Typical East Java in One Plate: Savory, Sweet, Fresh Sego Cindelaras

Urap, tamarind, and chili paste are neatly arranged next to rice wrapped in banana leaves. Paired with side dishes of chicken, shrimp, salted fish, tofu, tempeh, and puli crackers. The taste of East Java summarized in one dish.

EXECUTIVE chef Luminor Hotel Sidoarjo Agung Wijaya said, the dish departed from the idea of describing the folklore of East Java Cindelaras. The choice of fried chicken as the main dish was also inspired by this folklore. Cindelaras is said to have had a magic chicken which he found in the forest.

The fried chicken in this menu was previously grilled with yellow spices consisting of turmeric, garlic and red, coriander, candlenut, and cayenne pepper that were ground until smooth. “Just like the usual way of uncovering, we stir-fry the spices for a while, add water, then add the chicken,” he said. After it is enough, let it sit for a while, then fry it in hot oil.

Agung combines chicken with urap, salted fish, tofu-tempe, and puli crackers. “Generally, the urap in this area is usually spicy. I made this a little sweeter to suit the tongue of people outside East Java as well. If you want spicy, we provide chili paste,”he said.

For the salted fish, choose the wide one. Usually, wide-shaped salted fish has a savory taste, but not too salty. Therefore, when juxtaposed with tamarind vegetables, it will taste more delicious. “In addition, for the crunchy sensation, we have Puli crackers. East Java people really like food that has a crunchy sensation,” said Agung.

In addition, to indicate if you are eating in the Sidoarjo area, don’t forget to add two grilled sea prawns. Processing shrimp by grilling is chosen so that the distinctive sweet and savory taste of the shrimp can come out more. “When fried, shrimp usually shrink,” he said.

Agung said that because there are so many side dishes in a plate, the best thing to do is start by eating rice mixed with urap, then take a bite of salted fish plus sour vegetable sauce. Or you can also eat chicken and shrimp mixed directly with urap. “For Indonesian tastes, this is really good for breakfast or lunch because there is a fresh tamarind vegetable gravy,” he said.

RECIPE SEGO CINDELARAS

MATERIALS

1 village chicken

Jambrong salted fish according to taste

Shrimp

Know

Tempe

Puli crackers

GROUND SPICES

Garlic 14 grams

Shallots 50 grams

Turmeric 10 grams

Coriander 3 grams

Pecan 10 grams

Cayenne pepper 5 grams

URAP

Carrot 20 grams

Cabbage 40 grams

Serundeng 10 grams

CORN ACID VEGETABLES

Sweet corn

Tomatoes

Big red chili according to taste

Water 200 ml

Tamarind according to taste

HOW TO MAKE

1. Chop the onion, garlic, coriander, candlenut, turmeric, cayenne pepper, and lemongrass.

2. Saute the chopped herbs until fragrant.

3. Unkep the free-range chicken into the stir-fry for an hour over low heat to allow the spices to infuse.

4. Boil 200 ml of water, then add tamarind, sweet corn, tomatoes, and red chilies to make sour vegetables.

5. Boil the carrots and cabbage half cooked, then mix with the serundeng to make urap.

6. Then, fry the jambrong salted fish, tofu, tempeh, and puli crackers.

7. Grill the shrimp and fry the chicken that has been uncovered until cooked.

8. Serve with hot rice to make it more delicious.

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