TRIBUNJATIM.COM, SURABAYA– The Southern Hotel Surabaya adapts culinary delights from the city of nine guardians (Wali Songo) during the month of Ramadan.
The menus presented are taken from recipes from various regions, where the food characteristics are of course different, such as Kudus, Cirebon, Demak, Surabaya, Gresik, Tuban and Lamongan.
“The reason we chose this theme is as a form of dedication to the services of the Wali Songo in spreading Islam in Java, then we adapt it to culinary offerings from each Wali’s region,” explained Kencana Herdianto as General Manager of The Southern Hotel, recently .
Besides typical menus from each region, we also serve several traditional menu stalls, such as mixed tofu, various soto and meatballs, kebabs, various tak’jil, Korean steamboat, live carving, and what is special is also Turkish coffee.
The East Java Tribune had the opportunity to taste typical Surabaya and Gresik dishes served during breaking the fast at the hotel.
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Several menus such as nasi krawu and satay karak which are typical from Gresik, rawon and rujak cingur from Surabaya are present in the hotel restaurant area.
Apart from the main menu, there are also snacks that are closely related to local Gresik wisdom such as pudak, peanut sugar, bonggolan and siwalan dawet ice.
Regarding this dish, Executive Chef of The Southern Hotel Surabaya Sarto said that the menus taken from the city of Wali Songo continue to be rotated every day. Some materials are said to be taken from areas where the Wali Songo pilgrimage is located.
“Surabaya and Gresik are almost the same in culinary terms, Tuban and Lamongan are also almost the same. There is also Legen, the typical Gresik ice tape is also available, we get siwalan dawet from there. “Just like empal gentong, I also take the ingredients from there,” said Chef Sarto.
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This chef, who comes from Central Java, gives examples of other culinary delights, such as Kudus’s typical cricket rice. Cricket rice is characterized by being wrapped in teak leaves. The side dish also consists of beef, which is prepared using coconut milk and spices.
“For example, Lamongan boranan rice, the specialty is Balinese spiced chicken. “Boranan is made from bamboo, but the peanut-flavored Balinese chicken is unique,” he said.
Chef Sarto said that this idea started when he saw several employees who came from the nine mayor cities. He then collected and researched the typical recipes for each region.
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Apart from that, his experience from living in Cirebon, Kudus and Demak enriched the culinary recipes of the Wali Songo region.
“I see this as a challenge for me, where I can provide more dining experiences, especially in this blessed month. “Hopefully all of our dishes will suit the tastes of the guests who will be there to break the fast together,” he said.
To increase the interest and enthusiasm of Surabaya residents, The Southern Hotel Surabaya also provides door prizes which will be drawn every week.
The prizes vary, starting from baby gold, beauty clinic treatment vouchers, free collagen laser treatment for the face, and many other vouchers and prizes during the month of Ramadan.
The price offered for all the facilities and types of food that have been described is 168,000nett per pax.
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