5 Most Favorite and Legendary Cirebon Typical Food Recipes

Who misses typical Cirebon food? Staple foods and sweet and salty snacks from the land of West Java are truly appetizing.

Nah, to be more economical, yuk Just make your own typical Cirebon food at home. Check out the recipe and how to make it below of!

1. Cirebon Chicken Porridge

Materials:

Porridge:

Rice – 150 grams

Air – 1,5 liter

Lemongrass, bruised – 1 stalk

Bay leaves – 2 pieces

Salt – 1 tsp

Sauce:

Chicken breast – 1 piece

Air – 1 liter

Shallots – 5 pieces

Garlic – 3 cloves

Turmeric – 1 knuckle

Ground pepper – 1/2 tsp

Ground nutmeg – 1/4 tsp

Salt – 1 tbsp

Complementary:

Spring onions, finely sliced ​​– to taste

Celery, finely sliced ​​– to taste

Cabbage, thinly sliced ​​– to taste

Fried onions – enough

Crackers – to taste

Fried soybeans – to taste

Cakwe – to taste

How to make:

1. Mix porridge ingredients, rice, water, lemongrass and bay leaves. Cook until the water reduces, add salt. Continue cooking until it thickens into porridge. Turn off the flame.
2. Boil chicken breast with 1 liter of water. Puree the shallots, garlic, turmeric then saute until fragrant.
3. Add the stir-fried spices to the boiled chicken breast, season with salt, pepper and nutmeg. Cook until the chicken is cooked. Remove the chicken and drain.
4. Fry the chicken briefly until browned, it doesn’t need to be too long. Remove, then shred the meat, set aside.
5. Take the porridge in a serving bowl, add the shredded chicken, cakwe, sliced ​​leeks and celery, cabbage, drizzled with the sauce. Sprinkle with fried onions and crackers.

2. Lengko Rice

Materials:

White rice – 300 grams

Tofu, cut into squares – 2 pieces

Tempeh, cut into cubes – 100 grams

Bean sprouts, brew hot water then drain – 50 grams

Cucumber, cut into small squares – 1 piece

Spring onions, finely sliced ​​– 1 stalk

Celery, finely sliced ​​– 1 stalk

Fried shallots – 2 tbsp

Frying oil – enough

Peanut sauce:

Peanuts – 50 grams

Garlic – 2 cloves

Large red chilies – 3 pieces

Sweet soy sauce – 2 tbsp

Salt – 1 tsp

Sugar – 1/2 tsp

Water – 150 ml

How to make:

1. Fry tofu and tempeh until cooked. Lift and drain. Set aside.
2. Fry the peanuts until brown, then remove and drain. Continue to fry the garlic and red chilies, then remove and set aside. Set aside.
3. Blend all the peanut sauce ingredients until smooth. Simmer until the sauce thickens and bubbles. Turn off the heat and set aside.
4. Arrange white rice on a serving plate. Put tofu, tempeh, bean sprouts and cucumber. Drizzle with peanut sauce. Sprinkle with spring onions, celery and fried onions.
5. Ready to be served.

Tips

If you like it spicy, you can add cayenne pepper to the peanut sauce which is also fried with garlic and large red chilies.

3. Empal Gentong

Materials:

Beef – 500 grams

Coconut milk, from 1/2 coconut – 300 ml

Cayenne pepper – 10 pieces

Ground cloves – 1/2 tsp

Cinnamon – 2 cm

Kekak (Horse) – 1 seed

Cardamom – 3 pcs

Bay leaves – 2 pieces

Orange leaves – 6 pieces

Galangal, crushed – 3 knuckles

Lemongrass, take the white and bruise it – 3 stalks

Salt – 1 tbsp

Javanese sugar, shaved – 2 tbsp

Air – 1,5 liter

Cooking oil for frying – 3 tbsp

Ground spices:

Shallots – 15 cloves

Garlic – 8 cloves

Candlenuts, roasted – 8 pieces

Coriander, roasted – 2 tsp

Cumin, roasted – 1/4 tsp

Ground pepper – 1/2 tsp

Jahe – 2 cm

Turmeric, roasted – 2 cm

Complementary:

Lontong – to taste

Sliced ​​chives – enough

Sliced ​​spring onions – to taste

Fried onions – enough

Lime slices – to taste

Crackers – to taste

How to make:

1. Boil the meat with cinnamon, pekak, bay leaves, lime leaves, lemongrass, galangal, sugar and salt. Set aside while continuing to cook until the meat is tender.
2. Saute ground spices until fragrant. Add the spices to the meat stew. Stir well then adjust the taste.
3. Pour in coconut milk. Stir then cook until cooked (the smell of coconut milk is gone, fragrant and tasty). Lift.
4. Presentation: Arrange the lontong in a bowl. Add a few pieces of empal gentong meat. Drizzle with the sauce. Sprinkle chives, green onions and fried shallots on top. Serve with crackers and lime slices.

Tips

1. Meat can use a mixture of beef offal such as tripe, intestines, lungs and liver.
2. Empal gentong can be enjoyed with lontong or rice.

4. Know Gejrot

Materials:

Sumedang tofu – 15 pieces

Gravy Seasoning:

Boiled water – 200 ml

Combed brown sugar – 2 tbsp

Sweet soy sauce – 1 tsp

Tamarind juice – 2 tbsp

Salt to taste

Coarse Grinding Seasoning:

Shallots – 3 cloves

Garlic – 1 clove

Cayenne pepper (to taste) – 10 pieces

Salt – a little

How to make:

1. Fry the tofu until golden brown, remove then drain.
2. Grinding spices: Coarsely grind all the spice ingredients until evenly mixed.
3. Soup seasoning: Cook brown sugar and water until it boils, add tamarind water, sweet soy sauce and salt. Adjust the taste.
4. Cook until slightly thickened. Remove, strain and set aside.
5. Presentation: Cut the tofu into pieces and put it on a plate, sprinkle with ground spices and sprinkle with the sauce, serve.

Tips

To save time, when frying the tofu, use it to boil the sauce on a different stove.

5. Apem Selong

Materials:

Rice flour – 125 grams

Wheat flour – 60 grams

Granulated sugar – 100 grams

Chicken egg – 1 item

Instant yeast – 1/2 tsp

Salt – 1/2 tsp

Thick coconut milk – 400 ml

Pandan leaves – 2 pieces

How to make:

1. Boil coconut milk, salt and pandan leaves until boiling while stirring. Leave it until the temperature turns warm.
2. Beat the eggs and granulated sugar well. Add the rice flour, wheat flour and instant yeast alternately with the boiled coconut milk. Stir well with a whisk then cover the dough. Leave it for approximately 2 hours.
3. Open the dough and stir the mixture until the foam disappears.
4. Heat the mold over low heat. Pour in a spoonful of vegetable mixture then press the mixture with the back of a spoon to form a lace shape. Press 2-3 times, then add a little dough in the middle and close the mold.
5. Leave it until the apple is cooked and the edges turn brown.
6. Remove and serve while warm.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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