Madura’s food scene is an explosion of bold flavours and culinary richness! From the world-famous Sate Madura to the lesser-known but equally delicious Lorjuk, these nine dishes are essential eats for anyone looking to explore the authentic tastes of the local dishes in Madura. Each dish offers a glimpse into the island’s cultural soul, blending local ingredients with traditional techniques.
Get ready to dive into these 9 must-try Madura delights:
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These Madura dishes are mostly easy to find in Surabaya, East Java. If you’re in Surabaya, here are the best things to do while in town.
1. Sate Madura
No visit to Madura is complete without trying the island’s most famous dish! Sate Madura brings together juicy pieces of skewered meat (usually chicken or goat), which is marinated to perfection in a mouthwatering blend of spices, including garlic, coriander and soy sauce, before hitting the grill for that perfect smoky finish. The real magic happens when you dip the tender satay into the decadent peanut sauce – rich, creamy and just the right amount of nutty! Whether it’s the smoky chicken (Sate Ayam) or savoury goat (Sate Kambing), this dish is a beloved staple across the region, found everywhere from humble, bustling street markets, to upscale eateries.
2. Soto Madura
Soto Madura is a heartwarming traditional Indonesian soup that’s both aromatic and full of flavour. Hailing from Madura, the soup typically features beef or chicken in a clear, aromatic broth made with turmeric, garlic and lemongrass. Topped with boiled eggs, crispy shallots and a generous squeeze of fresh lime, each bite gives you a savoury, spicy and zesty flavour punch. Enjoy Soto Madura on its own or with rice on the side, and don’t forget to add an additional squeeze of lime and splash of sambal for that extra kick!
3. Bebek Songkem
Bebek Songkem is a traditional Madurese speciality, where duck is marinated in a fragrant mix of spices and gently steamed inside banana leaves. The banana leaf wrap helps to give the duck its signature aroma and ensures the meat stays tender and juicy. Infused with turmeric, garlic and shallots, every mouthful delivers a rich mouth-watering flavour with a slightly earthy undertone. This dish holds deep cultural significance in Madura, often making an appearance at family gatherings or special occasions as a sign of respect and gratitude. The name “Songkem” means “bowing”, reflecting the dish’s symbolic role and a tasty tribute to local tradition.
4. Rujak Cingur
Rujak Cingur is a type of Indonesian salad that’s anything but ordinary! This traditional dish brings together a mixture of fresh fruits and vegetables with slices of boiled cow’s snout (cingur), all smothered in a thick, dark sauce made from fermented shrimp paste, peanuts and palm sugar. The dish is a complex blend of sweet, spicy and savoury flavours, with the combination of crunchy vegetables and chewy cingur creating a totally unique medley of textures. The name “Rujak” refers to a traditional fruit and vegetable salad, whilst “Cingur” means “snout” in Javanese, specifically referring to the boiled cow’s snout used in the dish – an unexpected combo that makes-up one of Madura’s most daringly delicious dishes!
5. Lorjuk
Unique to the Madura region, Lorjuk is a type of small shellfish with big flavour! Often stir-fried with spices, coconut milk and a mixture of local herbs, it’s a local delicacy with a briny sweetness that’s hard to resist. You’ll often see Lorjuk in fried rice dishes, seasoned with garlic and shallots, or dried and made into crackers – perfect for snacking! Lorjuk holds a special place in Madurese cuisine, especially at festivals and family get-togethers, as well as being a popular street food favourite found in many warungs (small eateries) across Madura.
6. Nasi Serpang
Nasi Serpang is a traditional Madurese rice dish loaded with an array of tempting sides such as grilled fish, beef rendang and sambal (spicy chilli paste). Perfect for a filling breakfast or lunch, this beloved dish offers a delicious contrast of rich, savoury flavours and textures. Popular accompaniments include spiced chicken or fish marinated in a blend of garlic, turmeric, coriander and galangal which is then either grilled or fried for a sweet-savour twist. Vegetable side dishes like sautéed green beans, spinach or water spinach (kangkung) are often served-up alongside, making Nasi Serpang a well-rounded meal that brings all the flavour without skimping on the goodness!
7. Kaldu Kokot
Kaldu Kokot is a hearty soup made from slow-simmering beef leg bones (kokot), resulting in a rich, gelatinous broth. Typically served with boiled peanuts, vegetables and sometimes rice cakes, this dish features “kokot” or trotters, which are gently cooked to release collagen and fat, resulting in a smooth and savoury texture. The broth, seasoned with traditional spices such as garlic, shallots, coriander and turmeric, is the star of this dish and full of flavour. A creamy peanut sauce is often added, bringing a nutty richness and hint of sweetness to this comforting meal.
8. Sate Lalat
Despite its quirky name, which translates to “fly satay,” Sate Lalat is made from tiny pieces of meat (usually beef or chicken) that are skewered and grilled to a smoky, tender finish. The name refers to the small size of the meat chunks, which are marinated in a mixture of spices and soy sauce, giving the satay a delightful sweet-savoury glaze.
Traditionally served with a side of sambal (spicy chilli paste) and lontong or ketupat (compressed rice cakes), this dish can also be drizzled with sweet soy sauce or served with a peanut sauce, depending on your personal tastes. Sate Lalat is a testament to Madurese culinary creativity, proving that even the smallest pieces of meat can deliver big flavours in this popular street food snack.
9. Campor Lorjuk
A signature dish from Madura, Campor Lorjuk blends the delicate taste of Lorjuk (a type of shellfish) with a savoury soup made from a base of coconut milk and spices. This creamy, aromatic broth is packed with spices and often accompanied by rice cakes, boiled eggs and a side of sambal, delivering a blend of sweet, savoury and slightly spicy flavours. The broth is made from a base of beef or chicken stock and infused with a blend of spices including garlic, shallots, turmeric and sometimes lemongrass, creating a flavoursome base for the briny Lorjuk to shine.
