Translations:Javanese cuisine/19/en

Semarang

Soto Semarang, a variant of soto from Semarang. It is a chicken soup with rice vermicelli and tomato, served with potato perkedel, fried tempeh, and satay of cockles and chicken intestines, with lime and krupuk (crackers).

• Bandeng Juwana: processed tender boned milkfish originated from the fishing town of Juwana, east of Semarang. Although originated, produced and processed in Juwana, it is largely sold in Semarang.
• Lumpia Semarang: fried or steamed spring rolls. The filling varies, but consists mainly of meat and bamboo shoots. It is served with sweet fermented soybean sauce (tauco) or sweet garlic sauce. Another accompaniment is acar (Indonesian-style sweet and sour cucumber pickle) and chili.
• Nasi ayam: a dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy.
• Roti ganjel rel, rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. Usually served during Dugderan and Ramadan.
• Soto Semarang: a chicken soup in a small personal serving; mixed with rice, perkedel, and satay of cockles, chicken intestines, and quail eggs. One of the famous Soto Semarang is Soto Bangkong. Named after Bangkong crossroad in Semarang.
• Wingko Babat: a cake made largely of glutinous rice and desiccated coconut, toasted and sold warm. Although it originated from Babat, East Java, it is popular in Semarang. Care should be taken to differentiate between Babat and babat. Babat is a city in East Java, part of the North Coast Road and where wingko Babat came from, while babat is tripe, an ingredient often used for Indonesian cuisine in general.