Because the seller Bangkalan Market pulp is mostly derived from Sobih Village, near Jakarta, the pulp is known as the starch sobih. The main selling porridge-like bone marrow in Java, the porridge of rice flour, coconut milk is dikentalkan, and brown sugar liquid. In addition, they also sell steamed black sticky rice eaten with grated coconut, lopis, ongol-ongol, cenil, and various other markets snack.
As I have suggested, this breakfast is the local wisdom that will save us from the food crisis. Carbohydrate source not only of rice, but from various tubers are widely available and easily grown in conditions that barely.
Karak and rice serpang
My second breakfast is food in Madura known as the character. Uniquely, this cuisine is only "outstanding" in the East village market, not far from the square Bangkalan. Apparently, the so-called characteristic is not inherent scorched rice at the bottom of the pot as I thought originally. Pincuk presented in a banana leaf, rice is a mixture of black sticky rice and rice, resulting in a truly unique texture. Sepulen not sticky (in a language called Madura plotan), and becomes more gentle as mixed rice. Lauknya just a pinch of fried anchovy and grated coconut. This simple dish is a satisfying breakfast.
In addition to character, in Bangkalan serpang rice is also popular. Again, naming it simply because all the sellers of rice on the side of this road from the village in the north Bangkalan Serpang. One of the sellers of rice serpang popular - perhaps because the seller beautiful - hung on the edge of Lemahduwur Street, near his Chinatown Bangkalan.
Actually, serpang rice is almost identical to the current rice popular cat in Java. The rice is a little, with a choice of simple dishes. However, the Madurese are known expert in cooking. The housewife in Surabaya most will find helpers from Madura for this reason.
Simplicity side dishes of rice wrapped serpang remain within the framework of this gastronomy. All seudeup cooking. Alas, this Sundanese language may not exist, huh? Special anymore, seller serpang rice dish that always presents the material from the sea to the air. Starting from different cuisines from gatra sea fish, vegetables and chicken from gatra land, until the fried quail which represents gatra air. Only food from gatra "police" are not there. He he he ...
Winners and nyuss mak ..
In writing about the Madurese few years ago, I wrote about cooking champion from Amboina Restaurant near the plaza Bangkalan. Not cooking Ambon, but because the owner is a native of Madurese who had several years of "stranded" in Ambon.
Well, both are champions Restaurant Wisdom, on the main highway Bangkalan. This restaurant presents a variety of dishes typical of Madura. One of the most typical fish here is bang-ing (in the dialect spoken in Madura bengan bent). Bang-ing fish is red snapper with a little salt dried. Once dry, these fish return dilembabkan (rehydrate), then thinly sliced, and cooked with thick gravy-like stew, but with a little petis fish. With just a warm rice, this dish could really shake up the tongue.
Madurese also famous for its fried duck. Though according to my benchmarks most champion duck is cooking H. Slamet Rahardjo in Kartasura - which is now open franchises in different cities - but, Madura fried duck really can not be underestimated. Tembaan Road, next to the Tugu Pahlawan Surabaya, there are sellers of fried duck special Madura. So was the "Kampung Madura" in Pulogadung.
On the highway to Ketengan, toward the East Jakarta, there Sinjay Restaurant that specializes in fried duck. This restaurant turned out to be a haven cars bustling by. Every day hundreds of ducks "massacred" in here.
Duck fried tender, with flavor that permeates to the bone. In the black-fried duck, sprinkled the remains of a dry spice fried. "Kremes" are really tasty. Trasinya sauce enriched with young mango shavings. Mak nyuss!
My culinary adventures in this Bangkalan closed with a menu of unique and special. Soto cow eyes! This is not from the eyes of a cow-shaped fried eggs! But from his cows. Available in the Special Public, on the highway Burneh Village, east of Bangkalan.
Every day, this small shop "bought" the cow's eyes (the next few surrounding skull) from the various markets. This raw material is boiled for five hours, resulting in a thick gravy and concentrated. Solid parts intact eyes bandaged calf bone. After flavored, this cow's eyes is presented as a kind of soup with a little slice of boiled beef.