Betawi Traditional Food and Drink

Betawi people is a group of jakarta dwelling community and its sorrounding. Betawi people is creative and imaginative in using materials found in their sorroundings such as durian flower, jengkol (dogfruit) and melinjo. Betawi dishes are usually stir fried to release the fragrance. Betawi cooking techniques are diverse with cultural acculturation of culture such as Chinese, India, Arabic and European.

The following are Famous Betawi Culinary :

1. Ketupat Sayur

Ketupat sayur is a delicious dish, we usually have it for breakfast. Everyone in our house love it. Ketupat sayur is a rice cake dish or lontong served with lodeh soup. Lodeh itself is a dish made from long bean, pumpkin or young papaya sliced thin with coconut oil cooked in seasoning of hazelnut,turmeric, onion, garlic and pieces of ebi (dried shrimp). All the ingredient is affordable and easy to find in the market. 

You can find the ketupat sayur sold by street vendor in the morning or during lebaran festive (idul fitri and idul adha). In the house of betawi family, people usually eat ketupat sayur together with boiled egg and fried tofu covered by fried onion on top. 

The ketupat sayur dish is light, hot  and spicy. the smell indulge your sense and increase your appetite. 

2. Kerak Telor

Kerak telor is one of betawi people’s favorite snack and it is widely popular. This snack is an authentic Batavian food made from omelet of chicken or duck egg with sticky rice and seasoned with shredded fried coconut, ebi and fried shallots.

The use of shredded fried coconut is a main signature of kerak telor. The kerak telor taste delicious and has distinguish burn smell and flavor of ebi (dried shrimp).

Today, less and less vendor sell kerak telor, they do sell it at Jakarta Fair event and certain spot around the tourist area like fatahillah museum and monas (nasional museum).

3. Bir Pletok

Bir pletok is traditional betawi people’s drink. It made from mixes of herbs like ginger, pandan leaves, and lemongrass.bir pletok is suit for drinking in rainy season where it’s cold. The drink help your body to stay warm. Furthermore, the drink has other advantage like it can smoothing your blood circulation.

4. Sayur Babanci

Sayur babanci is one of iconic betawi dish that started to disappear nowadays. This is due to the difficulty to gather the ingredients. The dish required 21 ingredients.  The meat used in the dish comes from the cow’s head especially the cheek. To make the dish, special skill and extra patience is needed. 

The name “Babanci” come from the difficulty to clearly identify this dish. The dish can not event classified as vegetable soup as there is no vegetable used in the dish.

Nowadays, betawi people serve the dish only at religious festivals as family menu such as breaking the fast, eid al-fitr and eid al-adha.   

5. Gabus Pucung

Gabus pucung is a dish of snakehead fish, doused with thick dark soup from pucung fruit. Pucung is a betawi language for kluwek/keluak (football fruit), an ingredient commonly used as rawon seasoning. But despite the similarity of using kluwak, gabus pucung is thicker than rawon dish. Pucung presents a mixture of salty, sour, sweet and savory tastes.

6. Sate Lembut

For a moment, sate lembut look like sate lilit from bali. Actually sate lembut is a rare satay recipe of betawi people. The satay is made from ground beef mixed with grated coconut and spices, wrapped around flat shaped skewers. The satay taste sweet and savory, then mixed with peanut sauces makes it more delicious. This satay usually served with laksa betawi.

Source : Betawi Culture, Jakarta City – Government Tourism and Culture Office.

Indonesian Style Rujak

Rujak in general is a traditional dish made of mix fruits and vegetables and then served cover by special seasoning. In Indonesia, you can find rujak almost everywhere from restaurants to street food vendors. In another country like malaysia and singapore they call it “rojak”. There are many version of rujak here in Indonesia, such as :

1. Rujak cingur

Rujak cingur is a traditional dish from surabaya, east java. The word “cingur” means mouth, it refer to a cow mouth. That is they mix part of a cook cow mouth into rujak cingur. They mix “cingur” with slices of fresh fruits, vegetable and rice cake then served it covered by special condiment made of chilli, peanut and brown sugar. The taste is fresh and meaty.

2. Fuit Rujak

Fruit rujak made of various sweet and sour fruit like young papaya, kedondong, young mango, rose apple, bengkuang, pineapple mix with hotsweet seasoning made of chilli, peanut and brown sugar. The fruit rujak is so fresh (sometimes they served it cold) you can enjoyed it best in hot weather.

3. Rujal bebeg

The name of rujak bebeg refer to the making process of the rujak. That is you mix all the fruit, slice it tin, and then process it by mashing all the fruit until they all mix and soften. They mix and mash the fruit using lesung (deep bowl) made of wood. The rujak bebeg usually served using banana leaf that made the flavour even better. But today more and more food vendor use plastic as it is more practical and durable compare to banana leaf.

4. Rujak serut

Rujak serut is made of tin shaved fruit and then served it covered by peanut hot and sour sauce. The selection of fruits are vary according to the season or fruit availability.

5. Rujak juhi

Rujak juhi is a traditional culanary of betawi tribe. They call it “juhi” because they made rujak by using fermented and dried squid then mixed with noodle, cucumber and other vegetable. Rujak juhi is almost look like gado – gado. 

6. Rujak petis

Rujak petis is a traditional culinary from east java. Rujak petis is made of slice of cucumber, bengkoang, young mango, kedondong, tofu, beansprout and kale. We mix them together then served it with seasoning made of shrimp “petis”, chilli, fried peanuts, salt, sugar, young banana and water.

7. Rujak soto

Rujak soto is a traditional dish from banyuwangi, east java. This rujak is a unique combination of rujak cingur and soto babat. Rujak prepared as usual with pieces of fruit and vegetable and then served  it covered by peanut butter dressing and sauce from soto babat. This combination enchance flavour and create unique culinary experience. Rujak soto is a must try for a visitor coming for vacation or seeking culinary adventure in banyuwangi.

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About Mycuriositynote

About Mycuriositynote

Hi, welcome to my blog, I am a housewife who like reading, traveling and love good food. I like to share experience and information I know in this blog. While might not be perfect, I try to write the best article I can. If you have suggestion, correction or anyhing to the article and information I write in this blog please feel free to contact me at lusianti48[@]yahoo.com.

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