VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

The culinary texture of Gresik's typical Nasi Romo is quite unique and different   from other typical Indonesian foods. The orange porridge layer appears to cover the top. So, it doesn't show the shape of the rice. Powder as a complement is added and chili sauce and crackers can make the culinary increasingly tempting. That's the description of Nasi Romo or Sego Romo, which is a culinary dish from Gresik district, East Java.Nasi Romo or lontong Rumo contains rice or lontong which is placed in a pincuk, which is a food dish made from banana leaves, then topped with boiled vegetables and crushed crackers. Afterwards, it is  coated with rumo porridge, which is a smooth orange colored one that is spiced with jangkep spices, namely shallots, garlic, large chilies, galangal and turmeric, coriander, galangal and cumin. Afterwards, it is given chili sauce and a sprinkling of koya made from grated fried coconut, so that when we eat Romo's rice, our tongues will taste the savory and slightly sweet porridge, plus steamed or boiled savory leaves, for example spinach or vegetables made from cassava leaves. This way of eating Rumo rice uses a spoon made from banana leaves called ‘Suru’. Time after time, now many people enjoy Romo's food, and Nasi Rumo is usually a breakfast menu for Gresik people.Nasi Rumo, whose name is taken from its origin, namely Roomo village, Manyar, Gresik, East Java, is usually sold at pocket-friendly prices. Now, although this food paired with crackers is starting to become hard to find, it can still be found in certain places, for example  in several traditional markets.