Pecel menu for most of the Java community is already familiar, especially for the East Java community. Starting from the coolie market until the employee / employees, it seems no one familiar with the pecel menu. But what about the menu of pecel rawon rice? Even to imagine it was difficult enough. But not so with the community of Banyuwangi, the menu this one is already quite familiar and quite a favorite food. There are even people from out of town who accidentally went to the city to enjoy the delights of rice Banyuwangi pecel rawon.

One seller pecel rawon rice is quite famous in Banyuwangi ie, Pecel Ayu. Located at Jl. Adi Sucipto, No. 65, Banyuwangi. If we do of Crossing Ketapang, navigate the vehicle speed to the city center Banyuwangi, located across the street next to the KSP Milan, Banyuwangi. It is pretty easy to be found, because the restaurant is always filled with a 4-wheeled vehicles that lined the roadside Adi Sucipto.

Incidentally when the team arrived at the restaurant wisatakuliner.com Pecel Ayu atmosphere is still not too crowded, so they can choose where they want. Because of this restaurant provides two options, there are in the room and there is also an outdoor front and sides. Because it is just the first time, we also ordered a rice pecel rawon that exist only in Banyuwangi. Shortly thereafter, a plate of rice pecel rawon to the table was between us. Initially, we thought it was just a pecel rawon name diet whose composition is difficult to imagine. But after seeing it on the table, its composition was actually served with rice pecel rawon in a dish.

Pecel is the usual rice we eat in general rawon doused with sauce and comes with fried tofu, cooked in coconut empal (serundeng) and a tasty shrimp dent. Curiosity was intensified, pretty soon we immediately are. And it turns out, it is really delicious. The combination of pecel and the rawon really fits, thus creating a unique flavor and is addictive as the seller said when we were dating earlier. It is nothing wrong with that many people who make pecel rawon rice as a food favorite in Banyuwangi.

While we enjoy the delights of pecel rawon rice, the buyers come and go and go. Most of that came the employees / staff office, and even seen also a bunch of fathers from the Police who are enjoying this one menu. Besides pecel rawon rice, the restaurant that normally has begun to serve its visitors since 6 o’clock this morning, also provides pecel rice, rice and rice mix rawon. For those visitors who want to roll in do not have to worry, because the place is quite broad, perhaps able to accommodate ± 50 visitors.

Recommendations on food stalls this one I got from one of the original inhabitants of Madura, knowing this was the first time to the second I walk into the island of Madura, so not very familiar with the ins and outs of the culinary riches of this city. Location stalls Amboina is not too difficult to find, located in the northern Great Mosque Bangkalan and about 20 meters before the red light. Especially in front of the stalls there is a board bearing the name of the mother’s Amboina stall plus photo shop owner along with culinary master pack Bondan Indonesia and Surya Saputra the host Culinary Collection. Amboina stall has been initiated since 1965, and now continued by the third generation, Mr. Abdul Latif.

Because it is still blind to the special dish from this stall the proposal by the father of Abdul Latif I ordered a rice paste are a mainstay here. The story got a story that turned out to be a favorite visitor here is the menu of rice paste and rice mix. Initially there were only rice paste menu, but it was created following the customer’s request also menus rice mix. Fields of rice paste and mix actually the same, the difference is in the rice mix rawon given additional sauce. Each order will be recorded with the visitors on a chalk board behind the cashier, if already paid then the writing will soon be deleted. A unique way to record each order of the visitors.

Amboina stall has room that could be considered small and slightly elongated to the rear, all models unspoiled interior design shop earlier times but still maintained and tidy. If the shop was crowded visitors are guaranteed a bumper like a gang, because there are only two tables are elongated and attached on both sides of the walls of this shop, makes a passing visitor can not help nudge other visitors. Shop opening hours are also quite early, namely at 6 in the morning until half past 4 pm, but often at 1 pm all the menus have been sold out.

Dish of rice paste are shown in table I, contains white rice with side dishes of glass noodles, soy sauce, empal, liver (lung could be asked to be replaced fried), beef stew, eggs, and doused with a little gravy sauce opportunistic and do not miss Madura. Taste of the fusion dishes is quite fitting and invites appetite that I actually still full but could not resist the delicacy of rice offered this paste. Madura sauce here is also quite different from the Javanese-style sauce that I normally eat. If I am not mistaken, this sauce is made only from raw materials sauce and salt, so that the sauce is served here is quite dry, spicy and salty. Together with the accompanying sauce served at my favorite hero monument fried duck.

After a serving of rice paste has been successfully moved from plate to my stomach, then the question arises “Where is the petis??” Because of that I usually see is a paste made of shrimp paste and dark colored, while the menu is light-colored rice paste. Finally I managed to obtain an explanation from Mr. Abdul Latif is, that the paste used here is a paste made of tuna, so the color is different from other paste-paste and cooked in gravy sauce which I initially thought opportunistic. Culinary tourism is quite unique and I will add to knowledge of culinary diversity of Indonesia.

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