Traditional Typical Food of Town of Mojokerto

Rengginang





Rengginang is one one typical food of town of Mojokerto. Rengginang [is] light food ( made of [by] nyamikan) is soft rice rice steam, sweet berasa or asin-gurih, printed globular with diameter [about/around] 5 cm or 8 cm, and fried crunchy so that have renyah tekstur. Besides especial materials [of] soft rice rice, other indirect material the required [is] sugar, salt, garlic, and walnut. The materialss intend to be enhanced to yield rengginang with certain citarasa ( beloved or is crispy).
raw material of Rengginang [is] to soft rice rice. [Is] in general used [by] white soft rice rice, but rice soft rice of hitam-pun also can be made [by] rengginang. Rice soft rice and ordinary rice ( non soft rice) differing content of amylosa and its its[his]. Amylosa related to diametrical with tying 1-4 alfa-glikosidik, while amylopektin related to branch with tying 1-4 alpha and 1-6 beta of glikosidik [at] its ramification with length enchain 20 - 26 set of glucose.
At process of rengginang, originally white soft rice rice soaked [by] during [about/around] 12-14 [hour/clock], later;then leak, last steamed [by] during [about/around] 40 minute. Perendaman aim to to give opportunity of penetration irrigate into rice seed, so that assist process ripening of rice seed during pengukusan. less Perendaman [of] time more than anything else [do] not be [done/conducted] [by] perendaman, causing ripening only [in] external coat [of] just soft rice rice seed, so that unable to yield rengginang better ( between soft rice rice item is not compact). After steamed, soft rice rice which still in a state of heat mixed with flavour ( walnut, onion, salt, or sugar), later;then soft rice rice printed is ( flimsy, circular with diameter [about/around] 5 cm), put to the sun last. drier of Rengginang require time 2 day in the situation sun terik or [about/around] 5 day if/when situation uncertain. After put to the sun, rengginang [is] ready to fried, tidy later;then and marketed. Frying of rengginang [done/conducted] with system of deep frying ( materials fried in oil which quite a lot, so that materials died in it). Frying [done/conducted] [by] [at] high temperature [about/around] 170oC so that yield rengginang which [is] renyah.



Onde-Onde Tombone Lambe(Obatnya Mulut)


Onde-onde, almost similar to the word-ondel ondel. But make no mistake these dumplings, by-the typical native Mojokerto, once I listened to the story of one of my teachers. He talked about the Chinese people who ask how do I put sesame seeds into the dumplings to be fried. And he says "they (the Chinese) ribet kok very mikirin way sesame seeds stuck to the onde-onde, ga 'like people here, yes on the roll-gulingin enough to have the contents handsome sesame seeds, take care ...! ". From there terfikir yes there is true also. Lambe tombane dumplings, it is often heard saying that if there are dumplings.

Why tombone lambe dumplings, because after eating dumplings, aka mouth feels relieved because the Hungry, so the mouth feel satisfied sweet, savory and delicious dumplings. Dumplings are sufficient nutritious food, because it is made from wheat flour which contains carbohydrates, and it is green beans that have been cleaned from the skin, which contains green beans and vegetable proteins contain antioxidants. And sesame seeds that nourish the heart, lowers cholesterol, cancer, and this one of the most wanted man, sesame seeds contain vitamin E are high that can make your skin more youthful. Hebatkan, only a small food typical of Mojokerto, which is not only delicious but beneficial to health when consumed.
So the food is delicious to be enjoyed by all circles, because it's delicious and nutritious. From a simplicity of food, creating an unforgettable impression

A little joke I've ever heard and remember this "Life is like eating dumplings, you'll forget it all when it felt comfortable and gurihnya dumplings." just try it ngerasai dumplings definitely think you will find special pleasure when consuming / enjoying the dumplings.

Sharing is good and fun, to preserve heritage. Here is a recipe for dumplings that I share for those who want to make their own food typical characteristics of Mojokerto.

Resepe dumplings

Material leather making dumplings:

1 kg of glutinous rice flour

250 grams of rice flour

250 grams granulated sugar

1 tablespoon starch

Sesame taste

Material contents of dumplings:

500gram green beans whose skin has been peeled, soaked and steamed until tender, and haluskan.Lalu digongso with 200 grams of granulated sugar and vanilla tamabahkan so slightly fragrant. Digongso to be made to the contents of circular-circular dumplings.

How:

All of the leather-making materials mixed with water sufficiently menjjadi one, do not be too soft or weak. Then dipulung round-round and give isi.Celupkan kewijen while the press-press, closed rapat.Goreng in oil over medium heat much, while continuing to stir- stir fry. It should be maintained so that the oil should not be too hot because the dumplings will break out if the oil is too hot. Then remove and drain, delicious dumplings that we enjoy.