[Javanologi Explore] Javanese Culinary: Brekecek

   Perhaps Sahabat Javanologi are familiar with some authentic culinary and foods from Java such as Selat Solo, Soto Kudus, Gudeg, and others. But maybe Sahabat Javanologi are still unfamiliar with this one particular food. Yup, Brekecek, an authentic dish from Cilacap which is famous for its Nusakambangan island, also has a taste that is no less appetizing than other foods in Java. Dishes that are made from fish and cooked with selected herbs and spices can be called a culinary icon while traveling in the Cilacap.

   Although brekecek is well known cuisine and exists as a culinary specialty of Cilacap, this food was only inaugurated by the Regent of Cilacap Tatto Suwarto Pamuji in 2014. Based on the Decree of the Cilacap Regent Number 556/501/18/2014 dated 6 November 2014, brekecek was finally officially designated as a Cilacap authentic food. 

   The term brekecek itself is taken from the process of making the dish. The word brek which means ‘dropped’ and kecek which means ‘mixed’, is a combination of words that refer to the technique of dropping/plunging fish into processed spices which have been mixed with water. While the term pathak which in Javanese means ‘head’, refers to the head of a sea fish, the type of jahan fish, which is the main ingredient of this dish.

   Cooked using red chilies, turmeric, garlic, shallots, ginger, galangal, bay leaves, brown sugar, lemongrass, and candlenuts, brekecek has its own taste apart from its appearance which at first glance is similar to rica-rica dishes. Brekecek is usually served with warm rice and bean sprouts that make our tongues wag.