Surabaya Culinary

Indonesia cuisine has similarities with another neighboring country, most of the food is hot and spicy. The nasi (rice), ikan teri (tiny anchovies), krupuk (tapioca crackers), deep-fried tempeh with chilli-hot sambal is the main Indonesian traditional food follow by soto, sate (satay), gorengan (fritters), sinom (beverage), pecel (mixed-vegetables) and others. Indonesia traditional food also influences by several cultures like Dutch, Chinese and others and mixing with other local and international cuisines around Nusantara areas like Javanese, Sundanese, Balinese, Minang, Malay and others. The example of food around Surabaya City is rujak cingur, semanggi, lontong balap and so forth.

The rawon making also has been showing with a short video. It is an Indonesian black soup that originated in East Java. The main ingredient of rawon is beef, lime leaves, lemongrass, ginger, chilli and kluwek (Indonesian black nut) followed by cooking class of telur asin (salted duck egg) by mixing of ashes from corn, salt, water and cover that mixture with the egg and keep it till 30 days for duck egg and 1 to 2 weeks for chicken age. Another step is to put the egg in salted water and keep it the same as above. The difference is the water-based texture inside of the egg may quite watery.The food philosophy behind telur asin and rawon was referred to as a charity of good deeds from important people expected by the local community. 

In addition, the Indonesian is a very creative food inventor. Several factors influence community creativity. The community maximal the environment (flora) that started from old time, their grandparent has a big back yard tend to plant and maximize what they plant and what the eat by using that spirit heir young generation more educated how to make something food feeling but it creates it more and more, that then it increases creativity and innovation in food invention and community food trend demand like geprek chicken that becomes viral and hit also growth the creativity. Furthermore, the Indonesian government very supportive of food invention and the community snacking time become a trend for a long time till now enrich Indonesian creativity.

It can be concluded that the colonization, migration and mixing of local and Nusantara culture diversify the Indonesian cuisine and increased the cultural values for future generations.

Lectured by Mauren Gita Miranti, S.Pd, M.Pd & Andika Kuncoro Widagdo, M.Pd. from UNESA

UNESA Summer Course 2021                                                

8/6/2021 Tuesday (16:00-19:00)