 |
| Tari Bentang (Pandawa photoworks) |
Tari Bentang is dance creations that are still grounded in cultural traditions of the people of Banten.
Tari Bentang developed by Studio Wanda Banten Banten led by Beni Kusnandar S.Sn, M.Si and his wife Ms. Wiwin Purwinarti S.Sn.
 |
| Kue Cucur |
The price is Rp 5,000/pcs
230 ml of water
125 grams of brown sugar
2 pandan leaf, tied
125 grams of rice flour
30 grams of cake flour
1/4 teaspoon salt
1/2 teaspoon sesame, roasted
4 eye jackfruit
How to make Cucur cake :
1) Boil water plus brown sugar and pandan leaves also to make more fragrant aroma until the sugar is dissolved then strain. then let stand until tepid.
2) Mix the rice flour and added wheat flour, salt. Then pour the solution of brown sugar gradually while stirring.
3) Add the sesame and jackfruit. Stir well back. Let stand for about 40 minutes.
4) Heat 3 tablespoons oil in a wok or sufficiently small concave. Then pour the batter bowsprit. Flush with hot oil until fluffy and fibrous.
5) Prick the center using a toothpick in a manner twisted around until the dough is still raw out in order to mature all
 |
| Rabeg (Farlys photoworks) |
Rabeg is the famous typical food offerings and its main ingredient is made from offal. Rabeg have taste salty, sweet and slightly spicy.
Ingredients:
Galangal 2 cm
Cayenne pepper 10 pieces
Garlic 100 gr
Red onions 100 gr
Nutmeg 1 egg
White pepper 3 tablespoons
Ginger 2 cm
1 stalk lemongrass (crushed)
Bay leaves 3 pieces
Cinnamon 3 cm
Soy sauce or brown sugar 5 tbs
How to Make Rabeg :
1) The first slice of garlic and onion, then crushed galangal, ginger and nutmeg, then stir-fry until fragrant all the spices except the bay leaf and lemongrass
2) Boil goats offal along the bay leaves and lemongrass until the meat is slightly softened and cooked, then drain and cut the goat offal
3) Pour the remainder of the cooking water into the stir was then enter the goat offal pieces into it, cook while stirring until the marinade is absorbed and mature
4) rabeg ready to be eaten