Asem-asem Kambing: The Legendary Culinary Sight of Nganjuk

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. 

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. 

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. 

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.

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.

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. 

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. 

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.

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. 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. 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. 

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.

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.

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. 

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. 

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.