Typical Nganjuk asems are usually eaten along with warm white rice, peaches, chopsticks, and rempeeks. The mixture of sour, picky, spicy, and fresh flavours of this dish is guaranteed to satisfy the taste.The people of Nganjuk make goats as a meal to welcome guests or as supplies to visit brothers who live outside the city in order to treat the longing for the country.
A goat's acid-acid paradise in Nganjuk
For culinary lovers, Nganjuk is a paradise to enjoy the fragrance of goats. There are several restaurants that are famous for the delicacy of this dish, one of them is Bu Harsuni's. The building is located in the Ngluyu district, precisely on the Gondang-Ngluyu Road, south of the fourth edge of the village of Gampeng.
Mrs.Harsuni has been operating since the 2000s and is currently managed by the fourth generation. To give a distinctive taste, the farm deliberately cooked goat flavours in a traditional way, using a wood-burned fireplace. According to Bu Harsuni, the use of a wooden fireplace can maintain the flame, so that the straw can absorb perfectly and produce a delicious flavour.
Besides, the restaurant has become a favourite of many, including locals, tourists, and officials who want to enjoy the fragrance of goats. Despite being located in the high plains north of Nganjuk, visitors are willing to travel for about an hour from the city center, crossing the woods and sloping streets to taste the hidden gem of this legendary Nganjuk.
Mrs. Harsuni's palace is open from morning to evening. The price offered is quite affordable. One serving of goat and rice plus rice is sold at a price range of Rs. 30,000 to Rs. 40,000. The house of Mrs. Harsuni also meets good hygiene standards. In fact, the Health Department of Nganjuk district has given the certificate of Laik Hygiene Sanitasi with the prefix B to Bu Harsuni Ward.
Goat vinegar is a typical food that has been passed down from generation to generation. Its existence is a real proof of the wealth of culinary heritage owned by the Nganjuk district. A mixture of fresh sour flavor, spicy meat, and spice-rich pan makes this dish have an unforgettable authentic flavor.
Because of the food passed down from generation to generation, Mrs. Harsuni continued because of the message from her mother to be able to satisfy her needs by selling the fragrance of this goat.These goats are often visited by out-of-town officials like self-serving, self-contained, polres and also serving.Â
And what is characteristic of this derivative is the recipe where using the leaves of the honeycomb because of the taste of this acidic and slightly chubby honeycombe leaves, spices like salt, cabe, thumbs, redwood, white honeycombs, laos, reinforced especially the many in geprek and loved scented and lymphatic acid.Â
Even until the preparation is not a joke because of the long cooking process of the morning so that the spice is more absorbent and in line with the descent of the mother's. And that became the strong taste and desire of many people is a good service as well as providing a sense of safety and comfort for visitors who want to try the scent of this goat.
As one of the millennial youths of the native Nganjuk, I am proud to live in Nganjuk and I want to raise the culinary charm of Nganjuk to the wider public through my work, in the hope that Nganjuk culinaries are becoming more famous and can attract tourists to visit the Nganjuk district.
