Typical Food Semarang Indonesia

Each area must have their regional cuisine - do not miss each region also semarang If you visit this town do not miss to taste the local cuisine follows semarang bit much for you
semarang city regional cuisine

Rice cat

Rice cat (or in the Java language known as "sega kucing") is not a specific menus but more on how the presentation of rice packets which are found on the stalls angkringan. Named "rice cat" because it is presented in the portion of the (very) few, like the menu to feed a cat. Rice is a form of rice rames cat, with a variety of menu: dry tempeh, fried anchovies, sambal goreng, tripe, fish, intestines, heads or claws satay chicken and quail eggs, which formerly burned semangkin delicious if a bit before serving.

The rice is served can be both regular and rice crispy rice (nasi Uduk) and in the portion who are given a side dish of hot sauce a little pirate (chilli fried first) and a small piece of boiled fish fries. If his food company based hot drink ginger (ginger, chocolate, ginger, coffee, and ginger tea), then all the headaches - common colds will disappear by itself. In Solo, also known as Cat Warung Sego Hiik.


Rice cat known in various places in the Central Java (including Yogyakarta) and is very popular among students because the price is fairly cheap for the size of the bag-boy boarding boarding, besides it also fits in the tongue of Indonesia.

Wingko

Wingko or often also called Wingko is a traditional Indonesian food. Wingko is a kind of cake made from coconut and other materials. Wingko is very famous in the north coast of Java island. This cake is often sold on railway stations, bus stations or in-store bakery. On the island of Java, wingko also often presents for the family, who made this famous cake.

Wingko usually circular and somewhat hard, and usually served in warm and cut into small pieces. Wingko can be sold in the form of large round or also in the form of little cakes wrapped in paper. The combination of sugar, and coconut make this delicious cake. Price of this cake may vary depending on where this wingko sell and brand.

The most famous wingko made in Semarang. This causes a lot of people who think that wingko also originated from this city. Nevertheless, wingko tripe Tripe is actually derived from. This is a small area in Lamongan, East Java. Tripe is located near the Bojonegoro, East Java, famous for its wood and because of newly discovered oil resources in this area.

In Tripe, which is a small town compared to Semarang, wingko has an important role for economic growth in this area. There are many companies producing wingko which employs many people. Coconut is used for this wingko material taken from areas around the place.

Currently wingko is famous makanam Tripe and Semarang with different brands and huge sale. Many wingko which currently still uses the name hard.

Presto Milkfish

Milkfish Presto is a typical Indonesian food from Semarang, Central Java. This food is made from milkfish (Chanos chanos) is flavored with garlic, turmeric and salt. Fish are then cooked in banana leaves at the base by Presto. Presto is a way of cooking with high-pressure water vapor. Food cooked in this way is placed in a pot that can be locked to the meeting. Water inside the pot is then heated until boiling. Water vapor that may arise will be cooking food inside these pots. Because fish are known for having many thorns, milkfish Presto is a popular food for cooking by high pressure spikes becomes very soft.

Know dreadlocks

Semarang cuisine consists of fried tofu, sliced raw cabbage, rice cake, egg, and dreadlocks (shrimp fried with flour) and beans mixed with spices. Many are sold along Jl. Heroes and front Baiturrahman Mosque (night).
http://id.wikipedia.org/wiki/Tahu_gimbal

Tofu fried tofu paste is eaten with black sauce called paste. Fried Tofu is like knowing pong but it was not salty. that is derived from the idea of white-fried until brown without any flavored. petisnya while the sweet taste is a bit salty. to arouse a sense of knowing paste is usually eaten with green chilli.
http://id.wikipedia.org/wiki/Tahu_petis

Kuhl Soto is one of the restaurants in Semarang Soto serving as the main menu. Kuhl's name was taken from a place where this restaurant is established for the first time at the intersection of Jl. A. Yani, Jl. MT Haryono and Jl. Brig Katamso commonly called Kuhl. In the development Soto Kuhl not only in Semarang, for opening branches in various cities in Java.
http://id.wikipedia.org/wiki/Soto_bangkong
Tempe mendoan

Tempe mendoan is a kind of tempeh made from tempeh is sliced rather thin, and then fried in batter made from rice flour, cornflour, coriander, garlic, turmeric and salt to taste crispy and crunchy.





Lunpia Semarang

Semarang is the kind of food Lunpia rollade contain bamboo shoots, egg, and chicken or shrimp.
Lumpia Semarang is a blend flavors taste Tionghoa and Indonesia, because it is orangTionghoa Semarang inventor who is married to an Indonesian.

This meal started peddled, and known in Semarang at the time the Games GANEFO during the reign of President Sukarno.

Variations Lunpia Semarang

In Semarang adults are five "stream" lumpia Semarang with a different taste. The first flow of Gang Lombok (Siem Swie Kiem), both flow Street Youth (deceased Siem Swie Hie), and third flow Jalan Mataram (deceased Siem Hwa Nio). Third, this style is derived from one family Sing-Gwan Siem Tjoa Nio Po which is a single-in-law and daughter of the creator of lumpia Semarang, Tjoa Thay-Wasih Yoe.

The fourth stream is the number of former employees of Street Youth spring rolls, and the fifth was the flow of people with backgrounds culinary hobby that makes spring rolls with the learning outcomes of the spring roll recipe that has been circulating.

Currently the oldest generation, ie third generation Siem Swie Kiem (65), remained faithful to serve its customers at a kiosk patrimony (Siem Gwan Sing) in Gang Lombok 11. Privileged Lumpia Gang Lombok, according to a number of fans who had met at a kiosk is compounded rebungnya odorless, also a mixture of eggs and shrimp is not fishy.

The fourth-generation artificial spring rolls can be obtained at the kiosk lumpia Siem Siok aka Mbak Lien Lien (43) in Street Youth and Road Pandanaran. Mbak Lien kiosks continue his late father, Siem Swie Hie, who was the brother of Siem Swie Kiem, in Street Youth (Grajen Gang mouth) as he opened two branches in Jalan Pandanaran.

Mbak Lien lumpia this distinctiveness is its contents is added chicken meat concoction. When beginning to continue the business his late father, Mbak Lien makes three kinds of spring rolls, ie the contents of the shrimp spring rolls, lumpia contents chicken (for the allergy shrimp), and contains a special spring rolls of shrimp and chicken mixture. But, because they feel much less hassle and most buyers like the special, now Mbak Lien only make one kind only, that is special to the content of bamboo shoots spring rolls of shrimp and chicken mixed.

The other fourth generation, namely the children of the deceased Siem Hwa Nio (older sister of Siem Swie Kiem) to continue his mother's stall in Jalan Mataram (Jalan MT Haryono) in addition to opening new kiosks in several places in the city of Semarang. Among the deceased children of Siem Hwa Nio have also opened branches in Jakarta. There are even grandson of the late Siem Nio Hwa as the fifth generation to open their own shop in Semarang Lumpia.

In addition to families ancestral creator lumpia semarang, now many people "outside" that make lumpia semarang. They are generally former employees. Those who have also helped to enliven the culinary hobby business to make lumpia lumpia semarang own, like Lumpia Express, Phoa Kiem Hwa from Semarang International Family and Garden Restaurant in Jalan Gajah Mada University, Semarang.

Curious about cooking from semarang please pay a visit to eat a very affordable price is very cheap for you