K.Traditional Crispy

. Banana chips are a crunchy snacks like potato chips. Much is made of bananas to be cooked first (plantains). Chips usually are made from less mature fruits with a frying slices in the oil-Intersection.
There are several types of banana chips:- Banana?: This is a banana cut into slices and then dried under the sun or using artificial devices.- Delicious banana chips: This is the banana slices in advance which have been dried for a short time (eg 5-6 hours) until the texture is somewhat elastic. It is difficult to determine how long it takes to drying because bananas have a water content different. Better to try with trial and error. Once dry, sliced bananas fried in hot oil until golden brown. Then squeezed to remove excess oil, and then given a variety of flavors.- Sweet banana chips: This is the banana slices that have been soaked or dipped in sugar syrup or honey.
The market for banana chips may be especially school children. Label, design, and promotional materials can be tailored to this target group.

J.traditional food

Know Tech is one of the typical food of Surabaya city.Tech Know consisted of half-baked tofu cut into small pieces with scissors, half-baked fries, bean sprouts, sliced cucumber diced long (like pickles) and crackers. All were then doused with a marinade made of paste, boiled water to taste (do not be too watery), peanuts, chilies and garlic. Used recommended Petis paste from Sidoarjo, because it feels more comfortable and original line of origin area (directly adjacent to the Sidoarjo Surabaya).
Tech Know Named because of scissors used for cutting food ingredients (tofu, potatoes, eggs) continue sounded like cut, although the food has been cut, so that such sounds .. tek tek tek ...
In some variations that exist in Jakarta, the seller Tofu Tofu Eggs Tech also provides, by frying him with an egg batter.

I.Traditional soup

Rawon atau nasi rawon (karena selalu disajikan dengan nasi) adalah menu berupa sup daging dengan bumbu khas karena mengandung kluwek. Rawon, meskipun dikenal sebagai masakan khas Jawa Timur (seperti Surabaya), dikenal pula oleh masyarakat Jawa Tengah sebelah timur (daerah Surakarta).
Daging untuk rawon umumnya adalah daging sapi yang dipotong kecil-kecil. Bumbu supnya sangat khas Indonesia, yaitu campuran bawang merah, bawang putih, lengkuas (laos), ketumbar, serai, kunir, lombok, kluwek, garam, serta minyak nabati. Semua bahan ini (kecuali serai dan lengkuas) dihaluskan, lalu ditumis sampai harum. Campuran bumbu ini kemudian dimasukkan dalam kaldu rebusan daging bersama-sama dengan daging. Warna gelap khas rawon berasal dari kluwek.
Rawon disajikan bersama nasi, dilengkapi dengan tauge kecil, daun bawang, kerupuk, dan sambal.

H.Traditional lauk

Tempe Penyet is typical Indonesian food from East Java. This food is made from soybean soaked in broth with seasoning salt and coriander. Tempe is then fried and served with chili sauce after cooking. Penyet name comes from the Java language, which means "pulverized". This refers to the tempeh is a little crushed and pulverized with sauce before serving.

G.traditional drinks

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.

F.Traditional Drinks

 KOLAK

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.

E.Traditional Cakes

klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking.
In other parts of Indonesia, such as Sumatra, klepon is called as onde-onde. While in Java onde-onde is refer to rice cake ball coated with sesame seeds filled with sweet greenbean paste. Klepon, along with getuk and cenil usually eaten as morning or afternoon snacks. To eat klepon must be careful because freshly-boiled one usually contains hot palm sugar liquid that will pop out in a bite.

dawet

Aloe Vera Dawet
Aloe vera + 10 pieces5-6 lime fruit
5 ½ coconut milk from coconuts
Pandan leaf
Brown sugar / syrup
Ice cubeAloe vera peeled and cut into dice-shaped. Then soaked with lime juice for three days. Every day, lemon juice replaced and washed. Heat the coconut milk, add the pandan leaves and chill. Brown sugar mixed with water, heat, then strain and chill. Prepare a cup / bowl. Insert pieces of aloe vera cubes, ice cubes and pour the coconut milk, add the brown sugar / syrup. Dishes for 10 people.