Indonesian Cuisine: Horse Soup, Maranggi Satay, Banana Epe, Sarabba, Grilled Konro and Sweet Potato Soup - JustMenong

Indonesian cuisine is famous for its variety of flavors and uniqueness. This time, bolangers will be invited to get acquainted with various regional specialties in Indonesia.

Coto Kuda, Horse Coto or Horse Soup

As the name implies, horse coto is a coto with the basic ingredients of horse meat. Coto itself is a typical Makassar soup dish. Coto Kuda typical of Jeneponto, South Sulawesi, was originally a special dish for the king or noble of Jeneponto. Coto Kuda is usually served with vegetable ketupat and onions. Horse meat fiber is larger and thicker when compared to beef fiber.

Coto the horse, finally swallowed it with the help of Teh Botol

For people with ulcers, coto Kuda is not recommended because it will cause heartburn and bloating only a few minutes after the dish slides into the stomach.

Sate Maranggi, Maranggi Satay

Maranggi satay is one of my favorite foods. Maranggi satay is a typical Purwakarta satay,  a city in West Java, that has a strong taste because the beef is soaked in spices before being roasted. Usually served with nasi uduk (rice uduk) or ketan (sticky rice) plus sambal (chilli sauce) oncom or peanut, maranggi satay is the menu of choice when visiting Purwakarta.

Maranggi Satay, Purwakarta

Maranggi satay can also be found in the Cianjur area, a city about 2 hours from Bandung. The price is more expensive than regular satay, one skewer 2500 - 3000 rupiahs. The more expensive the price, in one skewer only consists of meat and is not varied with fat. In contrast to Madura satay, which is mostly sold in the late afternoon, Maranggi satay is mostly served at breakfast.

Pisang Epe, Epe Banana

Epe banana is one of Makassar's culinary specialties, capital city of South Sulawesi Province. Pisang epe is made from kepok bananas that are old, flattened with a flat surface, then burned and poured with liquid brown sugar. Currently, Banana Epe sauce is available in various flavors such as chocolate, durian or jackfruit. Hundreds of Epe banana wheelbarrows can be easily found around Losari Beach, Makassar.

Pisang Epe di Pantai Losari

Sarabba

Sarabba is a health drink typical of Bugis, South Sulawesi. Sarabba is made from ginger, brown sugar and coconut milk (you can also add egg yolk and ground pepper) so that it gives off a warm aroma and taste when we drink it. Sarabba is easy to find in tourist areas. Although Sarabba is typical of Bugis, this drink can also be found along the Kendari coast, Southeast Sulawesi.

Konro Bakar, Grilled Konro

Still from Sulawesi, grilled konro is a bone that is still wrapped in beef ribs with a splash of peanut sauce and a distinctive blackish-colored konro soup. Grilled Konro itself is a modification of Konro Soup, which is a soupy dish with a dark brown color with kluwek fruit and coriander. Konro Bakar Karebosi Field is one of the famous konro Bakar culinary places.

Yummy😍

Sup Ubi

When you hear the word 'soup', you can imagine a kind of dish similar to the 'soup' of chicken or beef that we usually cook. Sliding into a shop right across from the Unity Monument in Kendari, capital City of Southeast Sulawesi, it turned out that 'sweet potato soup' was far from what it seemed. Sweet potato soup is a clear soup containing yellow noodles, sprouts and beef stew. The sweet potato referred to in this soup is fried cassava which is added to the soup as a complement. This soup comes from South Sulawesi. Sweet potato soup is more of a home-cooked dish, so it is rarely served in large restaurants and restaurants.

For bolangers who are not used to consuming soup served with fried cassava, this sweet potato soup is certainly a sensation in itself.

Getuk Goreng, Fried Cassava

Fried getuk is a typical snack from Sokaraja, Banyumas, Central Java. Getuk Goreng is made from cassava and palm sugar so it tastes very sweet. Initially fried getuk came from getuk that was not sold and processed again so that it can still be consumed. The packaging of woven bamboo is the main attraction for this Banyumas specialty.

For bolangers who don't really like sweet taste, it's not recommended to taste too much fried getuk. The sweet taste will last a long time on the teeth.

Tahu Gejrot, Gejrot Tofu

Tofu gembos, salt, cayenne pepper, shallots and brown sugar sauce in earthenware dishes are common sightings of tofu gejrot, a typical Cirebon food, a city in West Java. Eaten using a small stick made of bamboo, this dish is a favorite of many people because of its distinctive taste and aroma (be careful with the after taste of shallots afterwards).

Now that we know that gejrot has sold in many malls, some food courts in malls always provide this Cirebon specialty.

Rujak Beubek

Rujak beubek or rujak mashed is a typical West Javanese rujak consisting of mango, guava, kedondong, red sweet potato, yam and others that are ground with rujak seasoning in a special pounder with a pestle. The finished rujak is made in a container with leaves attached with a pointed stick. This rujak is peddled around using poles, although just like tofu gejrot, now rujak beubek has penetrated fast food counters in various malls.

Petis

Similar to kupat tofu, petis from Cirebon is made from small shrimp or fish that is used as a spice for several dishes. The petis color is quite unique, which is dark brown and has a distinctive aroma. petis can be served as a condiment that causes rice cake, fried tofu and bean sprouts with peanut sauce with crackers.

Bakmi Jawa

Javanese noodles from Wonosari, Gunung Kidul, Yogyakarta are cooked in a unique way using a brazier, charcoal and a small frying pan with a wooden handle. Distinctive aroma especially eaten while the sauce is still hot. Bakmie Jawa consists of 3 variants, namely boiled noodles, fried noodles and nyemek noodles (a gravy between boiled and fried).

Kolak Kampiun

Remember the Kampiun compote…remember Ramadhan… this Minangkabau compote is a meal for breaking fast because of its sweet taste. Kolak Kampiun consists of a mixture of banana compote, sweet potato compote, marrow porridge, candil porridge, pomegranate porridge, black sticky rice, white sticky rice and sarikaya. Currently, there are many champion compotes found and have been sold outside the month of Ramadan.

My Fav

Tahu Sumedang

Sumedang tofu is a well-known tofu so it doesn't only exist in the Sumedang area, West Java. This type of tofu is served hot with cayenne pepper, peanut sauce or chili sauce and rice cake and given a special woven bamboo container. Now many sellers are deliberately frying lontong as a friend of sumedang tofu, which tastes no less delicious than ordinary lontong.

Soto Sutri Purwokerto

Culinary in Purwokerto, don't forget to stop by in the Sokaraja area. Soto Sutri serves Purwokerto's signature soup that will tantalize your taste buds. Cut kupat, sliced beef, bean sprouts seasoned with onions, candlenut, ginger, turmeric and pepper does not contain fat because it uses the best quality beef.

Cuanki

Here it is.... one of Bandung's culinary specialties. Cuanki or "Cari Uang Sambil Jalan Kaki" or 'looking for money on foot' is a mixture of meatballs, fried tofu and dumplings. Cuanki is widely peddled by carrying it accompanied by the sound of wooden gongs with a distinctive rhythm. Cuanki Bandung is guaranteed to make your eyes fresh and literate.