Translations:Javanese cuisine/34/en
Other East Javanese cuisine
- Kare rajungan: curry dish cooked using portunidae.
- Lontong balap: literally means "racing rice cake", which is a dish of rice cakes, fried tofu, and beansprouts, doused in kecap manis and sambal sauce. In the past, lontong balap hawkers carried their wares in a large, heavy metal urn. The heaviness caused them to have to walk really quickly while carrying it, so they looked like they were "racing".
- Madumongso: a sweetmeat made from fermented black glutinous rice, cooked in coconut milk and sugar. It is sticky and very sweet, and comes wrapped in panties.
- Roti konde: a type of roti canai. Their recipes are stolen from Indian paratha.
- Sate Ponorogo: a variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chili, and garnished with shredded shallots, sambal, and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole on one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates and must be replaced.
- Tahu campur: a beef and offal soup, mixed with fresh vegetables, potatoes, rice cake, and tofu. The secret ingredient is the caramelized fermented shrimp paste (petis) which is mixed in just before serving.
- Tahu tek-tek: a dish containing cut-up fried tofu, boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp paste (petis), chili, and garlic.