EN Erlangga Group

Since hundreds of years ago, the richness of Indonesian soil has lured many foreigners, from many cultural backgrounds, to settle in Indonesia. Until nowadays we are still able to see the traces of their cultural inheritance blended with the local culture, such as in Indonesian culinary art. Influences from Asia, the Middle East, Europe, even America can be found in various Indonesian foods. One of the oldest main melting pots is the city of Semarang. Semarang, the capital of Central Java, has become an important port since the 8th century. In Semarang, the acculturation with Chinese culture is very evident. It is said that the Chinese arrived in Semarang at 1405 with Zheng He, admiral from China.

Influence of Chinese culture is also evident in the traditional culinary of Semarang. In addition to Springrolls (Lumpia), Moci Cakes, and Bakpia, noodle-based food and meatballs are specialties of this city. Some foods such as Mi Lontong (noodles), Glewo Buntut Porridge, and Tahu Gimbal are proofs of how the delicious Chinese cuisine has combined with culinary arts of Java.

In this book, you can find 28 recipes. The whole recipes, from main dishes (Garang Asam Chicken, Babat Gongso, Soto Semarang, etc.), drinks (Sekoteng, Asam Jawa Soda, Cincau Ice, etc.), to desserts (Moci Cakes, Wingko Babat, Klepon, etc.), is accompanied with the step-by-step instructions complete with set of images to show readers on how to do it. By following the instructions, you will easily produce high flavor dishes. And you can still experimenting by modifying those recipes according to your taste.