Klojen (malangkota.go.id) – Surabi, a typical Bandung food that most Malang residents probably know better as serabi. Serabi is usually eaten with angsle, which we often find as a snack to warm the body at night. However, Bandung people more often enjoy it in the morning for breakfast.
Haryanto, the owner of Surabi Imut, shares the pleasure of Bandung surabi to Malang City. Initially, he said he helped his older brother who lived in Bandung sell surabi. From there he gained a lot of experience selling surabi, which made him brave enough to bring the business to Malang City in 2005.
A small kiosk across from Klojen Market witnessed the beginning of his business. Over time, his business grew until he had to move a bit into the alley and open a tent for his customers. He even rented another kiosk when his business grew. Unfortunately, the Covid-19 pandemic that hit forced him to close the branch and lose several employees.
Even so, cute surabi remains the idol of many people in Malang City. Haryanto said that there are many customers from outside the city who still stop by his stall when visiting or returning to Malang City. Most of them seem to be reminiscing about their past every time they stop by his stall which has long been a favorite hangout for young people.
The cute surabi that Haryanto sells does look exactly the same as the surabi generally sold in Bandung. Even the cooking utensils, which are earthenware and cooked on a clay stove, are exactly the same. The taste of the surabi is also authentic.
What makes it different is that Surabi Bandung is usually served with brown sugar sauce which is usually called kinca. In this stall, surabi is served with various toppings. There are around 40 topping variants including combinations, starting from chocolate topping, cheese, nuts, eggs, to oncom which is rarely found in Malang City.
"For the topping, I vary it myself. There is no one selling oncom in Malang, so I make the oncom myself," explained Haryanto.
Every day, Haryanto admitted that he could spend approximately three to four kilograms of flour to make surabi. Later, the surabi dough is made according to the number of customers who come, because surabi is a food that cannot last long.
"It's different from apem which has to wait until it (the dough_ed) rises. Surabi dough doesn't need that. But it can only last five hours from the start of making it," he explained.
In addition to surabi, Haryanto also provides yoghurt in his shop. He even dares to claim that his place may be one of the pioneers of selling fermented milk drinks in Malang. Just like surabi, he also brought this menu directly from Bandung. "I used to be in Dago, it was famous for yoghurt drinks. I brought it here too," he explained again.
This cute surabi stall is open every day from 12.00 WIB – 21.00 WIB. The price varies from Rp2.500,00 for each surabi depending on the topping. While the yoghurt is sold with various flavors starting from Rp3.000,00.
In addition to the two menus, the stall located in Gang IV Pasar No. 85 Klojen, Klojen District, Malang City also sells a grilled banana menu that is sold at prices starting from Rp4.000,00 with various topping variants. (iu/yon)
