck eggs, although it is possible for the eggs to another. Period expired eggs can reach one month (30 days).
These snacks are practical and can be combined with a variety of dishes such as rice jamblang, and rice Lengko, even can be eaten without rice. Fishermen who go to sea, or people who travel for a long time used to carry eggs for lunch.
In Central Java, Brebes area known as the main producer of telur asin. telur asin industry in Brebes quite extend to the available a wide selection of quality telur asin. Each manufacturer has its own seal which usually can be seen on the egg shell. Though tastes vary, telur asin of high quality have assessed the characteristics of the egg yolk until light reddish-orange, "dry" (if bitten not remove fluid), does not cause fishy odor, and taste salty does not sting.