Spending 16 years in the city of Cianjur makes me
There are many unforgettable sweet moments. Even if you just spend time measuring the road between the boarding house and the office, there are some typical Cianjur dishes that
I like.
Cianjur is often called the city of Tauco. Cianjur is located between Bogor
Regency, Sukabumi Regency, and West Bandung Regency. Most of the Cianjur region consists of mountains, even though the South Cianjur area is dominated by the beach. Agriculture and plantations
become a source of community livelihood so that the Cianjur area is dominated by green rice fields and gardens.
Not
only the friendly community, but Cianjur also has many typical culinary experiences that Menong friends can enjoy. What is the culinary? Come on, let's see!
Seblak
Friends Menong may be familiar with the culinary current one.
This. Seblak actually came from the land of Cianjur.
Literally, "seblak" in the Sundanese language means a heart that is horrified. Seblak or
Ningeblak pinned when remembered in the dark past that is sad to hurt, or the road now can be known by very jleb or sad.
In Sundanese culinary, seblak means to be pungent because this one food has a distinctive aroma of kencur
and cayenne pepper or pungent cloves.
I personally knew Seblak in the early 2000s, when it was the first time he worked in Cianjur. Honestly, I never knew about hort and
rice liwet before. I still remember the first moment I got to know Seblak.
Kala That's why I'm waiting for a motorcycle taxi at a stall on the outskirts of
Cianjur. I see
Teteh, the owner of the stall, is soaking the kurupuk (kerupuk) orange-colored aci, which is usually
used as a cracker for porridge. He also muddled cayenne pepper, aka cloves,
and kencur and sautéed it until fragrant. Once cooked, then crackers,
which has been soaked in.
It looks unusual and ridiculous, but curiosity makes me ask my uncle's real wife, Cianjur, to make a seblak. At first, this was strange, but it also caused a sensation.
It is a pleasure that tempts the tongue.
Not
as much as the name if it tastes not spicy. Maybe this is what makes
seblak so liked because it is said that Indonesians really like the
sensation of spicy taste that burns the tongue.
Unidentified, many years later, turned out to be one of the culinary
The hits are known to many people, not only Cianjur people and Sundanese people but also various regions in Indonesia.
Cianjur Borough
I'm
not a fan of porridge. When I'm sick, porridge is always something I avoid, and I choose another menu that is more friendly on my tongue, like
oatmeal. Yes, I was more familiar with oatmeal since childhood in the
80s. All my life, there are only two porridges that I can taste, namely the porridge in
front of the campus and the porridge that every morning passed at the mother's house.
But it turns out that Cianjur porridge is different from Bandung porridge.
The usual one I eat.
I
first got to know Cianjur porridge in the mid-90s, when I visited a
friend’s house. Although I initially refused, I ended up addicted to
the taste of Cianjur porridge.
Although both are made from rice and chicken broth, Cianjur porridge
has its own peculiarity, which is an addition of yellow gravy seasoning that makes the taste of the porridge different.
When
The typical porridge tends to be a little dense and is given additional sweet soy sauce. Another case with
Cianjur porridge that relies more on yellow gravy seasoning that is poured over
porridge. This yellow broth is made from chicken breasts and yellow seasonings, namely turmeric, leaves
onions, shallots, and garlic, and is nourishing.
The uniqueness of this Cianjur porridge is added with a skewer such as intestine or ati ampela and quail eggs. In the suburbs of Cianjur, one serving can be a friend of Menong for only Rp. 5000 and satay for Rp. 1000 per prick. But in some places near the
city center, it may range from Rp. 8000 to Rp. 10,000 per serving, and skewers are priced at Rp. 1500 to Rp. 2000 per skewer.
And don't think, yes. When usually porridge is served in the morning
only, in Cianjur, friends can enjoy porridge every time, morning, noon,
and at night.
After
marriage, Cianjur porridge became my mandatory breakfast and Zauji.
Zauji also turned out to be 'falling in love' in this typical culinary
Cianjur. Extra yellow seasoning gravy; do not forget we asked for our
subscription porridge.
And unfortunately, we had to part with the porridge when I returned to my hometown. Alhamdulillah, after months of hunting,
we were finally able to find Cianjur porridge in our beloved city. It
happens that the owner is Zauji’s friend in a community. Although it has
a slightly modified taste, this Cianjur porridge made in Bandung
can treat our longing.
Sate Maranggi
Well, this is one of my favorite culinary archipelagos. Sate Maranggi actually comes from the area of Purwakarta, West Java. But Menong's friends will find many satay maranggi in Cianjur.
Made and served in a different way, maranggi satay has a unique and
distinctive taste of satay or other satays. In general, maranggi satay is made from beef or goat meat.
Why does satay maranggi have another taste?
Meat
that will be made maranggi satay is soaked first in a special seasoning consisting of sweet soy sauce,
ginger, noon, galangal, turmeric, and a little vinegar. Sate maranggi is served with pickpocket, sambal tomato, and sambal oncom as a complement. When the satay of Madura is served with white rice, the maranggi satay is more commonly served with grilled glutinous rice.
Sate
Maranggi became one of the traditional Indonesian culinary icons that
has many fans. While other types of satay are usually peddled in the
afternoon and evening, the maranggi satay is found in the morning as a
breakfast friend.
The
price of maranggi satay is relatively more expensive when compared to
other satay. In the suburbs of Cianjur, Satay Maranggi can be priced at
Rp. 2500 per skewer with dotted meat salaried. In urban areas, satay
maranggi can reach Rp. 4000 – Rp. 5000 per prick. It's good when one
serving of 10 stabs.
And
again, the maranggi satay became my favorite breakfast and dinner menu,
and Zauji. At our subscription place, simply by only buying 8 skewers
(Rp. 2000 per skewer) and 2 glite (at Rp. 2000), we could enjoy dinner
alone.
Golosor noodles
Well, this is one of the unique culinary experiences 'that steals' my heart. Orange noodles that are cursory like this rubber band, I know because it became one of the favorite menus in our canteen.Golosor noodles are made from starch or aci. Its distinctive yellow color comes from turmeric.
In
Sundanese, ‘golosor’ means gliding. As the name implies, this noodle is
very slippery, so it immediately slides from the mouth directly to the
esophagus without the need for chewing.
Golosor noodles are often served with spicy bean sauce. How to make golosor noodles is very easy.
For
a long time after leaving the earth, Cianjur, the typical culinary Cianjur, will always have a place in my heart. Although many are found in other cities,
such as Seblak and Satay Maranggi, the sensation of taste is only what I
get if we hunt culinary directly in the city of Cianjur. Zauji and I
sometimes still take the time to come back. Hopefully next time we can enjoy the typical porridge of Cianjur and Satay Maranggi with our subscription. Kuys!
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