What Indonesian food have you heard of or have you eaten? Or what is the most favorite for Indonesian food?
Launched from the Food and Agriculture Organization (FAO) in 2017, from the list of the twenty most spice-producing countries in the world, Indonesia ranks fifth after India, Turkey, Bangladesh, and China. Indonesia produces 110, 387 tons of spices. No wonder Indonesia has a wide variety of Indonesian food. Traditional and Modern food.
There are so many varieties of delicious Indonesian cuisine, among which there are ten lists of world-famous Indonesian foods, such as; Rendang from Padang, gudeg from Yogyakarta, various types of satay, rawon rice from East Java, chicken taliwang from West Nusa Tenggara, kerak telor (egg crust) from Jakarta, fried rice and fried noodles, gado-gado, soto, and oxtail soup.
This time I will also introduce you to one of the regional specialties that uses a lot of spices to cook it. Traditional food from my hometown!
MEGONO.
Surely not a few of you are unfamiliar with his name. Megono is a typical food of Pekalongan, Central Java. Even so, Megono can also be found along the north coast, such as Brebes, Tegal, Pemalang, Pekalongan, and Batang.
In the past, megono was usually cooked when there was a big event such as a celebration, or for a celebration event. But now, almost a lot of lesehan megono are found on the side of the road along the Pekalongan-Batang direction. They serve rice and megono in banana leaf wrappers. Portions are deliberately made small. Usually, a visitor can spend two to four packs. As for complementary side dishes, such as flour fried tempeh, intestine satay, quail egg satay, black cooked squid, fish paste, and others.
If usually jackfruit is processed into vegetables or warm, in Pekalongan jackfruit is also used as another variation; megono. Jackfruit used for megono must be young jackfruit. The stages of the process of making megono are quite complicated, and are still quite original. Because the jackfruit to be used must be finely chopped, and there is no machine specifically designed to do it. You have to purely chop by hand. the nomads who have not been home for a long time will surely miss this food. Rarely found in other cities.
Actually, what is typical of this food ingredient is the kecombrang flower. Kecombrang is a kind of herbaceous plant and annual plant. Flowers, fruit, and seeds can be used for vegetables. But getting here, many people don't like the smell and taste of the slightly bitter kecombrang flower. So, kecombrang flowers are often omitted in the processing of megono.
So, what are the compositions and stages of making Megono.
INGREDIENT
- 500 grams of young jackfruit
- 1/2 coconut to be grated
- 6 red onions
- 3 cloves of Garlic
- 1 teaspoon coriander
- 1 teaspoon pepper
- 3 pecan seeds
- 1 teaspoon of Terasi
- 2 segments of Kencur
- to taste Salt
- 4 pieces of red chili
- 1 stalk lemongrass
- 2 bay leaves
- 2 segments of Galangal (Laos)
- 2 pieces of orange leaves
- as needed granulated sugar
HOW TO MAKE;
- Part 1
Puree the onion, garlic, coriander, candlenut, shrimp paste, kencur, salt and sugar, pepper
Saute the mashed ingredients, add galangal, bay leaves, lime leaves, and lemongrass stalks. Once fragrant, add the grated coconut. Stir constantly, cook over low heat until the coconut is slightly brown in color.
Part 2
Steam the jackfruit that has been finely chopped until soft.Final step.
Combine the ingredients for part 1 and part 2. Cook over low heat, stirring constantly. Add salt and seasoning. Cook until everything is well mixed.
Serve while still warm. Good luck.
All pictures were taken by Oppo Reno 5F