Tahu Tek

Tahu Tek is one of the typical food of Surabaya.

Tahu Tek consists of half-cooked fried tofu cut into small pieces with scissors, half-baked fries, bean sprouts, sliced ​​cucumber cut into small length (like pickles) and prawn crackers. All were then doused with a marinade made ​​of paste, boiled water to taste (not to be too watery), peanuts, chilies and garlic. Petis used recommended petis of Sidoarjo, because it feels more comfortable and appropriate native of the region of origin (Surabaya directly adjacent to the Sidoarjo).

Tahu Tek Named because scissors are used to cut food (tofu, potatoes, eggs) is sounded as if cutting continues, although the food has been cut out, so it sounds like .. tek tek tek ...

In some variations that exist in Jakarta, vendors also provide Tech Know Tofu Eggs, by frying him with an egg batter

Tape (tapai)

Tapai (often spelled as tape) is one of Indonesian traditional foods produced from the fermentation process (fermentation) of carbohydrate foods, such as cassava and rice. Tapai can be made from cassava (manioc) and the result is called fermented cassava. When made ​​from sticky rice or glutinous black and white, the result is called "fermented sticky rice" or "fermented sticky rice". Fermented in the fermentation process, used several types of microorganisms such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, Pediococcus sp., And others. Tapai result of fermentation of S. cerevisiae are generally semi-liquid form, taste sweet acidity, alcohol, and has a sticky texture. Generally, fermented manufactured by small and medium industries as a snack or dessert.

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Be pasih mesambel matah

Be pasih mesambel matah (Bali: raw fish sauce) is the name of one of Balinese food.

These foods are made from fresh sea fish, which dilaburi with garlic, coriander, turmeric, shrimp paste, salt and sometimes with kencur. After seasoning the fish sink, then baked with charcoal or coconut shell charcoal. Materials consist of a red onion sauce, chili sauce, lemon grass, grilled shrimp paste, salt, and chili peppers can also be added to provide a sense of extra-large. These materials are mixed, finely chopped, then knead to combine flavors. Finally, add coconut oil and real lime juice.

This is the food is usually served with rice, kale and basil Plecing. Food is quite popular in the coastal areas of Bali, including Jimbaran beach (Kuta), Sanur (Denpasar), and the beach More (Gianyar).

Ayam Betutu

Betutu is a side dish made from chicken or duck a whole that contains spices, then roasted in the husk fire. This Betutu has been known throughout the district in Bali. One of the producers goby is Melinggih village, Gianyar regency kecamatam Chedi. Chicken goby is also a special food Gilimanuk. Goby is used as a serving in religious ceremonies and rituals as well as dishes and sold. Consumers not only the people of Bali but also foreign visitors who come to Bali, especially in certain places such as in hotels and restaurants / restaurant. Betutu not stored longer lasting.

Kerak Telor

Kerak Telor is a Betawi traditional spicy omelette dish in Indonesian cuisine. With the ingredients of white glutinous rice, chicken egg, ebi (dried shrimp marinated) plus dry roasted shallots fried, then given a refined flavor of roasted coconut, red chilies, kencur, ginger, pepper grains, salt and sugar.

Batagor ( Bakso Tahu Goreng)

Batagor is typical foods originated from Bandung, which is made from starch, tofu and peanut sauce cucumber wear.

In Bandung, the seller Batagor are found at the edges of the street, at school, on campus, even in the restaurant there.

Material from this Batagor tofu is filled with a mixture of aci (tapioca flour) and the mill of mackerel fish. Batagor always accompanied by lively sematinya loyal friend that is dumplings made from made from a mixture of aci (tapioca flour) and fish meat tengiri but wrapped in dumpling skin.