 | This article needs additional citations for verification .(July 2008) |
Slawi is the administrative centre of the Tegal Regency of the province of Central Java, Indonesia. Slawi is known for the production of a particularly fragrant black tea and the tea-drinking culture known as Moci.
Unusual for a tea-producing area, Slawi has a warm climate with a gentle sloping geography.
Slawi is located about 20 km south of Tegal on the central north coast of Java in Central Java province. It is bordered bythe Adiwerna (Banjaran) district to the north, the Pangkah district to the east, the Balapulang district to the south, and the Jatibarang district (located in the administrative area of Brebes Regency) to the west.
Slawi has a tropical monsoon climate (Am) with moderate rainfall from June to October and heavy to very heavy rainfall from November to May.
| Climate data for Slawi | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Month | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | Year |
| Mean daily maximum °C (°F) | 30.3 (86.5) | 30.5 (86.9) | 31.3 (88.3) | 31.5 (88.7) | 31.7 (89.1) | 31.6 (88.9) | 31.2 (88.2) | 31.5 (88.7) | 32.1 (89.8) | 32.5 (90.5) | 32.1 (89.8) | 31.5 (88.7) | 31.5 (88.7) |
| Daily mean °C (°F) | 26.7 (80.1) | 26.8 (80.2) | 27.4 (81.3) | 27.5 (81.5) | 27.5 (81.5) | 27.1 (80.8) | 26.6 (79.9) | 26.6 (79.9) | 27.1 (80.8) | 27.7 (81.9) | 27.7 (81.9) | 27.5 (81.5) | 27.2 (80.9) |
| Mean daily minimum °C (°F) | 23.2 (73.8) | 23.2 (73.8) | 23.5 (74.3) | 23.5 (74.3) | 23.4 (74.1) | 22.6 (72.7) | 22.1 (71.8) | 21.8 (71.2) | 22.2 (72.0) | 23.0 (73.4) | 23.4 (74.1) | 23.5 (74.3) | 23.0 (73.3) |
| Average rainfall mm (inches) | 400 (15.7) | 335 (13.2) | 270 (10.6) | 147 (5.8) | 143 (5.6) | 87 (3.4) | 67 (2.6) | 55 (2.2) | 48 (1.9) | 88 (3.5) | 163 (6.4) | 286 (11.3) | 2,089 (82.2) |
| Source: Climate-Data.org [1] | |||||||||||||
The majority of citizens work as farmers, in the metal industry, the public service, or in a variety of home industries, including teak furniture-making and weaving sarongs.
As is generally the case with 'urbanisation', many young people leave the area after high school, heading for larger urban centres such as Jakarta, Bandung, and Semarang and some timber processing towns such as Banjarmasin and Balikpapan. In the last three decades, some have been working overseas in places such as the Middle East, Singapore, Malaysia, Hong Kong, and Taiwan. Their financial remittances are an important source of income for the area. The out-of-town family members would generally return to Slawi for the Moslem holidays of Idul Fitri as a tradition.
Local crafts include traditional forms of batik and metalworking, and Wayang Kulit puppet shows are also performed.
The local language of the area is Javanese, spoken with a distinctive regional accent.
The local cuisine lists among others, Tahu Aci, a fried tofu triangle with one side filled with cassava flour - represents the best vegetarian fried tofu among Asian cuisine. Sega Lengko, made of boiled and steamed rice adorned with fermented soybean cake pieces tempeh, tofu, soy-bean sprouts tauge, sand-fried peanuts, and some hand-crushed krupuk aci (cassava flour crackers), and/or krupuk udang (prawn crackers), fried shallots with mild chili peanut sauce over the top before serving. There is also a variety of chicken turmeric soup, Soto Tegal, and Sate Tegal. There are many local food stalls, called Warteg (Warung Tegal), which offer daily meals at affordable prices for all walks of life.
Tea drinking at the small or large eatery has a famous local term called Moci - literally tea drinking from one small clay teapot with one teacup for each person. It is the way to drink the locally produced fragrant jasmine black tea. The teapot is filled with a small paper bag the size of a matchbox full of jasmine tea and poured with slightly scalding hot water. The brewed tea is then poured into a clay teacup with rock sugar. The way the locals do is not to stir avoiding average sweetness, and drink while it is hot preferably with some slurping noise as well. Some will pour it on the saucer and slurp it with abandoned pleasure. The idea is to get to the last slurp or sip when it is sweetest and in this way encourage refill. It somewhat reflects the Malay pantun proverb, 'berakit-rakit ke hulu/berenang-renang ke tepian/ bersakit-sakit dahulu/bersenang-senang kemudian', meaning there is a satisfying end to a difficult beginning. Not to be mistaken with the way the Russians drink their tea, by holding the rock sugar between their teeth and sipping the tea.
Moci is frequently accompanied by Mendoan, a moist fermented soybean cake (tempe or tempeh) fried in wheat flour batter, often eaten with sambal ulek (oelek) or plain chilli paste or simply bite into one bird's eye chilli then bite a piece of the tempe. This is a favourite drink while enjoying the famous Sate Tegal, a sate of local goat meat.
There are several beaches within easy reach of Slawi, as well as Guci, an area of waterfalls, gardens, and public hot springs at the foot of Slamet Mountain, approximately 27 km south of Slawi. In addition, nearby Alun Alun Kabupaten Slawi is a garden with a large fountain that is popular on Sundays.
In the town itself, there are the old and new markets, the Singa and Rama theatres, as well as the historical Pankah Sugar Factory, and the 4th Slawi Primary School, both of which are part of the Dutch colonial legacy in the city.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
Tegal is a city in the northwest part of Central Java of Indonesia. It is situated on the north coast of the province of Central Java, about 175 km (109 mi) from Semarang, the capital of the province. It had a population of 239,599 at the 2010 Census and 273,825 at the 2020 Census; the official estimate as of mid-2023 was 262,781.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Pecel is a traditional Javanese salad with peanut sauce, usually eaten with carbs.
Tegal Regency is one of the regencies in the northwest part of Central Java province of Indonesia, with an area of 983.9 km2 (379.9 sq mi). The administrative center used to be in Tegal City, in the northwest corner of the regency, but then Tegal City was administratively separated from the regency and formed into its own territory. The city was later replaced as the administrative center of Tegal Regency by Slawi Town, which is a suburb about 20 km (12 mi) to the south of the city and within the district boundary. The regency had a population of 1,394,839 at the 2010 Census and 1,596,996 at the 2020 Census; the official estimate as at mid 2023 was 1,654,836.
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called kuah cuka or kuah cuko, or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Nasi lengko in Indonesian, also known as sega lengko is a typical Cirebonese dish in Cirebon, Indramayu, Brebes, Tegal and surrounding areas.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar.
Rujak or rojak is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.
Karedok is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia. It is one of the Sundanese signature dish. It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, lemon basil, chayotes and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
Gado-gado is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong, served with a peanut sauce dressing.
Prawn crackers are a deep-fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia. They have also been adapted into East Asian cuisines, where the similar Japanese kappa ebisen (かっぱえびせん) and Korean saeukkang are popular snacks.
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.
| International | |
|---|---|
| National | |
