History  of  Getuk Fried Sokaraja
 

 Getuk Goreng Sokaraja

Store of Getuk Goreng Sokaraja

 IF in Magelang famous getuk wet, in more familiar with the peculiarities Sokaraja getuk had the sensation of fried sweet and savory. This unique getuk made from processed cassava (Cassava) flavored with palm sugar. There is a unique history behind the creation of the food was legit.
This snack was discovered by accident in 1918 by Sanpirngad, a rice seller in the area around Sokaraja. At that time it sells a lot getuk unsold, so that he find a way to getuk can still be consumed. Then, getuk are not sold out that day she was cooking, then sold again. Apparently, this new food was more favored by the buyer.
By Sanpirngad, was bequeathed to Tohirin stalls, in-law. In the hands Tohirin, fried getuk reached heyday. He was even able to turn a rice shop rames into three pieces fried in Sokaraja getuk store. By Tohirin grandchildren, three stores again until eventually it developed into nine stores, eight of them in Sokaraja and a dead-end stores in Banyumas.
Outside Tohirin dynasty, they were setting up a typical hawker centers Navan with the main menu getuk fried. No wonder if the seller getuk fried along the lines Sokaraja-Noida (Jalan Sudirman) is still largely tied to the blood. Since then, getuk fried into typical souvenirs Sokaraja.
"Getuk fries are now widely sold along Sokaraja is no longer getuk that will not sell, but deliberately made to be fried," said Komar, one of the third generation of a business getuk Tohirin fried with brand "Harum Manis' this.
Keep the Quality
Now, the sweet taste of fried getuk has attracted thousands of people. Therefore, on the eve of Eid and after not a few travelers who took time to stop by to buy food such as fruit hand. Spread of fried getuk Sokaraja seller, making traders vying menginovasinya, at least maintain the quality characteristics and recipes passed down through generations.
"Getuk fries can not be durable, at only seven days. Because it needs no innovation that could fry getuk rapidly expanding and highly competitive with other local specialty snacks," he explained Komar who also hold merchandise in this Sokaraja Soederman General Road.
Within a day, Komar who runs the business with his wife's legacy is able to spend 1.5 quintal getuk cooking for retail sale or in bulk for distribution to the vendors of souvenirs around the town of Navan. In fact, he argues, the number of buyers increased during the flow back and forth and back widths.
"In addition to travelers, many domestic tourists who come to seek getuk Sokaraja accidentally fried it legit," said Komar.(Diantika PW / CN25) /  suara merdeka
 

Know getuk Fry By - By Typical Sokaraja, Banyumas"Getuk fried snack even this continues to grow, demand was growing increasingly well suited for a souvenir as it can last up to 10 days"Published June 14, 2010 Read 13.952 times Comments 15 Comments Category: Culinary Business Idea: Banyumas, snacks, getuk, getuk fries, fried getuk Sokaraja, special food, special food Banyumas, Sokaraja typical food, souvenirs, traders, making getuk fried, Sokaraja getuk making, cassava, Sokaraja
Know getuk goreng1 getuk 250x187 Fry By - By Typical Sokaraja, BanyumasYogyakarta may have bakpia, Semarang had spring rolls, but have getuk Sokaraja fried. Sokaraja is a small town located about 7 km east of Navan Town, Banyumas district. City where people use the Java language or dialect Banyumasan ngapak this is known as a center for souvenirs getuk fried. For those of you who had crossed the main line south of Jakarta, Bandung, Jogjakarta-Wonosobo've seen a number of vendors hawking souvenirs getuk fried. One area that became the center by - by any in along Jl. General Sudirman Sokaraja.
Usually during the school holiday season, new year, and before or after the Eid, the area is crowded packed with tourists who want to buy fried getuk as souvenirs for family and friends. Getuk fries are perfect for a souvenir as it can be saved or last up to ten days.
If you want to know getuk fried Sukoraja typical souvenirs, Banyumas ranging from how to make it is from cassava, palm sugar flavored and packaged in baskets (the Banyumas called piti, the packaging of woven bamboo). The selection of packaging made baskets as cooking getuk as souvenirs interesting and unique. Getuk fried small 7.000/besek Sokaraja sold Rp contains approximately 4 ounces.
Want getuk warm? could have been. Merchants will serve the demand of buyers are happy. Getuk be fried suddenly that you can instantly taste it while warm. There is a unique story behind the big names getuk fried. The discovery of the typical food of this Sokaraja getuk actually originated from the lack sengajaan Sanpringad Pak, a traveling salesman who also make rice getuk wet as one of the wares.
Know getuk Sokaraja getuk 250x187 Fry By - By Typical Sokaraja, wet BanyumasGetuk that he can not be traded and sold all may not be sold again as would have been stale. From this came the idea to fry and wet getuk been so durable, it can still be consumed and then can be sold. Not unexpectedly, turns out new recipes favored by the buyer and a unique culinary terseebut city.
Even this light snacks continues to grow. Now getuknya not from getuk that will not sell, but of a deliberate getuk to fry. Demand was growing increasingly. Of Mr. Sanpringad that sell only, until now there are dozens of shops selling fried getuk Sokaraja city. Originally getuk cooking has only one flavor and aroma that is brown sugar, but now there are new flavors and aromas, chocolate, durian, jackfruit and others.
Want to try making your own cooking getuk? Follow the steps below.
Ingredients:

    1 kg Cassava, peeled and coir center.
    250 gr palm sugar, finely sliced
    75 g of rice flour
    1 tablespoon flour
    Salt
    cooking oil
How to make:

    Cut into pieces and boiled cassava or steamed until cooked.
    Brown sugar with a little boiling water until blended and smooth.
    Cassava mash them hot and give a little sugar until well blended.
    Roll out on a tray of cassava, 2 cm thick and cut into box 4 x 5 cm
    Mix the rice flour, flour, salt, and enough water until the dough is slightly thickened.
    Heat oil and dip into batter getuk flour before frying.
    Fry until golden and remove from heat.
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