Although Brekecek is an authentic culinary from Cilacap, there are also people in Cilacap who don’t know it yet. We got this from information from citizens we asked about. There are also those who often cook but don’t know name.

It could be that this famous culinary is not often found in restaurants like in West Cilacap area for example. This is because in areas such as West Cilacap, geographical location is far from sea.

Judging from its preparation, brekecek is almost similar to balado red chili or rica fish, but brekecek has a savory broth.

The spicy taste is produced from cayenne pepper, sweet from sugar and also sour from tomatoes, making sweet and sour taste spicy and broth that tempt appetite to quickly eat it.

Various processed brekecek also vary, some from mackerel fish, mackerel fish and some are only processed fish head.

For traveler friends, don’t forget if you visit Cilacap to taste this famous Cilacap culinary.

Various types of fish that are usually made into brekecek are mackerel, screen, cangkek and layur. But others can also be tried.

Recipe for Making Chuck

Here are ingredients for making Brekecek that we quoted from Cookpad, owner of Rose Shanty account:

Ingredients needed: 4 mackerel | 1 btg lemongrass in geprek | 1 lbr bay leaf | 1 segment of galangal iris | 1 tomato, cut. | to taste basil | to taste salt, sugar, broth powder if you like.

Smooth seasoning: 2 cloves of garlic 3 cloves of shallot 2 cm ginger | 2 cm turmeric | 5 pcs of red peppers.

Steps: 1. Saute ground spices, lemongrass, salam, laos until fragrant, add fish to stir well.

2. Add enough water, add salt, sugar, powdered broth, cook until seasoning is absorbed.

3. Towards lift, add tomatoes and basil, cook briefly, remove and serve, sauce according to taste, can be cooked or cooked until soup set.

That is all info regarding recipes to make brekecek, hopefully it will be useful.

Get to know a food called tempe made from fermented soybeans. Do Malaysians know that in Indonesia such as in Cilacap, Banyumas there are Tempe Dages?.

Tempe from soybeans that are dyed using flour in Indonesia, especially cilacap, is called mendoan. And maybe this food is familiar to community, not even people who come from Banyumas residency, but all of Indonesia and world knows it.

Even tempe mendoan is also known in foreign countries until it is claimed by Japan with a patent.

Speaking of mendoan, there is actually a special culinary with same ingredients (made from soy), namely dages.

The difference is with tempeh mendoan, that is when soybeans are fermented and given yeast, while dages are made from soybean dregs produced from tofu making.

So tofu waste or tofu waste can still be processed into food such as dages and can also be pared.

Dages are made in same way as making tempeh, which is fermented so that soybean is moldy.

As for how to wrap dages there are usually using banana leaves which are then coated with newspaper.

Dages texture is softer because it is made from tofu waste dregs, and if fermentation process has been carried out, color will turn black but some are white.

Dages can be used as a vegetable and also fried like tempeh mendoan.

So, fried dages can be covered with flour and fried in a frying pan with cooking oil.

This food is no less tasty than mendoan, especially if adon flour is given enough salt.

Delicious dages to eat when it hot either by biting cayenne pepper or with sauce.

This is culinary food of Wong Banyumasan, in Cilacap, Banyumas in every market, it is easy to find dages, price is relatifely cheap and affordable.