East Java Cuisine: Recipes & How To Make Them

by Jhon Lennon 46 views

Hey guys! Are you ready to dive into the mouthwatering world of East Java cuisine? East Java, known as Jawa Timur in Indonesian, is a province that boasts a rich culinary heritage. From savory dishes bursting with spices to sweet treats that will make your taste buds dance, East Java has it all. So, if you're a foodie or just someone curious about Indonesian food, you're in for a treat! In this article, we're going to explore some of the most iconic makanan khas Jawa Timur (traditional East Java food) and how you can recreate them in your own kitchen. Get ready to embark on a culinary adventure!

Rawon: The Rich and Savory Beef Stew

Let's kick things off with Rawon, often hailed as the king of East Java soups. This dark, rich, and deeply flavorful beef stew is a must-try. What sets Rawon apart is its unique ingredient: kluwek, or black nuts. These nuts give Rawon its distinctive color and earthy flavor. Trust me, it's an experience you won't forget!

Ingredients for Rawon

To make authentic Rawon, you'll need:

  • 500g of beef, preferably chuck or brisket, cut into cubes
  • 100g of kluwek (black nuts), soaked in hot water
  • 2 liters of beef broth
  • 3 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 2 cm of ginger, bruised
  • 2 cm of galangal, bruised
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon of cumin powder
  • 3 candlenuts, roasted
  • Salt and sugar to taste
  • Spring onions, chopped (for garnish)
  • Fried shallots (for garnish)
  • Bean sprouts (for serving)
  • Salted duck egg (for serving, optional)
  • Sambal (for serving, optional)

How to Make Rawon

  1. Prepare the Kluwek: Soak the kluwek in hot water for at least an hour. Crack them open and scoop out the flesh. Set aside.
  2. Make the Spice Paste: In a blender or food processor, combine the onion, garlic, ginger, galangal, coriander powder, cumin powder, candlenuts, and kluwek flesh. Blend until you get a smooth paste.
  3. Sauté the Spices: Heat the vegetable oil in a large pot. Add the spice paste and sauté until fragrant, about 5-7 minutes.
  4. Add the Beef: Add the beef cubes to the pot and stir until they are browned on all sides.
  5. Pour in the Broth: Pour in the beef broth and bring to a boil. Reduce the heat and simmer for at least 2-3 hours, or until the beef is very tender. Skim off any scum that rises to the surface.
  6. Season and Serve: Season with salt and sugar to taste. Garnish with chopped spring onions and fried shallots. Serve hot with rice, bean sprouts, salted duck egg (optional), and sambal (optional).

Rawon is more than just a soup; it's a cultural experience. The combination of tender beef, the unique flavor of kluwek, and the aromatic spices create a symphony of flavors that will leave you craving more. This dish is deeply rooted in East Java's culinary traditions and is often served during special occasions and family gatherings. So, next time you're looking for a hearty and flavorful meal, give Rawon a try. You won't be disappointed!

Rujak Cingur: A Salad with a Twist

Next up, we have Rujak Cingur, a truly unique and adventurous East Javanese salad. What makes it so special? Well, it includes cingur, which is boiled cow's snout! Don't let that scare you off, though. The combination of textures and flavors in Rujak Cingur is absolutely delightful.

Ingredients for Rujak Cingur

Here's what you'll need to make Rujak Cingur:

  • 200g of cingur (cow's snout), boiled and sliced
  • 100g of tofu, fried and cubed
  • 100g of tempeh, fried and cubed
  • 1 cucumber, sliced
  • 1 unripe mango, sliced
  • 1 pineapple, sliced
  • Bean sprouts
  • Water spinach (kangkong), blanched
  • Long beans, blanched
  • For the Peanut Sauce:
    • 150g of roasted peanuts
    • 2-3 bird's eye chilies (adjust to your spice preference)
    • 1 clove of garlic
    • 1/2 teaspoon of shrimp paste (terasi)
    • 1 tablespoon of tamarind paste
    • 2 tablespoons of palm sugar
    • Salt to taste
    • Water to adjust consistency

How to Make Rujak Cingur

  1. Prepare the Peanut Sauce: Grind the roasted peanuts, chilies, garlic, and shrimp paste using a mortar and pestle or a food processor until you get a smooth paste.
  2. Add the Wet Ingredients: Mix in the tamarind paste, palm sugar, and salt. Add water gradually until you reach your desired consistency. The sauce should be thick but pourable.
  3. Assemble the Salad: Arrange the cingur, tofu, tempeh, cucumber, unripe mango, pineapple, bean sprouts, water spinach, and long beans on a plate.
  4. Drizzle with Peanut Sauce: Generously drizzle the peanut sauce over the salad.
  5. Serve Immediately: Rujak Cingur is best served fresh. You can also sprinkle some fried shallots on top for added flavor.

Rujak Cingur is not just a salad; it's an adventure for your taste buds. The combination of the chewy cingur, the crispy tofu and tempeh, the fresh vegetables and fruits, and the rich peanut sauce creates a symphony of flavors and textures that is truly unique. It's a dish that reflects East Java's culinary creativity and its willingness to embrace bold and unconventional ingredients. So, if you're feeling adventurous, give Rujak Cingur a try. You might just discover your new favorite salad!

Sate Klathak: Yogyakarta's Grilled Skewers

Okay, so Sate Klathak is technically from Yogyakarta, which is in Central Java, but it's so popular and delicious that it deserves a mention! What sets Sate Klathak apart is that the meat is grilled on skewers made from bicycle spokes. This supposedly helps the meat cook more evenly.

Ingredients for Sate Klathak

To make Sate Klathak, you'll need:

  • 500g of lamb meat, cut into cubes
  • Salt to taste
  • White pepper to taste
  • Lime juice
  • For the Sauce:
    • 2-3 bird's eye chilies, finely chopped
    • 4 shallots, finely chopped
    • Lime juice
    • Sweet soy sauce (kecap manis)

How to Make Sate Klathak

  1. Marinate the Lamb: Marinate the lamb cubes with salt, white pepper, and lime juice for at least 30 minutes.
  2. Thread onto Skewers: Thread the marinated lamb cubes onto bicycle spoke skewers.
  3. Grill the Satay: Grill the satay over charcoal until cooked through and slightly charred. Make sure to turn the skewers regularly to ensure even cooking.
  4. Prepare the Sauce: In a small bowl, combine the chopped chilies, shallots, and lime juice. Add sweet soy sauce to taste.
  5. Serve Immediately: Serve the grilled satay with the chili-soy sauce.

Sate Klathak is a testament to the beauty of simplicity. The dish consists of tender, juicy lamb skewers seasoned with just salt, pepper, and lime, grilled to perfection over charcoal. The unique use of bicycle spokes as skewers is a quirky touch that adds to the dish's charm. Served with a simple yet flavorful chili-soy sauce, Sate Klathak is a celebration of the natural flavors of lamb. It's a dish that is both satisfying and comforting, perfect for a casual meal with friends or family.

Tahu Campur: A Flavorful Tofu Soup

Let's move on to Tahu Campur, which literally translates to "mixed tofu." This hearty soup is a popular street food in East Java, especially in Surabaya. It's a flavorful combination of tofu, beef, noodles, and shrimp paste broth.

Ingredients for Tahu Campur

Here's what you'll need to make Tahu Campur:

  • 200g of tofu, fried and cubed
  • 100g of beef, boiled and sliced
  • 50g of shrimp, boiled
  • Yellow noodles
  • Bean sprouts
  • Lettuce, shredded
  • Kerupuk (crackers)
  • For the Broth:
    • 1 liter of beef broth
    • 2 tablespoons of shrimp paste (petis udang)
    • 2 cloves of garlic, minced
    • 1 green onion, chopped
    • Salt and pepper to taste

How to Make Tahu Campur

  1. Prepare the Broth: In a pot, combine the beef broth, shrimp paste, garlic, and green onion. Bring to a boil and season with salt and pepper to taste.
  2. Assemble the Soup: In a bowl, arrange the tofu, beef, shrimp, yellow noodles, bean sprouts, and lettuce.
  3. Pour the Broth: Pour the hot broth over the ingredients in the bowl.
  4. Garnish and Serve: Garnish with kerupuk and serve immediately.

Tahu Campur is a delightful culinary creation that brings together a medley of flavors and textures in a single bowl. The combination of soft tofu, tender beef, succulent shrimp, and various vegetables, all bathed in a rich and savory shrimp paste broth, creates a symphony of tastes that is both satisfying and comforting. The addition of crunchy kerupuk adds a delightful textural contrast. Tahu Campur is a popular street food in East Java, enjoyed by people of all ages. It's a dish that is both affordable and delicious, perfect for a quick and satisfying meal.

Lontong Balap: A Rice Cake Feast

Last but not least, we have Lontong Balap, a specialty from Surabaya. This dish features lontong (compressed rice cake) served with tofu, lentil sprouts, fried onions, and a flavorful shrimp paste sauce.

Ingredients for Lontong Balap

To make Lontong Balap, you'll need:

  • Lontong (compressed rice cake), sliced
  • Tofu, fried and cubed
  • Lentil sprouts (tauge)
  • Fried shallots
  • Kerupuk (crackers)
  • Sambal (optional)
  • For the Sauce:
    • 2 tablespoons of shrimp paste (petis udang)
    • 2 cloves of garlic, minced
    • Bird's eye chilies (optional, for spice)
    • Sweet soy sauce (kecap manis)
    • Water

How to Make Lontong Balap

  1. Prepare the Sauce: In a small bowl, combine the shrimp paste, garlic, and bird's eye chilies (if using). Add sweet soy sauce and water to adjust the consistency.
  2. Assemble the Dish: Arrange the sliced lontong, tofu, and lentil sprouts on a plate.
  3. Pour the Sauce: Pour the sauce over the ingredients.
  4. Garnish and Serve: Garnish with fried shallots and kerupuk. Serve with sambal on the side, if desired.

Lontong Balap is a classic East Javanese dish that showcases the region's love for bold flavors and simple ingredients. The combination of the soft lontong, the savory tofu, the crunchy lentil sprouts, and the rich shrimp paste sauce creates a harmonious blend of textures and tastes. The dish is typically garnished with fried shallots and kerupuk, adding a delightful crunch. Lontong Balap is a popular street food in Surabaya, often enjoyed as a quick and satisfying meal. It's a dish that is both affordable and delicious, perfect for a taste of East Java's culinary heritage.

So there you have it, guys! A glimpse into the amazing world of East Java cuisine. These dishes are just the tip of the iceberg, but they're a great place to start exploring. Happy cooking and selamat makan (bon appétit)!