Madurese cuisine is the culinary tradition of the

Madurese people id, Orang Madura , image = , image_caption = A portrait of Madurese village head. , population = 7,179,356 , popplace = : , region1 = East Java , pop1 = 6,520,403 , region2 = West Kalimantan , pop2 ...

from

Madura Island Madura Island is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately (administratively 5,379.33 km2 including various smaller islands to the east, southeast and north that are administrati ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

. This cuisine is particularly well-known in the neighboring areas of

East Java East Java ( id, Jawa Timur) is a Provinces of Indonesia, province of Indonesia located in the easternmost hemisphere of Java island. It has a land border only with the province of Central Java to the west; the Java Sea and the Indian Ocean bord ...

, as well as on the south coast of

Kalimantan Kalimantan () is the Indonesian portion of the island of Borneo. It constitutes 73% of the island's area. The non-Indonesian parts of Borneo are Brunei and East Malaysia. In Indonesia, "Kalimantan" refers to the whole island of Borneo. In 2019, ...

. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences. Madurese dishes add ''petis ikan'' which is made from fish instead of shrimp. The Madurese-style satay is probably the most popular satay variants in

. Some of its popular dishes include

chicken satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...

,Sate Ayam Madura | Sate Ayam Madura Recipe | Online Indonesian Food and Recipes at IndonesiaEats.com
/ref> mutton satay, Madurese soto, goat soup and

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut s ...

List of Madurese foods

Dishes

* Bebek guring, traditional seasoned fried duck. * Bebek sinjay, juicy fried duck with

sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indo ...

s. * Campor, broth mixed with

. * Kaldu kokot,

green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...

s cooked with beef

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

. * Nasek bebek, rice dish with duck meat. This dish almost similar to

duck rice Duck rice () is a Singaporean dish made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised h ...

. * Nasek campur, Madurese-style of mixed rice dish with assorted vegetables and meat of choice. * Nasek jagung, steamed rice substitution with

cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...

. * Nasek serundeng, rice dish served with

serundeng Serundeng refers to a side dish or condiment to accompany rice in Indonesian and Malay languages. Serundeng may taste sweet, or hot and spicy according to recipe variants. Its best known variant is an Indonesian preparation of sautéed grat ...

. * Rojak cengur, mixture of vegetables,

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus ...

lontong Lontong is an Indonesian cuisine, Indonesian dish made of compressed rice cake in the form of a Cylinder (geometry), cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf a ...

, beansprouts with ''petis'' black fish paste sauce and slices of boiled cow's lips. * Sate madura, famous satay variant that most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from sweet soy sauce mixed with

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...

, garlic, deep fried shallots,

peanut paste Peanut paste is a product of peanuts used in sauces, cookies, crackers (and other baked goods), breakfast cereals and ice cream. 'Peanut paste' is the main ingredient in some peanut butter recipes. Method Peanut paste is obtained by several metho ...

shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...

candlenut ''Aleurites moluccanus'', the candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as candleberry, Indian walnut, ''kemiri'', varnish tree, ''nuez de la India'', ''buah keras'', ''godou'', kukui nut tree, and ''rata ke ...

and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

. ** Sate ayam, satay made of chicken meat. **

Sate kambing Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called lamb satay and goat satay. ''Sate kambing'' (g ...

, satay made of mutton or goat meat. *

Serundeng Serundeng refers to a side dish or condiment to accompany rice in Indonesian and Malay languages. Serundeng may taste sweet, or hot and spicy according to recipe variants. Its best known variant is an Indonesian preparation of sautéed grat ...

, spicy fried

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

flakes, which is made from

sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sa ...

grated coconut, and is often used as a side dish to accompany rice. * Soto madura, soto soup made with either chicken, beef or offal, in a yellowish transparent

. *

Sup kambing Sup kambing or sop kambing is a Southeast Asian mutton soup, commonly found in Brunei Darussalam, Indonesia, Malaysia, Singapore. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yello ...

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.

Snacks and desserts

* Apem, traditional cake of steamed dough made of

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...

, coconut milk, yeast and

, usually served with grated coconut. *

Dawet Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, ...

, iced sweet dessert that contains droplets of green rice flour jelly,

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

and palm sugar syrup. * Lopis, traditional sweet cake made of

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

, served with grated coconut and drizzled with thick coconut sugar syrup.

References

{{cuisines Indonesian cuisine-related lists

List of Madurese foods

Dishes

Snacks and desserts

See also

References