Semarang Food Street, part 4 (end): Kecap Mirama, a misses healer soya sauce..

There are so many thing that I could tell about Indonesia.  In terms of culture, nature, philosophy, way of life and of course in term of its wide culinary wealth! One of this country’s  precious heritage is this sweet soy sauce.

Kecap Manis, or sweet soy sauce has been acknowledged since before the 18th century. Sir Thomas Raffles in his book “History of Java” mentioned about this black thick sauce from fermented black soya bean. Each region in Indonesia will have its own signature Kecap Manis. There is a saying:  “all kecaps are number one” that refers to the characteristic taste of kecap from each region that all will occupy the number one position or best rank.

Kwik Sik Giem, a Chinese lady started her soy sauce production in Semarang back in 1935. Kecap Mirama, so she called her product. Years after years, nowadays the manufacturer has developed and turn into a large industry as well as culinary icon of Semarang.

As a legend of the city, this Kechup Mirama has been known and passed down from generation to generation. Children from any generations have tested this sauce as part of their early foods. Therefore, whoever come from Semarang and live abroad, will always ask for Kecap Mirama as a precious gift. It is so delicious and so people will eat rice only with this sauce.

The delicacy of this sauce turn into a misses feeling healer. Misses feeling to their family, their city and to their beautiful old time. And I myself, miss Semarang already, I think I just need to grab my bottle in the kitchen…

Semarang Food Street, part 3: Loenpia, a love story

Once upon a time, in the past time estimated before the years of 1900, in Semarang, Central Java Indonesia, there was a couple of husband and wife from two different ethnic groups: Chinese and Javanese.

Tjoa Thay Yoe was a young man from China who worked as food trader in Johar Market of Semarang who met Wasih a beautiful Javanese young lady who was also another food trader, just next to this young Chinese boy’s food stall.

Tjoa Thay Yoe served a cooking mixture between bamboo shoots and pork in his stall while Wasih sold her signature dish made from potatoes and shrimps. “Witing Tresno Jalaran Soko Kulino,” it is a Javanese proverb means that love will grow through a common regular meetings, these two young couple finally felt in love, got married and have a daughter named Tjoa Nio Po.

This little cute baby girl, years later when she grew up created a fusion recipes between the bamboo shoots, potatoes, shrimp and pork as the manifestation of love from her both parents. The food is Loenpia  or spring roll.

Tjoa Nio Po was the one which later passed down generations of successful Loenpia maker in Semarang. Because of the generations from Tjoa nio Po, Semarang is know known as the Loenpia city.

A spring roll that is stuffed with bamboo shoot cooked with shrimps and chicken, deep fried and served with pickle and savory sauces is this city’s delicacy

Semarang Food Street, part 2: the integrated Lontong Cap Go Meh

A story about the naming of Semarang, one of the largest city in Java Island Indonesia, started at the end of the 15th century. There was a man from the Kingdom of Demak who was appointed as Islam missionary. His name was Sunan Pandanaran that became an Islamic guru for the people in the hills of Pragota. Over time, the region becoming more fertile and from the sidelines appeared the tamarind tree that grew rarely (in Javanese language: Asem=tamarind, arang=rarely. Asemarang=rarely grew tamarind trees), thus giving the title or name of the region to Semarang.

Since the influence of Chinese culture, the cuisine adaptation has occurred in the region. Chinese migrants who lived in the coastal areas of Java have created the Peranakan blend culture.

An evident of this adaptation and assimilation in cooking culture could be found in this signature dish, Lontong Cap Go Meh. To celebrate Cap Go Meh or the fifteenth day of the Chinese New Year celebrations, the peranakan people replace rice flour balls that was usually served during the celebration with Lontong or rice cake. As the side dish, a white chicken curry with other spicy yet delicious cooking from Java culture were also served .

Lontong Cap Go Meh is a special phenomenon in Peranakan-Java only. Those who live in Sumatra, Malacca or Borneo do not recognize the dish. This integration of two culture could be nowadays found in several food stall at Semawis Night Market, Semarang.

Semarang Food Street, part 1: Bakcang! Yumm..

City of Semarang, the capital of Central Java Province, Indonesia is a port city since the early time. Chinese merchants, including Chinese Great Admiral Cheng Ho has already decked his navy army  to the city. In the ancient period of  Hindu-Buddhist Mataram Kingdom in 8th-9th century, it is called Pragota or Bergota.

Chinese influence then spicing the culinary culture of Semarang, in terms of technique, spice, ingredients and cooking method. Bakcang is one of the example. A traditional Chinese food that is made from glutinous rice (or a combination between rice and sticky rice) stuffed with different fillings. Referring to its name “Bak” thak means pork, usually it is stuffed with pork stew. However, nowadays, bakcang that is stuffed with beef, chicken or vegetarian are also common.

This dough, then is  wrapped  in bamboo leaves. They are cooked by steaming or boiling.