{"id":300,"date":"2020-01-20T03:54:01","date_gmt":"2020-01-20T03:54:01","guid":{"rendered":"https:\/\/empalmangdarma.com\/?p=300"},"modified":"2022-09-12T02:59:45","modified_gmt":"2022-09-12T02:59:45","slug":"8-kuliner-khas-cirebon","status":"publish","type":"post","link":"https:\/\/empalmangdarma.com\/8-kuliner-khas-cirebon\/","title":{"rendered":"8 Kuliner Khas Cirebon yang Wajib Dicicipi Pecinta Kuliner Nusantara"},"content":{"rendered":"\n

Cirebon mempunyai beragam kuliner yang khas, dan lezat yang membuat banyak wisatawan yang berkunjung ke kota cirebon dan sekitarnya penasaran bila ingin berkunjung ke cirebon<\/a>, nah dengan hal ini admin ingin berbagi apa saja 8 diantaranya kuliner<\/a> yang menjadi khas masyarakat cirebon yang dikenal seantero nusantara maupun mancanegara, berikut ini antaranya :<\/p>\n\n\n\n

1. Empal Gentong<\/p>\n\n\n\n

Kuliner Cirebon pertama adalah empal gentong. Empal gentong\nadalah makanan khas masyarakat Cirebon, Jawa Barat. Makanan ini memiliki kuah\nkuning pekat yang mirip dengan gulai. Disebut empal gentong karena secara\ntradisional dimasak menggunakan gentong yang dijerang di atas bara api dari kay\nbakar.<\/p>\n\n\n\n

Isiannya berupa daging dan jeroan seperti babat serta usus\nsapi. Setelah itu empal gentong disajikan bersama taburan bawang daun dan\nbawang goreng yang melimpah.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

2. Nasi Jamblang<\/p>\n\n\n\n

Sega jamblang atau nasi jamblang adalah makanan khas dari\nCirebon yang juga populer. Nama jamblang sendiri berasal dari nama daerah di\nsebelah barat Kabupaten Cirebon yang menjadi tempat asal pedagang makanan\ntersebut.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Sebenarnya nasi jamblang tak beda jauh dengan nasi campur.\nMakanan ini disajikan secara prasmanan dengan berbagai lauk yang bisa dipilih\nsendiri. Mulai dari sambal goreng, sayur tahu, paru-paru, semur daging,\nperkedel, sate kentang, sampai tahu, dan temppe goreng. Namun ciri khas nasi\njamblang terletak pada daun jati yang dijadikan alas nasi putih.<\/p>\n\n\n\n

Selain lauk-lauk yang sudah disebut di atas, penjual nasi\njamblang biasanya juga menyediakan cumi masak tinta yang disebut balakutak hideung.\nIni adalah lauk nasi jamblang yang paling khas.<\/p>\n\n\n\n

3. Tahu Gejrot<\/p>\n\n\n\n

Tahu gejrot juga termasuk kuliner Cirebon yang sangat\npopuler, bahkan sudah tersebar di seluruh pulau Jawa. Kuliner satu ini terdiri\ndari tahu kempus goreng yang disajikan dengan kuah berbumbu bawang merah,\nbawang putih, cabai, asam, dan gula merah. Disebut tahu gejrot karena tahu\ndisiram kuah gula merah dari botol, sehingga terdengar suara ‘jrot’ saat\ndituang.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

4. Mie Koclok<\/p>\n\n\n\n

Selanjutnya ada mie koclok, kuliner Cirebon yang juga cukup\ndigemari. Ada dua kemungkinan asal-usul nama mie koclok. Konon ini adalah\nkepanjangan dari Mie Khasnya Orang Cirebon yang Lebih Okay ciptaan salah satu\nperintis kuliner mie koclok. Ada juga yang menyebut nama mie koclok berasal\ndari suara yang terdengar saat mi dituang ke dalam piring.<\/p>\n\n\n\n

Mie koclok sendiri memiliki penampilan yang unik dengan\nkaldu ayam kental berwarna putih seperti saus krim. Selain kuah kental, mie\njuga dilengkapi dengan suwiran ayam, irisan daun bawang, kol, tauge, dan telur\nrebus.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

5. Empal Asem<\/p>\n\n\n\n

Tak jarang penjual empal gentong juga menyediakan empal asem di dalam menu. Empal asem sendiri memiliki isian yang sama dengan empal gentong, yaitu daging dan jeroan. Walaupun begitu, kuah empal asem tidak menggunakan santan atau kunyit. Kuahnya bening dan memiliki rasa asam yang diperoleh dari belimbing wuluh. Jadi rasanya lebih ringan di lidah dan tetap gurih<\/a>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

6. Docang<\/p>\n\n\n\n

Docang adalah menu sarapan yang cukup khas. Warisan budaya\nkuliner Cirebon ini terdiri dari daun singkong, kucai, dan tauge yang disajikan\nbersama potongan lontong, parutan kelapa, dan kerupuk. Setelah itu diguyur kuah\noncom atau dage berwarna kemerahan.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

7. Nasi Lengko<\/p>\n\n\n\n

Sebenarnya nasi lengko tak hanya bisa ditemui di Cirebon.\nIni adalah kuliner khas dari daerah-daerah di kawasan pantai utara Jawa.\nPenyajiannya sendiri cukup sederhana. Terdiri dari nasi putih yang ditaburi\npotongan kecil mentimun, tauge rebus, dan kadang-kadang irisan kol. Setelah itu\ndisiram kecap manis, bumbu kacang, bawang goreng, dan remah kerupuk.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Nasi lengko bisa disantap tanpa lauk tambahan atau dengan\nsumber protein yang disajikan di wadah terpisah. Beberapa orang menyukai nasi\nlengko yang sudah diurap dengan sedikit jelantah (minyak bekas menggoreng) agar\nlebih sedap.<\/p>\n\n\n\n

8. Sate Kalong (sate kebo)<\/p>\n\n\n\n

Selanjutnya ada sate kalong yang kerap diburu pecinta\nkuliner Cirebon di malam hari. Meskipun namanya sate kalong, makanan yang satu\nini tidak terbuat dari dari daging kelelawar, kok. Sate kalong justru dibuat\ndari daging kerbau. Secara tradisional, para pedagang sate kerbau menjajakan\nmenu andalan mereka ini pada malam hari. Karena itulah disebut dengan nama sate\nkalong.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Demikian 8 dianatanya kuliner khas cirebon, yang menggugah selera makan anda, pada saat anda berlibur di kota cirebon dan sekitarnya.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cirebon mempunyai beragam kuliner yang khas, dan lezat yang membuat banyak wisatawan yang berkunjung ke kota cirebon dan sekitarnya penasaran bila ingin berkunjung ke cirebon, nah dengan hal ini admin ingin berbagi apa saja 8 diantaranya kuliner yang menjadi khas masyarakat cirebon yang dikenal seantero nusantara maupun mancanegara, berikut ini antaranya : 1. Empal Gentong […]<\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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