One Taste of Eastern Java : Lontong Mie

Before I start to tell you about anything, let me say first

MERRY CHRISTMAS AND HAPPY NEW YEAR !! 🙂

Yeah, that’s a little bit late, I know.. A lot of thing happened to my laptop lately, so I rarely post something since booting my laptop is a pain in the a** itself. 😐

So, last December, I went to Surabaya for Christmas time with my family, It’s been a while since last time I visited Surabaya and that was waaay before I started to do some blogging. So, last Christmas, I used the chance to taste some cuisine from Surabaya, specially the signature ones.

This time, I got a treat in a food corner in a mall there. Back then, my aunt told me about this dish called Lontong Mie (translated to English into rice cake noodle, seriously) and the first reaction in my mind is ‘WT*?? What’s with mixing rice cake and noodle?’ Later that I know lontong mie is just for the name and I don’t know how people managed to come with such name. It’s sure consist of rice cake and noodle but it has another ingredients along with them.

Let’s go with the appearance first..

lontong-mie

Lontong Mie Special Edition (with cingur)

Note : cingur means ‘mouth’ in Javanese. It’s cow’s mouth part which is boiled and then mixed in the dish, some people marinate it with preferred seasoning. It’s a signature protein from eastern Java.

That was the actual lontong mie. It’s not just rice cake and noodle, but also came with cingur, beansprouts, crispy shallots, and sliced fried tofu..They are then splashed with sweet brown sauce made mostly with petisPetis is Indonesian special seasoning (probably also available in other countries but with different name) which is made of fish/shrimps/some other seafood varieties, but commonly fishes and shrimps. It’s sweet and have unique taste. *Foreigners who come to Indonesia, specially eastern part of Java are recommended to try any dishes that come/served/mixed with petis*. I live in Yogyakarta for a long time but I’m half Yogyakarta and half East Java by blood, so I love eastern Java’s cuisines a lot as well.

For this dish, the thing that gave the most flavor is the broth. Mixed everything and you could have different textures in your mouth in exactly a bite. You would have crunchy texture from the beansprouts, softness from the tofu, chewy cingur, crispy shallots, and sweet and particular petis broth. While the portion seems a little small in the picture, in fact, for an average eater like me, it made my stomach about 80% full from 20% starvation haha.

Despite the strange name, actually this dish was remarkable. Simple but rich in taste. In East Java, like Surabaya, this dish is quite popular and scattered across the city thus you can find it easily that match your own taste bud.

So, this is the first part of my story in Surabaya, and I still have some to come. Stay tuned for my next foodie story, leave comments if you have any ideas or opinions for me and my stories, and leave like if you enjoy reading my experience.

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*

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