A visit to Banten to become less effective with dishes that taste delicacy called rabeg. Rabeg is the cuisine made from fresh goat meat and jeroannya. The process of making this dish starts from the sliver of goat meat and offal in the form of small. Furthermore, the results of sliced meat and offal are mixed into one and given water that has been given flavor. After the meat is cooked until browned slightly changed color and flavor are considered to have trickle. This process takes less than half an hour.

Until now, there is not yet know who was first to introduce this cuisine. By the community Serang, before cooking is considered sacred, because it is a symbol of homage to the Prophet Mohammed, so this dish can only be found in the Maulud celebration of the Prophet Mohammed.

Rabeg distinctive cuisine is located on the water made of pure water a given flavor and spices, like ginger, pepper, and cayenne, which serves to warm the body. The water brown, as a result of the mix of various spices. Water is considered to reduce the fat content.

Features of the other, rabeg also equipped with vegetables such as cucumber, carrots, and kobis. This is a vegetable dish as a trusted use the blood pressure consume rabeg due to overfishing. So that visitors do not need to worry with the increase in blood pressure after it.

Travelers who want to enjoy rabeg, can visit the city of Serang, Banten Province. In this city there are many food stalls that serve cuisine typical rabeg, such as stalls in Kampung tenant that is located in front of the institute Serang. In addition, this dish can also be found in Jalan Raya Banten No. 40, Village Lopang Cilik, Serang.

Quoted from : http://indonesianvillage.com/?p=471

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