District is one of the names of the district that exists in the East Java Province.Bojonegoro on the north side, Madiun on the west side, Kediri and Ponorogo on the south side are 20 districts.Like the other districts, Nganjuk, called the "wind city", has a variety of peculiarities and uniqueness, both local culture and food.The district known as the land of the field or land of victory has some traditional cultures that to this day still remain sustained despite the great modern cultural currents.
Nganjuk district is one of the districts located in the western part of eastern Java province.Keep a bunch of promising charms.Not only the tourist destination but also its legendary culinary diversitythat is able to attract the culinarian lovers.
It's not apart from the role of the cultural figures who keep trying to preserve it. Some cultures and traditional arts such as tayub, jaranan, salepok dance, timplong wayang, nyadranan, and others are traditional art and culture that exists and belongs to the district of Nganjuk.Nganjuk district with an area of about 122,433 It also has a variety of local foods. Let's just say, for example, pecel rice, peach rice, dumbleg rice, becek rice, caterpillar rice, goat rice and so on can be found in the town of Nganjuk.
With the beauty and grace that the city has, there is a lot to enjoy from the beauty of culture even to the famous food in the area. One of the typical ones with a simple name but many people are looking for is goat-asma. Goat asma is a typical dish of Nganjuk consisting of slices of goat snails cooked with acid cook and spices.The taste of the cake is fresh, sour, spicy, and characteristically spicy makes it a special dish. It's usually served at celebrations like Lebaran.
Goat acem is a unique and exciting culinary choice when visiting Nganjuk, providing a different and effective dining experience.Nganjuk district is not only famous for its natural beauty, but also preserves legendary culinary variety.Â
One of the most legendary dishes in the country is the goat's spice. Unlike the other region's goat spice, the goats' spice has a distinct taste. This sour flavor comes from the leaves of the beetle cooked with goat meat and other spices.Â
Not only that, the beetle leaves also help to remove the scent that arises from goat meat. The taste of the honeycomb leaves combined with the taste of spices such as red onion, garlic, salt, cucumbers, cabbage, reinforcements, ginger, serai, orange leaves, and salami leaves to make this dish more seductive.
In addition, the dish uses young goat meat as its main ingredient because it is famous for its soft texture. Generally, the goat meat used comes from the thigh or thigh part.In his presentation, small-cut goat meat was placed in a bowl along with a cuckold, crumbs, and cheese. Additionally, a slice of tomatoes, tauge, and slices of celery leaves are given to give a fresher aroma and appearance.
Special taste quotation
The typical goat's acid is famous for its fresh acid flavor. This sour flavor comes from the leaves of the beetle cooked with goat meat and other spices. Not only that, the beetle leaves also help to remove the scent that arises from goat meat. Characteristic goat's straw is brown-yellow and has a slightly thick texture.Â
The acidity of the leaves of the honeycomb is combined with the salty flavour of the spices of red onions, garlic, salt, strawberries, cabbage, reinforcements, ginger, serai, orange leaves, and salami leaves so that this dish is all the more seductive.
