Boranan Rice is One of Some Amazing Foods of Lamongan City

In addition to chicken soup and tofu mix, the famous food of Lamongan is boranan rice. Presentation similar to rice sauce in Surabaya. However, container and sauce ingredients to make this food is unique and difficult to find it elsewhere. Entering the archway Lamongan City,there is slogan writing that Lamongan is Soto City. Chicken soup is a typical regional food that are located on the northern coast of East Java. However, when exploring the city, other kinds of foods we will find.       They are tofu mix ( tahu campur),boranan rice (sego boranan), tofu tek ( tahu tek), wingko of Babat, and jumbreg. If the boranan rice like the sauce rice, jumbreg more like talam. Tahu campur and tahu tek often found in various cities, as well as wingko, sego boranan and jumbreg can only be found in Lamongan.

a portion of boranan rice

Maybe you'll be wondering, what is a sego boranan? Sego boranan like chili sauce rice, white rice or corn rice served with various side dishes and sauce on top of a container of banana leaf and paper. Do not expect to see sego boranan in a restaurant or diner. Therefore, this dish is only sold around the roads by the woman. They traveled to all corners of the city, including the town square and in the evening along Jl Basuki Rahmat, from the square turn right and then straight. many of mothers sat lined up to sell sego boranan.

the seat to enjoy boranan rice

the boran basket

Passionately, buyers can sit on a plaited mat or squat while enjoying the pleasures of sego boranan. The name of sego  boranan taken from a container to put the rice, Boran, is a basket  made of woven bamboo circle on the top and square at the bottom. Four corners supported bamboo so do not touch the ground directly. Foods  are placed in large bucket and sauce in pan. All are brought on the back of mothers with  carrying jarik. Most of them are still have family relationship. As Katiani (28) who peddle sego boranan side by side with his aunt, Istiah (42). Katiani sell for three-year, in contrast to Istiah who have reached 20 years."Generally we sell hereditary," said Katiani who started hanging out at Jl Basuki Rahmat since at 17.00 pm. Every day he was there until all the dishes are sold out. Katiani and Istiah fix the price in a portion of sego boranan is Rp 5,000. As like in the many places. The price will be change, depending on the dish is taken.

empuk,pletuk and sili fish

Variety of the dishes and spicy sauces. Sego boranan known for its variety of dishes and the sauce. Want to know what the dishes? There's fried chicken, shrimp, tempeh, tofu, salted eggs, fried eggs, scrambled eggs fried in flour, sate uretan (prospective egg), bowel, fish, kuthuk fish, pletuk, sili fish, soft, peanut brittle peanut or anchovies, and the anointing of vegetables. There are so many, so do not confuse to select it. Three of them into a side dish typical of sego boranan that is not found on other menus, which are empuk, pletuk, and sili fish. "empuk is made from wheat flour with a seasoned," said Katiani. Pletuk made from the dried rice or beans, and spiced and fried. Its name taken from the sound when the food is chewed, 'pletuk, pletuk'. Well, this sili fish dishes that can not be met at any time, as it includes seasonal fish. Sili fish used to be known as ornamental fish, is more expensive than chicken. The form of this fish is long like eels, which are not obvious parts of the head or tail. Needles were just there in the middle.

Rice and side dishes are not complete without the spicy chili sauce, nan. Boran sauce ingredients consisting of galangal, ginger, shrimp paste, lime, cayenne pepper, boiled rice, marinated raw as a thickener, grated coconut, onion, garlic, and pepper. "So it feels solid, add sugar and salt. Then, all the ingredients blend together, "explained Katiani.thin sauce is poured over rice and side dishes. While mixing vegetables eaten with mixed sauce made from onions, garlic, salt, red pepper, flavoring, and grated coconut. the way of cooking it is unique, it is not steamed or left raw, but heated with kreweng, sort of square shape clay and burned to produce smoke. Smells so delicious, one portion of sego boranan not be enough. Want to add more until satisfied.