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Rabeg, Serang’s Typical Food.

17 March 2010 3,034 views No Comment

Made From Goat Meat and Innards.

If you had the chance to visit Banten, Jakarta, it would be incomplete if you didn’t taste the typical dishes of food for the Sultans of Banten. Local residents called this Banten-Arabic acculturation food ‘rabeg’. The main materials are goat meat and innards, which in Serang Javanese dialect or Java Serang called ‘wedhus’.


It tasted sweet-spicy like tongseng mixed with stew, but rich in spices. The most prominent spices are the ginger and pepper, with a little taste of red chilli. This is understandably, since Banten had been known as big producer of pepper. To the extent that there is an area named Pamarican(marica=indonesian word for pepper), the central storage and market of pepper in the past.

Located in the northern complex of palaces, near the Bandar Banten. Its spicy taste can heal the dizziness after sunbathe around Banten. Don’t worry about the rises of blood pressure because the restaurant is usually also provide cucumber pickles or lalap to accompany the rabeg.

According to some Serang natives, rabeg used to be the Banten Palace special meal. However, now rabeg become distinctive communities menu especially in Serang and Cilegon, which is usually served at the time of the party, especially in childbirth selebration or called ‘akikah’.


Currently, rabeg can be found in shops and restaurants. But it’s rather difficult to find rabeg because there were few specific rabeg restaurant in Serang. One of tose is at RM Emak Haji in Ciceri, Serang. Every day, the restaurant offers this delicious rabeg menu.

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