TEMPO.CO, Jakarta - In a bit of a hurry, Sri Rahayu finished compounding the ingredients into rujak mixed with various vegetables. The rujak (traditional vegetable salad dish) was set put in a bowl before a broth of soto was poured into the bowl. The pervading delicate aroma trigger the appetite of the people witnessing her cook.
Lastly, Sri put on a slice of salted egg, belinjo (gnetum gnemon) cracker, and shrimp crackers on top of the dish. This is what-so-called rujak soto, a distinctive dish of Banyuwangi that combines two traditional dishes soto and rujak.
Sri, and 200 other participants had to finish their dish in 15 minutes in the competition held as part of Banyuwangi Rujak Soto Festival on Saturday. In the event held in Blambangan open field, the participants were challenged to make the most delicious and attractive rujak soto.
The soto broth used for the dish is the type of cow skin soup. It is mixed with vegetables and peanut sauce from the rujak. It taste a bit spicy but delectable. Sri served the cold curcuma drink as the food companion.
“In addition to its healthy content, curcuma functions to neutralize the spicy taste,” said the 40-year-old.
According to Banyuwangi Regent Abdullah Azwar Anas, the Rujak Soto Festival was held on the same day as the Batik Festival so that visitors could enjoy the richness of culture in his region.
After being judged, the rujak soto dishes were then eaten together by the visitors. There were also other Banyuwangi distinctive dishes such as sego gepuk, sayur lompong, pecel rawon, and sego tempong available on booths.
IKA NINGTYAS