Semarang including the cities often visited and become tourist destinations for a number of Indonesian citizens because of its natural wealth. While visiting this city, never miss a chance to sample signature menu. Some of the menu that characterizes the city of Semarang, among others, spring rolls, wingko tripe, milkfish presto, bakpia, know dreadlocks, know intervene, kopyok mi, mi djowo, soto Bangkong, paste kale, chopped salad, mendoan, tofu paste, blanggem, mentho, thymus, know quid, you know pong, Gethuk, mehong / cat sega, sega rickshaw, and Gilo, Gilo.
Semarang has a large Chinese community. That is why, some prepared foods also have a distinctive element of Chinese. Spring rolls for example. This menu is found in Semarang and a special food that often becomes souvenirs from the city. That said, spring rolls are quite capable of being maintained in the onslaught of modern food is more and more searchable. Age of a century since discovered is proof of how much has remained popular comestible community.
According to Odilia Winneke culinary experts, based on its history, lumpia Semarang reputedly invented and pioneered by couples who come from two different cultures and countries, namely China and Java. The husband and wife before marriage is known as a seller of spring rolls.
"The specialty is famous spring rolls. Not because of the shape and size, but the delicacy of characteristic flavor Semarang salty sweet things, "says Odilia.
Lumpia is characterized in their raw materials, namely bamboo shoots. Apart from young shoots of bamboo, some of which are also main ingredients are shrimp and eggs, including wheat flour used as a wrapper. "It is not difficult to make. Only, when the cook takes a deft skill, "says Odilia.
Foods that have the process end with or without fried fried has supplementary material that should not be missed named chive-like green onion, plus a spring roll of brown sauce, also feels a bit sweet. There are also pickled onions which gives the sensation of sour taste and cayenne pepper. In some stores that sell spring rolls, some use leaf lettuce and red onion to make the dish taste more special.
"All the extra ingredients that complement and typical spring rolls. All is well suited combined with the spring rolls, "says Odilia. In addition to spring rolls, Semarang also save some typical menus that often used as a gift, among the most famous is the milkfish presto. If you're a walk to the city of Semarang, the people must not forget to stop by the Road Pandanaran. Because the road was a sales center by-the typical Semarang, including milkfish presto.
"The Hyderabad-the traditional form of milkfish Presto includes a new unknown, which is about 20 years ago," says Odilia. Milkfish presto a fish spiced with garlic, turmeric, and salt, and cooked in banana leaf base using high-pressure pot that is usually called Presto.
Presto is a way of cooking with high-pressure water vapor. Food cooked in this way is placed in a pot that can be locked tight. The water inside the pot and then heated to boiling. Water vapor that arise will ripen food inside these pots. How this is done to make thorn fish becomes soft and good to eat.
"Milkfish presto favored by many people, including children, because software is so easy to eat prickly. That's very good because in addition to savory, milkfish Presto also has a high nutrient content, "says Odilia.
For presentation, presto pretty fried milkfish in hot oil and served with sambal typical. While Presto milkfish that have been purchased and not yet fried, can generally be stored in the refrigerator over a period of time.
source: (http://www.okefood.com/read/2011/03/22/299/437561/lezatnya-oleh-oleh-khas-semarang)