Holiday Ayo - Kediri is a complete alternative tourist destination because offers a variety of tourist attractions. For those of you who want to take a trip to Kediri or just stop by in this city, you must try this special roadside culinary.

Cenil
Cenil is a traditional cake and made from cassava starch.
How to make it, mixed flour with boiling water and a little salt, then stirred.

To make it look attractive, cenil dough is added with food coloring.
After that, the dough is twisted to form a long round. In order to cook, put the dough in boiling water and boil for an hour while stirring so that it does not stick to each other.

Cenil that has been cooked is served with Juruh or liquid brown sugar and grated coconut.


Pecel Tumpang

Besides Madiun, Kediri is also one of the cities in East Java which is famous for its pecel. In contrast to pecel from other regions that use peanut sauce as a sauce, typical Kediri pecel uses overlapping chili sauce. Vegetables such as papaya leaves, cassava leaves, kenikir leaves, and bean sprouts are boiled and then set aside. After that, it is poured with overlapping chili sauce and then added with basil leaves and chopped cucumber.


Snail Satay

This typical Kediri roadside snack can certainly be categorized as an extreme food because it is made from snails.
Before processing, the snails that are still shelled are put in boiling water and boiled for about 30 minutes.

After that, the meat is removed from the shell and ready to be processed. Ready-to-cook snail meat mixed with herbs and spices is then stabbed and grilled like satay in general.

In terms of taste, snail satay tends to be savory, slightly salty, with a not too chewy texture.

Besides being delicious, it turns out that snail meat contains vitamin E, calcium, and several mineral contents such as phosphorus, magnesium, and zinc.

Not only processed into satay, but snail meat is also processed into krengsengan, which is a kind of stir-fry with a spicy taste, and snail chips.

Jenang Grendul

Jenang grendul is typical of Kediri food, consists of marrow porridge, grendul, black sticky rice jenang, cendol dawet from rice flour, brown sugar liquid, and liquid coconut milk.

You can also ask for additional ice to add freshness to the jenang grendul. Grendul itself is made from starch which is shaped round and has a sweet taste.

Besides being a breakfast menu, jenang grendul is also perfect for a snack on a hot afternoon. Culinary this one can be obtained easily on the sides of the road.