Modern snacks become rampant for
the past few months or years. To name a few, red velvet martabak or with a
variety of flavors and types of toppings such as crunchy chocolate spread – we all
know the brand J,
biscuits and green tea wafers, become the main posts in several social media
and culinary applications. I am a big fan of snacks too. The Martabak ‘kekinian’
certainly did not escape from my tongue
and tummy. However, there are snacks that remind me of my childhood, those are now
rarely found in many places including the traditional markets. As a kid, almost
every morning, when I saw my mother and our maid back home from the market, I only
had a question, "What snack you bring from the market today?"
This memory brings me back, and looking
for the traditional market snacks or ‘jajan pasar’, Indonesian culinary
heritage that should remain, despite the modern snacks that also carry brands
from overseas, widespread quick nowadays.
A few days ago me and my mother to
Surabaya. She also took time to visit traditional market. That afternoon, when she
came home, I asked the “jajan pasar” again, the question like decades ago. But
this time, she only brought few, said fewer types recently. Being curious, or would
rather be obsessive, I finally got from one of some online sellers on
Instagram, using hashtag #jajanan #tradisional #surabayakue
Alhamdulillah, finally my obsession on old-school
snacks that day was perfectly fulfilled. Not only presented in a very attractive
appearance and clean, it was very tasty, with the right texture and sweetness.
Arranged in a woven bamboo tray, these
foodgasm “jajan pasar” is dominated with Srawut, placed in the middle of other snacks, with cone shape. Srawut is made from grated and steamed cassava, mixed
with palm sugar. Surrounding Srawut, dozens of Klepon. These green dough or
balls are made from glutinous rice flour and pandan leaf extract, filled with
coconut sugar, boiled like meatballs, drained, then rolled in shredded coconut,
with sensational taste when bitten as the coconut sugar melt from inside. Lupis
also takes part in this tray of heavenly snacks, this glutinous rice wrapped in
banana leaves cooked the same as rice cake or “lontong”, served with grated
coconut and brown sugar. Got Cenil too, this pinky dough is made from starch, with
chewy and sweet-savory taste. Jongkong complete the range of this “jajan pasar”.
Jongkong, which is also specialty of Surabaya, East Java snack, comes with very
unique taste and aroma, as one of the ingredients is edible ash. In addition, I
also had a chance to enjoy Kue Kuk or Kue Thok, made from glutinous rice flour,
filled with peeled green beans paste. It's also my dad's favorite. Typically, this
one appears in red color with tortoise shell shape, given banana leaves as the
base; this time in green with pandan flavor.
My nephews – kids, also enjoyed
these “jajan pasar”. It was great to see them really enjoy traditional snacks which
are actually more organic, plant-based, not only snacks with preservatives and
flavorings, that are easily obtained at the nearest franchise. This kind of traditional
snacks are supposed to sustain, conserve, as one of the traditional culinary
heritage of Indonesia, that our next generation will still enjoy from time to
time - not only recognize burgers or French fries of some fast-food restaurants.
#kulinertradisionalnusantara
#jajananpasar #jajanantradisional #srawut #cenil #klepon #jongkong #lupis
#kuekuk
