Food In House Of Sampoerna

Food History of House of Sampoerna, Surabaya, Indonesia

The House of Sampoerna is a cultural landmark in Surabaya, Indonesia, with a history that is not particularly centered around food but rather Indonesia’s heritage of tobacco and the Sampoerna family. The complex is an impeccably preserved Dutch colonial-style compound built in 1862 and was converted into a cigarette production facility by Liem Seeng Tee, the founder of Sampoerna, in 1932. While it is primarily known for its connection to the tobacco industry and as a museum, it also provides an opportunity for visitors to explore Indonesian culture, which includes the rich culinary traditions of Surabaya and East Java.

Must-Try Top 10 Food Dishes in House of Sampoerna, Surabaya for Tourists

While visiting House of Sampoerna, tourists can venture out to local eateries to experience authentic Surabayan cuisine, which includes a variety of traditional dishes:

1. Nasi Goreng: A ubiquitous Indonesian fried rice dish, often made with kecap manis (sweet soy sauce), shallots, garlic, tamarind, and chili, topped with fried eggs, prawns, or chicken. (Non-Veg)
2. Gado-Gado: A traditional Indonesian salad made with boiled vegetables, hard-boiled eggs, fried tofu, tempeh, and lontong (rice cake), served with a peanut sauce dressing. (Veg)
3. Soto Ayam: A fragrant chicken soup with a broth made from turmeric, ginger, and other spices, served with rice and garnished with boiled eggs and fried shallots. (Non-Veg)
4. Satay Tempe: Skewered and grilled fermented soybean cakes, known as tempe, served with a savory peanut sauce. (Veg)
5. Lontong Balap: A Surabayan street food consisting of rice cake, bean sprouts, fried tofu, lentho (fried mashed bean cakes), and a spicy sweet soy sauce. (Veg)
6. Rawon: A rich beef black soup that gets its color from keluak nuts, served with rice, sprouts, and salted egg. (Note: Beef is considered non-veg but it is not cow meat)
7. Sayur Lodeh: A coconut milk-based vegetable stew with eggplant, long beans, and chayote. (Veg)
8. Tahu Tek: Fried tofu salad with bean sprouts, covered in a peanut sauce and served with rice cakes. (Veg)
9. Rujak Cingur: A traditional mix of fruit and vegetables such as cucumber, kangkung, and pineapple, served with a dark, rich sauce made from fermented shrimp paste. (Non-Veg)
10. Es Campur: A mixed ice dessert with fruits, grass jelly, and syrup, perfect as a sweet refreshment in the tropical climate. (Veg)