Holy Typical Culinary Tasting

Nova / Henry Ismono
Sugiarto, buffalo satay seller was serving customers at his stall.

Culinary in the Holy proved to have a very long history and have historical value. We taste, yuk!

Buffalo Sate
If you follow the culinary Holy, do not look for dishes with a menu of beef. You will not find it. Since time immemorial, in the Holy there is no place for cattle slaughtering. Unusual native of the Holy eat beef.
That said, when the Festival spread the religion of Islam, the Holy existing residents who embraced the Hindu religion, who regard cows as sacred animals. "Well, in honor of the Hindu, Festival recommends that residents do not cut off cattle, let alone eat them. Yet there are many other meats can be consumed," said Sugiarto (62), a local resident who sells buffalo satay.
Instead, residents eat buffalo meat. Residents also creative real buffalo meat processing this coarse textured, such as by way made satai. "If processed as usual, buffalo satay definitely hard. So, before it is processed into kebabs, the meat must be softened first."
Science makes buffalo satay Sugiarto obtained from father-in-law, the late Kusrin. Sugiarto who in 1974 married Mahmudah, Kusrin eldest son, recalled, "Dad began selling buffalo skewers in 1977 under the name Forward. At first I was just helping," said Sugiarto who was then an employee of a school honorary TU staff.
Honor a month, can not provide for the family Sugiarto. That is why, Sugiarto want to open their own business. The choice, yes selling satay.
He also understands, he must choose meat that is not much sinews. Having obtained a good quality meat, ground meat. "At that time, no milling machine. To be a soft, disposable timber that knocked meat is tender. Well, the hands can be sore."
After the tender, the meat flavored jerky that is alloyed coriander, cumin, garlic, sugar. Meat seasoning until evenly spread, then stabbed and burned. "Well, before serving, satai burned again, and then given a peanut sauce mix srundeng," said Sugiarto the first sale in 1977.
Sugiarto effort that also carry the name forward, really advanced. There was a time, in a day he spent the 1000 stab. "Many customers are from out of town. At that time, so his best-selling, I refuse to buyers," said Sugiarto saying, Kusrin five children, all selling efforts continue satai.
Unfortunately, the economic situation make the effort Sugiarto ebb. "Since the rise in fuel prices, all goods rose. Now the price of a kilo of meat was USD 50 thousand. I sell satay skewers per portion of 10 USD 11 thousand. Relatively expensive.
Compare the price per serving soup to Rp 5 thousand. Even so, the results are still tolerable. Can meet daily needs, "said Sugiarto a day to spend around 350 sticks." If anything the rest, selling buffalo satay there is no term loss. Because dibumbu jerky, buffalo satai lasting up to three days. "Trade advantage buffalo skewers called Sugiarto maro, meaning that half of gross income.
With that advantage, Sugiarto capable of earning his living. "I built a house, also from the sale of satai. Children also I bought a motorcycle," said the father of five children who still looks healthy.

Pindang and Soto Buffalo
The clock rate 16.30. A tiny shop in the Gang I, Holy, already crowded with shoppers. In fact, the main menu stalls that sell boiled buffalo was only open half an hour later. An employee, is still preparing merchandise.
Exactly at 17:00, Mulyadi (58), the owner of the shop, rode a motorcycle with his daughter, got there. Mulyadi directly serve customers. One hour NOVA in the shop, the buyer was never broken. Stall was selling well. "At most, I am selling only 3 hours, trade is up," Mulyadi story.
Cuisine pindang Mulyadi similar rawon is already famous. He often receive orders from various agencies both government and private sectors. "Once the message could be 1000-1500 servings," said Mulyadi to fix the price of Rp 5 thousand to one serving of rice boiled in a small dish lined leaf.
Once the best-selling, a typical day Mulyadi needs 12 kg of meat, while for Saturday and Sunday soared to 15 kg. A kilo of meat can be for 25 servings. Of course it takes time for kelarisan Mulyadi to achieve this level. "I started selling in 1987. Initially, I was traveling with a wheelbarrow. A day just need 2 pounds of meat. I started out selling sunset until midnight," said the man who previously work at this printing.
After three years of traveling, starting Mulyadi hangout. Slowly, customers started arriving. Apparently, Mulyadi have surefire recipe for pindangnya preferred. First, of buffalo meat should be tender. "It took five hours to boil.
After that, of course, the right seasoning. "Before the official selling, Mulyadi recipe trials to five friends." Initially, only one person who says nice. After cooking a few times, after a long time all say good. I was sure, I boiled it tasty. I was steady selling, "said the father of six children who keep recipes flagship." Someone asked me to teach make boiled in exchange for USD 10 million, but I refused. "Mulyadi revealed in the Holy of selling boiled buffalo could be counted on the fingers.
Therefore, it called risky business. "Because if baseball runs out, can no longer be sold the next day. Not to mention the soaring price of meat. If baseball sold, must lose it," said Mulyadi a few years completing his stall with buffalo soup menu.

Cape Lentog
Entering the village of Tanjung Karang, Jati Subdistrict, Holy, you are entering the region is famous for its lentog. Namely the composition of rice cake dish with vegetable side dish with young jackfruit (almost like warm), vegetables, tofu and tempeh, washed down thick coconut milk, and sprinkled with fried onions.
Usually served with a small plate covered with banana leaves, fitting for a breakfast menu. Lentog more delicious side dish eaten with additional seasoning stews quail egg satay, satay intestine, plus crackers.
Now, lentog cuisine has become an icon of the Holy. On a street of this village, approximately 20 rows of small stalls hawking lentog. Moreover, traders were scattered in rural areas. "Now, many are selling out of the village. In fact, almost in every corner of the Holy. There is a trade up outside the city. Today, it is difficult to find work. A lot of young kids who make a living by selling lentog," said Smith (43), one of the seller lentog whose name already famous.
Smith recounts, lentog food was typical in his village. Then, by the generation of his grandfather, lentog start "introduced" out of the village. Initially, the selling lentog are men. They are traveling with a carry trade of merchandise from morning until noon. "Apparently, this cuisine appreciated by the public," the story, saying Sumitro lentog fit for the breakfast menu.
Time passed, this business was so promising. Smith also continued his grandfather's footsteps by starting to sell in 1982, also with a circumference. "I was around fifteen years. Well, since 1996, head of the village of Tanjung Karang merchants gather to make the stalls. Merchants which was originally spread out, including me, gathered in one place. Apparently, even more crowded, especially fitting Sunday or holiday. Because it's got location, many women who started selling, "said the father of two children.
Smith wanted his business further. On a normal day, he handed to his sister kiosks, Sulasi (38). He himself chose selling near the site of a cigarette factory, still in the area of ​​Tanjung Karang. "I was selling at stalls on Sundays and public holidays. Well, now it's really crowded. It took me about 15 kg of rice to make rice cake ingredients. Weekdays, anyway, at only 6 pounds for the two places."
Kilo of rice, continued Smith, could be about 30 servings. With the price per share of $ 2 thousand, during Sundays and holidays, Smith could get a gross income of USD 900 thousand - Rp 1.5 million. "For a normal day, I can pocket the money of Rp 300 thousand. The result is tolerable to meet the needs of families and send their kids," Smith said of her eldest son studied at the University of Muria Kudus.
Actually, Smith would like to open more branches. However, barriers are only about power. "You see, for cooking takes a long time. Make rice cake can be up to five hours. After the sale of the morning until one o'clock, I went home and immediately make a rice cake. That night making vegetable mix. Usually at 9 tonight just out of the kitchen."