Siwalan, Legen And Tuak

Siwalan Plantation



Siwalan is a type of palm trees that grow in many coastal regions in hot and dry area with the sea breeze is blowing a little stronger. Tuban Regency and some areas along the north coast (Pantura) of Java, is the endemic place from Siwalan tree.

One of the products from this fruit is Legen, which the water of the fruit. It sweet and fresh and can be fermented into tradition liquor called tuak. While the fruit of siwalan is having sweet and chewy texture like jelly.



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Chicken Soto Lamongan

Soto Lamongan



This food is one of the famous foods in entire Indonesia. Soto, is such a beef or chicken soup. In some regency in East Java or even in Indonesia have their own type of soto. The most famous one is coming from Lamongan.



Soto Lamongan have rich ingredients that mix together into a bowl completed by hot spicy broth. The condiments are: rice, glass noodle, chicken shredded, chicken liver, young egg, boil shredded egg, fried onion and celery.



Do not forget the sambal sauce to make it hotter and add the koya to make it thicker. Koya is made by fried garlic and shrimp cracker that crushed into powder. The use of koya is to make the soup become thick and lumpy.



It so yummy...



More details



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Wingko Babat

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Wingko



Wingko is one of Indonesia traditional foods. People recognize this food as Wingko Babat from Semarang, Central Java. Whereas, Babat is a small town in Lamongan Regency, East Java. And it is true; this food is particularly Lamongan traditional food.

Wingko is cake made by coconut and sticky rice. It taste sweet and savoury at the same time, and having chewy texture in every bite. It mostly having round shape or in small round flips.



It sweet everyone...







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Surabaya Sweet Rojak

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Rujak Manis Dr. Soetomo Surabaya



Indonesia have different kind of Rujak or Rojak, there is Rujak Uleg or Rujak Manis.



Rujak uleg, is kind of Surabaya traditional salad with black shrimp paste sauce, there are vegetables and cinngur.



While, Rujak manis, is kind of fruit salad with hot and sweet sauce made by Aren sugar and bean. The fruit is commonly taken from semi raw mango, star fruit, ambarella, bengkoang, guava, pineapple, water melon, jack fruit, apple, tofu, papaya, melon, cashew, cucumber, bell fruit, complete with krupuk or cracker.



The famous rujak manis in Surabaya is located along in Dr.Soetomo and Polisi Istimewa street. There are lots of barrow along the street, but you can choose the best one. Even though, all of those sellers have the same menu.



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Rujak Cingur And Blauran Traditional Market

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Blauran Market



Indonesia have different kind of Rujak or Rojak, there is Rujak Uleg or Rujak Manis.



Rujak uleg, is one of traditional foods which commonly come from East Java, especially from Surabaya. Rujak uleg is kind of salad with shrimp paste sauce that pestle with bean, chilli and garlic. While, the salad is about cucumber, bean sprout, water spinach, cake rice or lontong, tofu, soy bean cake or tempe, pineapple and 'Cingur'. Cingur is kind of mouth or part of mouth and nose from cow. Rujak Uleg is also known as Rujak Cingur because it has Cingur as the salad ingredients.



While, Rujak manis, is kind of fruit salad with hot and sweet sauce made by Aren sugar and bean. The fruit is commonly taken from semi raw mango, star fruit, ambarella, bengkoang, guava, pineapple, water melon, jack fruit, apple, tofu, papaya, melon, cashew, cucumber, bell fruit, complete with krupuk or cracker.



Those kind of Rujak can be found in Blauran traditional market in Surabaya. Blauran traditional market, was build since 1957. This market is the most comprehensive market in Surabaya where we can find any goods in retails and quite oldest in Surabaya city that experience some rapid development in times.



Blauran market is divided into some sections according to the function on each sections. There is a section for daily goods like garment, electronics, books or kinds of those things. Especially for book section, this traditional market is offer complete books for students or personal. Moreover, in different side, it is such a flea market, where we can find numbers of book tittles that we cannot find in modern book store. There are numbers of new and used book or magazines from different genre like architectures, art, science, politic, entertainment and many more. All of those are in good condition and worthy.



Blauran traditional market is about traditional cakes. Indeed, most people go to Blauran market for traditional cakes and foods that become significantly rare today. As we know, modernization plays an important role today and brings dozens of improvements in people’s life. Thus, modern people may consume numbers of western cakes or European dishes, but traditional cakes will be stand on its ground.



In Blauran market, there will be various snacks, beverages, main course and more cakes. The price is similar and competitive among the seller, starts from Rp. 500 per piece and the profit will be more than 1 million a day. Those profits will be increase when the people have occasional event like wedding ceremony, birthday party, meeting purposes, great holiday or else. Those sellers will cut the price until 50% off after more than 8 pm. Do you know about the taste of Surabaya or East Java? Just come to Blauran market.



It sweet, little bit spicy yet nice.



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Bon Appetite At Pecel Bu Yatin Surabaya

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Pecel Boeyatin Surabaya



“Pecel Boeyatin” is one of “warung pecel” or pecel stall in Surabaya. This stall is already operated since 30 years ago and already famous among the Pecel fanatics. “Pecel Boeyatin” is located at Jalan Ketabangkali No. 51 Kayun, Surabaya, settled among the business center buildings in Surabaya. Hence, it is not surprising if we come to this stall during our lunch, and will always full.



As we know, that pecel is such Indonesian traditional salad and consist of green vegetables like string bean, bean sprout, cabbage, water spinach, spinach, “kembang turi” or Sesbania grandiflora and the dressing sauce is using spicy peanut sauce.

At glance, “Pecel Boeyatin” is just like an ordinary pecel in East Java, that make this pecel different is coming from the sauce. The spicy peanut sauce is made from Tuban particular peanut, mix up with the traditional spices like sugar, salt, chili, galangale, makroot leave and some other spices.



Peanut from Tuban is different rather than other peanut, physically it is small and rather long, but it crispy and tasty. It is not be fried, but roasted when it prepared to be pecel sauce. Moreover, the peanut should not be smoothed by using a machine, but manually because it can change the taste. That makes this “Pecel Boeyatin” different.



A portion of Pecel and rice is cost about Rp. 9000 per plate, this is not include the side dishes. We can choose the side dish that we want, like, empal or fried meat, tempe or soy bean cake, tahu or tofu, egg satay, gut satay, omlet, fried chicken and many more. This stall is daily open from 6 am to 21 pm, it depends on the customers.



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The Tofu And The Lentho

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Lontong Balap



Lontong balap is one of traditional foods from East Java, precisely from Surabaya. Lontong balap is consist of lontong or sticky rice cake, bean sprout, tofu and lentho. Lentho is more or less like fried cake, which is made by cassava and cowpea, it is tasty and make particular crunchy-ness in Lontong balap. It becomes more yummy by garlic dressing sauce and hot shrimp paste.

Moreover, when eating Lontong balap, do no forget to complete it with Sate Kerang or scallop satai and coconut ice.



Why this food named by Lontong Balap, because formerly, when the people who sell Lontong Balap they used heavy-barrel-shaped and bear it to the whole city. This barrel make the seller had to walk as fast as they can, seems like someone who taking a race. Balap is taken from Javanese language, balapan, means racing. Recently, we can find Lontong balap in stall or barrow.



We can find some Lontong Balap in all over Surabaya, whether in stall or barrow. Fortunately, the most popular Lontong Balap in Surabaya is located in Kranggan street, there are some stalls over the street that offering Lontong balap as their main menu, but the most special one is belong to Lontong Balap Garuda by Pak Gendut. It becomes famous for the different taste within the ingredients, and that makes Lontong Balap Pak Gendut being famous by people from outside Surabaya. Pak Gendut in Bahasa means Mr. Chubby, this is because the seller having particular outlook chubby and being recognized in his trademark.



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While Enjoying Boranan Rice

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Boranan Rice



Nasi Boranan or Boranan rice or Sego Boranan in Javanese, is traditional culinary taken from Lamongan regency. This culinary not already famous outside Lamongan, because it only available on Lamongan.



This rice is usually sold around the urban markets in Lamongan, presented in form of Lesehan or the customers are sitting around the seller. Boranan Rice is consist of rice, seasonings, side dishes, peanut brittle or Rempeyek. The seasonings of boranan rise are made from the spices that already mashed, and the side dishes are varies, including chicken meat, the inside, fish, scrambled eggs, salted eggs, tofu, tempe or soy bean cake until sili fish, which is the more expensive then other side dishes.



This rice is being called as Boranan, because the place to store the rice, which is made of woven bamboo by local people called boran. In the past, this Boran rice is often used as a place to store the rice before the discovery of modern furniture of storing rice. In addition, the rice will taste will be more particularly delicious if it is kept in boranan.



Another distinctive feature of this menu taken from the chili sauce, which is complete spices that has been fried, this sambal will complete the taste from Boranan rice itself. It is hot, spicy and yummy. Commonly, the vendor ladies who cook the rice boranan is still using fuel wood for the smell of rice and the sauce will more savory.



If it is dining, boranan rice is served in the form of Pincuk made of banana leaves. According to the customers, this dish tasted better.



The prices of Boranan rice is varied for each portion, from 3000 to 5000 rupiah. It depend on the selected side dishes. This price is quite cheap yet satisfying.



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Rambak Industrial

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Rambak Crackers



Rambak is one of Indonesian side dishes or snack that commonly become cracker. Rambak is made of deep fried cow hide.



Rambak industrial that become famous in East Java Province is in Mojokerto. This industrial is located in Kauman Village, Bangsal sub-district, Mojokerto. The process of making Rambak is start from drying the cow hide then boiled with lime and salt water. After expanding, cowhide will dried again to remove the water, but not become so dry. Next step is cutting.



After the cutting, re-dried cowhide until completely dry and then re-soaked with herbs. Then dried again. Cowhide or rambak crackers then packaged in plastic wrap and ready to the market. Rambak Crackers are not only for snack or light meal but trusted as preventive medicine thyroid disease and ulcers.



Along the Bangsal road you will see shops in a row selling rambak crackers , and between one and another has a different brand. Not only the ready-to-eat rambak crackers are sold, the raw is also available. For the super quality, the raw crackers rambak valued around Rp 30,000, - per 1 / 2 kg. But for the crackers valued around Rp 5,000, - per pack.



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Onde-Onde Mojokerto

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Onde-Onde Mojokerto



Onde-onde is one of traditional cakes in Indonesia, and particularly being famous in Mojokerto since Majapahit era. We can find Onde-onde in traditional market or in some stores or even in fancy restaurants. Moreover, we can find this cake in China town in Indonesia or in every corner of the world.



Onde-onde is made from wheat flour or glutinous rice flour, which is fried or boiled and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside. Another variation is only made from wheat flour and there is color-coded on the surface like a white, red, or green, it known as wheat onde-onde, the typical onde-onde from Mojokerto.



Mojokerto, is famous by its called by Kota Onde-onde or Onde-onde city. In fact, there is one particular onde-onde producer that wellknown among the society, which is Boliem. We can say that Boliem is a pioneer in the production of onde-onde in Mojokerto. Boliem is a family business that now has spread its stores in the town of Mojokerto. The characteristic from onde-onde Boliem is, it always wrapped. So each onde-onde be wrapped in wax paper that has logos Boliem on it. It makes the differentiate from other manufacturers of onde-onde. So it looks neat, and clean.

Sambal Pencit At Pakuwon Food Festival

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Food Festival Pakuwon City



Food Festival Pakuwon City is located in East Surabaya, is a new spot for hang out with family or friends.



Food festival is daily open from 17:00 until 23:00. The area is approximately 5 hectares, suitable for those who want to spend the time at night, Food Festival is a fairly cozy hangout place for young children or family.



Currently, the food festival has 60 food tenants, and there are lots of famous merchant like sate Pak Abas Tretes, Sate Tulang and Soto Banjar, Roti Unyil, Jumbo Juice, Marina Seafood, Top Noodle, Sioke Siobak Yen Lie, Pisang Kipas Gwalk, and many more.



There is also XFUN games like water walking ball, flying fox, ATV, Bom-bom car, mini padicap and many more.



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Bondowoso Tape

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Tape Bondowoso



Bondowoso is famous as Tape City (Kota Tape). "Tape" is a typical traditional food from Bondowoso and it is spread in almost every area in Bondowoso district. This food can be considered as a good and nutritious snack. The taste of tape is sweet and made from slightly fermented cassava. Tape Bondowoso has special sweet taste and cannot be imitated by other towns. Tape is contain of B1 vitamin for body. B1 vitamin is very important for women who have just given birth to restore the new energy and also to produce the milk. It is also good for curing the laziness, hemorrhoids, and also for curing pimples.



There are many types of tape produced in Bondowoso, for example: Tape Manis at Wringin village; Tape Manalagi at RE. Martadinata Street; Tape 31 and Tape 82 at PB Sudirman Street. It is modified into several kinds, for example, Dodol and Suwar Suwir. The main ingredient of tape is fermented cassava.



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Belimbing Means Starfruit

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Karangsari Agrotourism



Karangsari Village, Regency of Sukorejo, Blitar is become popular because of the Star Fruit (Belimbing) cultivation. What makes this star fruit become so famous is coming from the size, which has jumbo size, and it has sweeter taste than common star fruit, and has bright light yellow color.



Long before as famous as today, one of the starfruit farmer trying to plant the star fruit seed, which is a gift from a friend, and amazingly this person can change the people around for they can cultivate the star fruit as a commodity. And so on, this village become popular as the biggest star fruit producer.



The type of star fruit that largely produce is Bangkok, which is grafting by local type and Bangkok, there are also the Philippine type that trying to cultivate.Actually, for both type, Bangkok and Philippine the fruit are having the same size and taste. But, for Red Bangkok Type the fruit is more dense and having sweeter taste, instead of needs extra maintenance.



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Pecel Boeyatin Surabaya

Pecel Boeyatin Surabaya



“Pecel Boeyatin” is one of “warung pecel” or pecel stall in Surabaya. This stall is already operated since 30 years ago and already famous among the Pecel fanatics. “Pecel Boeyatin” is located at Jalan Ketabangkali No. 51 Kayun, Surabaya, settled among the business center buildings in Surabaya. Hence, it is not surprising if we come to this stall during our lunch, and will always full.



As we know, that pecel is such Indonesian traditional salad and consist of green vegetables like string bean, bean sprout, cabbage, water spinach, spinach, “kembang turi” or Sesbania grandiflora and the dressing sauce is using spicy peanut sauce.

At glance, “Pecel Boeyatin” is just like an ordinary pecel in East Java, that make this pecel different is coming from the sauce. The spicy peanut sauce is made from Tuban particular peanut, mix up with the traditional spices like sugar, salt, chilli, galangale, makroot leave and some other spices.



Peanut from Tuban is different rather than other peanut, physicaly it is small and rather long, but it crispy and tasty. It is not be fried, but roasted when it prepared to be pecel sauce. Moreover, the peanut should not be smoothed by using a machine, but manualy because it can change the taste. That makes this “Pecel Boeyatin” different.



A portion of Pecel and rice is cost about Rp. 9000 per plate, this is not include the side dishes. We can choose the side dish that we want, like, empal or fried meat, tempe or soy bean cake, tahu or tofu, egg satay, gut satay, omlet, fried chicken and many more. This stall is daily open from 6 am to 21 pm, it depends on the customers.



More info visit

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Pecel Boeyatin Surabaya

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Pecel Boeyatin Surabaya



“Pecel Boeyatin” is one of “warung pecel” or pecel stall in Surabaya. This stall is already operated since 30 years ago and already famous among the Pecel fanatics. “Pecel Boeyatin” is located at Jalan Ketabangkali No. 51 Kayun, Surabaya, settled among the business center buildings in Surabaya. Hence, it is not surprising if we come to this stall during our lunch, and will always full.



As we know, that pecel is such Indonesian traditional salad and consist of green vegetables like string bean, bean sprout, cabbage, water spinach, spinach, “kembang turi” or Sesbania grandiflora and the dressing sauce is using spicy peanut sauce.

At glance, “Pecel Boeyatin” is just like an ordinary pecel in East Java, that make this pecel different is coming from the sauce. The spicy peanut sauce is made from Tuban particular peanut, mix up with the traditional spices like sugar, salt, chilli, galangale, makroot leave and some other spices.



Peanut from Tuban is different rather than other peanut, physicaly it is small and rather long, but it crispy and tasty. It is not be fried, but roasted when it prepared to be pecel sauce. Moreover, the peanut should not be smoothed by using a machine, but manualy because it can change the taste. That makes this “Pecel Boeyatin” different.



A portion of Pecel and rice is cost about Rp. 9000 per plate, this is not include the side dishes. We can choose the side dish that we want, like, empal or fried meat, tempe or soy bean cake, tahu or tofu, egg satay, gut satay, omlet, fried chicken and many more. This stall is daily open from 6 am to 21 pm, it depends on the customers.



More info visit

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Nasi Serpang

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Nasi Serpang



“Nasi serpang” or serpang rice is particularly traditional food from Madura. This traditional food is such an ancient heritage from Madurese culture that inherited declining for some generations. The ingredient in "Nasi serpang" is very rich and complete, seems like symbolized the diversity. "Nasi Serpang" is made from food ingredients of all over Indonesia, from coast to land.



The ingredients are include: rice, “pepes tongkol” or steam spicy tuna, saute scallop, “soun” or fried glass noddle, salted egg, “sambal terasi” or shrimp paste sauce, “rempeyek” or peanut brittle cracker. All of the ingredients are mixed up and the taste is unique, and of course, it is so yummy. It salty, sweet and spicy



Beside the ingredients in "Nasi Serpang", the way to cook the rice is also different and determain the deliciousness when we eat it. The flavors are derived not only from the best quality of raw rice but also the way cooling the rice.



The word Serpang derived from the the name of the place where this food were found. It is Serpang village, Arosbaya sub-district, Bangkalan regency, Madura. This village is quite a suburb area, approximately to the coastal area. The name of "Nasi Serpang" is coming from that area and already spread among other districts. When we think that we are lucky to have this food out of Serpang village, unfortunately, the taste will be different when we eat in Serpang itself. It is about the “genuine” factor that come up from the food that makes this "Nasi Serpang" from Serpang village is more delicious.



The walking vendor that selling "Nasi Serpang" is start from 05.00 in the morning. Usually, it located around the Chinatown or in the heart of Bangkalan city. The price is Rp. 7000 per portion and after less than 3 hours it will be sold out. The presentation to the buyer is placed in the banana leaf as a plate, it's traditional and unique, isn't it?



Don't forget your breakfast, people...



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Ready To Eat Semanggi

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Semanggi Surabaya



Semanggi or sometimes being called as pecel semanggi, is one of Surabaya traditional culinary. This food is rare to be found, and tends very difficult to find. The problem is about the limitedness of the semanggi or clover leaves as the main ingredient.



This pecel served without rice, only clover and bean sprouts vegetables which sprinkled the seasoning sauce and served in banana leaf Pincuk, it is kind of banana leaf that folded and used as kind of plate. There is no spoon or fork to eat this food but krupuk. We can eat this pecel semanggi using particular cracker called kerupuk puli. This cracker is made of rice, some Javanese people call this cracker as kerupuk gendar. This cracker is large enough, and we can just chunk the cracker to be the spoon and eat together with the dishes.



The ingredient in pecel semanggi is, of course, Semanggi leave (Marsilea crenata) or boiled clover leaves, there is also boiled bean sprouts. Those leaves are completed by the seasoning sauce that made of boiled sweet potato (Ipomoea batatas) mix with palm sugar, salt, shrimp paste, little bit peanut and chili. Mix all the ingredients until it form of sauce.



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Sate Klopo Ondomohen, Surabaya

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Sate Klopo Ondomohen, Surabaya



Sate klopo Ondomohen is officially trade marked by Bu Asih, located in the alley of Ondomohen, Magersari II, Walikota Mustajab street, Surabaya, East Java. This food is being famous among Surabaya people who are fanatics of Sate.



Sate or satay or sometimes written satai is food made from pieces of meat, like chicken, goats, sheep, cows, pigs, fish, etc. that are cut into small pieces, and pierced with skewers prick which is usually made of bamboo, then burnt using charcoal embers. Sate is then presented with a variety of seasonings sauce, which depends on satay recipe variations.



Hence, Indonesia have some numbers of satai, which derive from the material or the seasoning. Sate klopo is particularly satai that made from meat which cover with coconut sprinkle. Then it burn like any other satai. You can choose rice or cake rice or lontong to complete your dish. Moreover, there will be Poya or Serundeng in your rice or lontong. Poya is made of finely grated coconut and flavored, and it roasted and pounded. The taste is not sweet like any other serundeng, but it tends to be tasty.



Beside meat, you can choose other part of the meat like the marrow, fat, muscle, or intestine to be Satay Klopo. The dressing sauce is made of peanut sauce. The taste of the sauce is not too sweet and spicy enough, but there will be some chili bean added for those who like more spice



According to Mrs. Asih, this business was begin since 1945 that founded by her mother in law. This stall is open daily start from 6.30 until 23.00. The preparation before it open is since 01.00 in the morning and there will be lots of visitors crowdedly come to eat sate klopo. Mrs. Asih will gain profit Millions Rupiah a day.



Every day Mrs. Asih spends not less than 25 kg of beef or about 2,500 skewers. The cost to enjoy this sate is about Rp. 16.000 per portion for whole meat sate without lontong. There will be Rp.3000 more for lontong or rice. The price is different among other meat.



The place to enjoy sate klopo is situated around the shady Surabaya, which is there are lots of trees in here and there and that makes the cozy atmosphere when enjoying the dishes for your lunch. Do not worry about the smokes that puffing out from the roasting, there is kind of chimney that sucking in the smoke, moreover, it smells good anyway.



Ready for lunch...



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The Lady Selling Semanggi Suroboyo

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Semanggi Surabaya



Semanggi or sometimes being called as pecel semanggi, is one of Surabaya traditional culinary. This food is rare to be found, and tends very difficult to find. The problem is about the limitedness of the semanggi or clover leaves as the main ingredient.



The seller who sell Semanggi is commonly middle-aged ladies who walk around the menu by lifting up the basket while making some particular noise like “Semanggiiiiiii” in order to let the people know their existence.



The ingredient in pecel semanggi is, of course, Semanggi leave (Marsilea crenata) or boiled clover leaves, there is also boiled bean sprouts. Those leaves are completed by the seasoning sauce that made of boiled sweet potato (Ipomoea batatas) mix with palm sugar, salt, shrimp paste, little bit peanut and chili. Mix all the ingredients until it form of sauce.



This pecel served without rice, only clover and bean sprouts vegetables which sprinkled the seasoning sauce and served in banana leaf Pincuk, it is kind of banana leaf that folded and used as kind of plate. There is no spoon or fork to eat this food but krupuk. We can eat this pecel semanggi using particular cracker called kerupuk puli. This cracker is made of rice, some Javanese people call this cracker as kerupuk gendar. This cracker is large enough, and we can just chunk the cracker to be the spoon and eat together with the dishes.



The vendors are mostly from Benowo area, west of Surabaya. Because of the difficulty of the raw materials of clover leaf, the seller is selling uncertainly. Sometimes once a week, sometimes every two weeks. The clover leaf that used is not a wild clover, which is commonly grows in rivers and rice fields, but it purchased from a person who cultivates this clover.



If we lucky, we can find this food in some restaurants or stalls, but the originallity is coming from those ladies who carry away their menu in the middle of modernity vendor that walking around the city. We should be so proud to them anyway.



The price is similar between those walking ladies, which is cost around Rp. 3,500 per pincuk. But if we buy semanggi in restaurant or stalls in will cost Rp. 8,500 – Rp. 10,000 per pincuk. Convenient takes more price.



The ladies who carry the basket and sell semanggi have particular outfit that signify the semanggi seller. They always wear batik cloth and kebaya, a traditional Javanese cloth, complete with scarf that wrapped over their head in such a way to be a base on the basket when it lifted up.



One hand is holding the merchandise on the head, while the other hand is carrying a basket containing banana leaves to be a Pincuk and other gear. Sure it takes incredible balance so that the merchandise is not spilled out.



Have you enjoy your Semanggi, today?



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Deep Fried Sea Cucumber

Kenjeran Crackers



Kenjeran and fisheries products is connected, regarding that it is near to the coast. Most of the inhabitants are living by being fishermen and selling the products. One of those products are lies over the Old Kenjeran, which is Krupuk.



Most of society has long been cultivated as a food processed seafood. Because those foods are typically high protein snacks and the way to process is quite complicated, these crackers are quite expensive for its values.



There are so many types of crackers that being offered by the local inhabitants, and most of them are sea products. For instance, sea cucumber cracker, shrimp crackers, fish cracker, oyster crackers, razor cramp and many more.



The price is vary from each crackers, like Rp. 100.000 / kilo for sea cucumber crackers or Rp. 7500-20.000 / kilo for razor cramp.



Among those crackers, sea cucumber cracker is the most special cracker. This cracker is different from another crackers, even though both are made by ocean animal skin. But this is a beast eggplant seabed, which is breed well at a depth of 15 to 100 meters under the sea.



This eggplant is has round shape like a tennis ball, with a diameter of 5 cm - 15 cm and his body covered by mucus. It is complicated enough to catch, if it is not accompanied by any special equipment, the local community called "Garet", who ends his pointy like a hook.



Sea cucumber cracker has long been known among the community of the coastal town of Surabaya, it is not sure when were the early begin to be the particular Kenjeran food, but the inhabitant start to cultivate this snack from their ancestors.



By producing the sea cracker products, Kenjeran inhabitant gain a lot of profit, which is around Rp. 5-10 million per week. This will be more on Idul Fitri, it can reach over Rp. 25 million.



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