Lentog Tanjung from Kudus

Tanjung Lentog typical regional food is Kudus. Tanjung name taken from the village in the center of the Kudus food lentog the village in the district of Tanjung Karang Jati. In Tanjung, there are stalls and stalls and small-berjejeran provide lentog. If you try to visit the Kudus this unique cuisine. Material consists of lontong, jackfruit vegetables (mixed with a little coconut milk), fried onion and know / tempe. It can add food sate puyuh eggs and crackers on lentog. Although the material simple, but it's really delicious. For lovers lontong, lentog is a menu that can be tested. Moreover, this food does not contain the meat so that vegetarian can enjoy.

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Kudus Porridge

What a lot of people brought from Kudus, Central Java?Kudus door, that is the answer that you may ask. "It would not be complete if not to the Kudus Mabarok like porridge," said H Saiman, 50, Jakarta home.

Saiman expression is not excessive, because the Kudus porridge similar dodol Garut, West Java, is already a special gift from the city. It's chewy sweet aroma with a variety of fruit. Molten metal is usually sold in small pieces, wrapped cellophane, and to include in the packaging dus.

In the Holy, there are hundreds of home industry porridge. However, a large and famous is called Saiman, Mubarok porridge. His porridge Mubarok, who produced Mubarokfood PT Cipta Delecia, is cikal-designate of the Kudus porridge.

Industry porridge was first dirintis by the husband-wife Mabruri and H Alawiyah in 1910. At that time, the door has not been given the brand, but still a side business. Mabruri main job as a blacksmith living in Jalan Sunan Muria, Glantengan Village, Kudus.

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Soto Kudus Prescription

Ingredients:
1 kampung chickens, cut 4 parts
3 eggs boiled piece suit
100 gr bean sprouts
2 tbsp finely sledri
2 tbsp garlic and fried
75 ml sweet soy sauce
2 fruit lemon water taken
2 stem Serai
1 1 / 2 tsp salt
1 tsp sugar
1 1 / 2 liters of water
Cooking oil and white rice

Mashed the ingredients:
6 pieces of garlic
6 cloves onion
1 tbsp coriander
1 / 2 tsp caraway
6 grains candlenut
3 cm ginger

Make way:
Heat water and boiled chicken with a small fire until fragrant broth and cooked chicken.
Heat cooking oil, spices tumis the mashed and baked until fragrant with Serai
Enter into the stew chicken, salt, sugar and garlic fries.
Continue cooking until the spices seep into the chicken, chicken and suwiri lift.
Put rice in bowl, enter the bean sprouts, egg, celery, chicken suwiran, orange juice and a little sweet soy sauce,
Pour sauce sotonya, ready hidangkan.

Note:
presented with the appropriate sate sate shellfish or eggs or tempe puyuh and know bacem or meatball

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