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 https://www.halodoc.com/artikel/ini-resep-lontong-balap-khas-surabaya-yang-gurih-dan-lezat

Surabaya, a city located in East Java, Indonesia, offers more than just a journey through history and time, but a rich culinary scene as well. Surabaya's cuisine is a delightful blend of East Javanese and Madurese influences, with a touch of Chinese heritage, creating uniqueness and unforgettable experience in every bite.

Here are some delicacies you need to try when you’re in Surabaya

• Rujak Cingur

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Rujak Cingur is a culinary delicacy from East Java, Indonesia, that is widely found on the streets of Surabaya, the province's capital city. Its popularity extends beyond Surabaya, making it a beloved snack among people in other cities as well. As the name suggests, the dish is made of cingur (cow’s snout) which is boiled, sliced, and then served with tropical fruits like cucumbers, kedondong (ambarella), pineapple, mangoes, and jicama. In addition to fruits, rujak cingur is also complemented by pieces of fried tofu and tempeh, as well as vegetables such as water spinach and long beans. To complement it, there’s a special sauce made by combining coconut sugar, fried peanuts, salt, and chilis with petis (a special sauce made with freshwater shrimp, flour, and various other ingredients) and tamarind water. 

his local delicacy offers a perfect blend of taste, textures, and aroma for the affordable price of around IDR 25.000,-  per serving.

• Lontong Balap : 

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Lontong Balap is a popular street food dish made with a combination of lontong (compressed rice cakes), boiled bean sprouts, fried tofu skin (lentho), shredded chicken or keratopong (fried beef lung), and a flavorful peanut sauce featuring petis. It is a quick and satisfying meal that is perfect for breakfast or a snack. 

This dish also comes with an interesting story behind its name. According to the book "" (2013) by Linda Carolina Brotodjojo, published by PT Gramedia Pustama Utama, the name "lontong balap" (racing lontong) is said to have originated from the practice of sellers pushing their carts from one village to another. The word "balap" in this context means "race" or "competition", reflecting the way vendors would race each other to secure the best selling locations.

• Rawon : 

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Rawon, a flavorful black beef soup that is believed to be originated from Surabaya, boasts a unique ingredient: buah kluwek, a fermented black nut that lends the dish its earthy and dark color. Traditionally enjoyed by commoners and royalty alike, this slow-braised soup is now a staple found in many Indonesian restaurants. Served with

rice, salted eggs, bean sprouts, and sambal, rawon offers a delightful blend of savory, earthy, and spicy flavors.

• Tahu Tek 

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Tahu tek (egg tofu) is a popular traditional dish in Surabaya, Indonesia. It consists of half-cooked fried tofu, lontong, potatoes, and bean sprouts. These ingredients are then drizzled with a peanut sauce infused with petis. In Surabaya, vendors often add omelet and shrimp crackers as additional toppings.

The name tek itself is taken from the sound that comes out of the scissors used when cutting tofu randomly. While the name egg tofu is taken from the tofu which is dipped in the omelet before being fried.

• Sate Klopo

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Satay is one of Indonesia's most famous dishes. This skewered delight takes on different forms in every region, featuring variations in meat, cooking methods, and toppings. In Surabaya, you’ll find a unique satay dish called sate klopo.

Sate klopo (Klopo Satay) is named for its key ingredient, “klopo”, which translates to coconut. This savory and flavorful skewered dish, prepared with either beef or chicken, is traditionally grilled to prevent burning and sometimes finished with a sprinkle of toasted coconut (srundeng). Shallots and chili peppers add a delightful balance of sweet, salty, and spicy flavors, making it a favorite delicacy among locals.

Sate Klopo has its roots in Madurese cuisine. Originally, vendors from Madura introduced the dish to Surabaya, carrying their wares on their shoulders and traversing the various kampungs (villages) of the city.

• Tahu Campur 

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Tahu campur is a traditional East Javanese dish that consists of a savory beef broth with fried tofu, lontong (rice cakes), lentho (fried black-eyed pea patty) or perkedel (potato or cassava patty cakes), fresh bean sprouts, fresh lettuce, yellow noodles, and krupuk crackers. It is typically garnished with fried onions and sambal chili sauce. The beef stew soup is seasoned with spices and petis, a type of shrimp paste commonly used in East Javanese cuisine.

• Pecel Semanggi

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Pecel Semanggi is another Surabaya’s dish that stands out for its unique ingredients and sauce.

A single serving of pecel semanggi typically consists of clover leaves, bean sprouts, and cassava leaves. These ingredients are served on a triangular banana leaf plate called a pincuk, then dressed with a special peanut sauce. This flavorful sauce, made from a combination of peanuts, sweet potatoes, chilies, petis (a shrimp paste condiment), and brown sugar, creates a perfect harmony of sweet, savory, and spicy flavors in every bite. Traditionally enjoyed with savory rice crackers, pecel semanggi is a versatile option that is perfect for breakfast, a snack, or even a light lunch.

Conclusion:

A trip to Surabaya wouldn't be complete without a culinary adventure. This city offers everything for every foodie: from the hearthy comfort of rawon, to the unique combination in pecel semanggi, thanks to its rich cultural heritage. So, the next time you find yourself in Surabaya, be sure to embark on a delicious adventure and savor these unforgettable local delicacies. 

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