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Madurese cuisine

From Wikipedia, the free encyclopedia
Sate madura being grilled.

Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. 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 despite the name (ikan=fish) is made using shrimp. The Madurese-style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes include chicken satay,[1] mutton satay, Madurese soto, goat soup and peanut sauce.

List of Madurese foods[edit]


Snacks and desserts[edit]

  • Apem, traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
  • Dawet, iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup.
  • Lopis, traditional sweet cake made of glutinous rice, served with grated coconut and drizzled with thick coconut sugar syrup.

See also[edit]