Judul : Sangu Akeul Cigaleuh: From Hawu to the Original Majalengka Dish, Flavor Blended with Tradition
link : Sangu Akeul Cigaleuh: From Hawu to the Original Majalengka Dish, Flavor Blended with Tradition
Sangu Akeul Cigaleuh: From Hawu to the Original Majalengka Dish, Flavor Blended with Tradition
Contributor Report Adim Mubaroq
Best for you, MAJALENGKA - There is an irreplaceable aroma from the past kitchen: the scent of steam mingling with the fragrance of steamed rice, the crackling of the chili mortar, and the whispers of a mother patiently steaming the rice.
All of that is now not only alive in memory--it has become real again in a corner of Majalengka, at a restaurant called Sangu Akeul Cigaleuh.
This warung is not an ordinary restaurant. It is a home for almost extinct flavors, and a window that reopens memories about how people from Majalengka appreciate food: simple, yet full of love.
"Our main menu of Majalengka specialties. There is Pencok Katel, Oncom Cigaleuh, Tahu Samara Talaga, up to Ampas Kecap," said Marketing Manager, Moza Anggraini.
According to Moza, all the ingredients come from Majalengka itself, from the kitchens of mothers, from the garden, and from the local market. Among all the dishes, Pencok Katel remains the star. Made from small eggplants mixed with peanut sauce and a bit of lemon juice, its taste represents the daily life of rural people: spicy, honest, and down-to-earth.
But recently, there is a new menu that has also attracted attention: Kembang Simet.
"This is a flower that was often used by previous generations. It's called 'simet' because it's said to be similar in texture to a grasshopper. Now, many people are curious about it, even though there's a long line and not everyone can get it," Moza said with a smile.
Unity of Feeling with Tradition
Another uniqueness lies in the cooking method that still preserves traditional techniques. Rice is processed using hawu and seeng, not modern equipment like rice cookers. This cooking technique is known as the "diakeul" process, which produces warm, sticky, and flavorful rice.
"This is one of our unique features. It tastes different because the cooking method follows the tradition of our ancestors," said Moza.
Tradition does not end in the kitchen. Visitors are welcomed with Bantrangsana's special glass brem, thin, fragile, and melting on the tongue, along with a cup of hot weak tea. Free of charge. It's not about the price, but about valuing the taste.
The dining area is spacious, open, and cool. On weekends, this restaurant can accommodate up to 150 people. Many families come together: from grandparents to grandchildren. It's not only because they are hungry, but also because they want to be united in a rare moment of togetherness.
The food prices here are indeed affordable: starting from Rp8,000 for Pencok Katel, up to around Rp25,000 for Cocobek Ikan. And most importantly, every rupiah is fully worth it with a dining experience that leaves a lasting memory.
Since opening, Sangu Akeul Cigaleuh has become a new culinary tourism magnet in Majalengka. Many visitors come from Bandung, Jakarta, Cirebon, Kuningan, even Tasikmalaya.
"They are curious because they have never heard of such food before. Even some artists have stopped by after performing in Majalengka," said Moza.
The menu that once only existed on the dining table of ordinary households now appears before visitors from other cities - in a simple form, but with profound meaning.
Amidst modernization and fast food restaurants, Sangu Akeul Cigaleuh stands as a reminder: the power of food is not only in its taste, but also in its story. A story about habits, family, tradition, and respect for local ingredients.
"People come here not just because they are hungry, but because they miss something. They miss a taste that they cannot find anywhere else," said Moza.
One of the regular visitors to Sangu Akeul Cigaleuh is Wulan, a resident of Rajagaluh, who often comes with her extended family.
"I often come here with my family. The kids, mother. On Sundays it's usually crowded, so we come on Saturdays instead," she said with a smile.
For her, the weekend is a warm moment of gathering, and this warung is the perfect place to relieve the longing for traditional Majalengka home-cooked food.
Wulan's favorite menu reflects a down-to-earth traditional taste: sour vegetables, fried native chicken, oncom, and of course Pencok Katel.
"Her chili sauce is not too spicy now. It used to be very spicy, but I can't handle spicy food anymore. Now it's just right, my stomach is safe," she said.
She praised the consistent taste and affordable prices. For Wulan, Sangu Akeul is not just a place to eat, but a space that brings the family together through familiar and comforting flavors.
Sangu Akeul Cigaleuh is located at Jalan Letkol Abdul Gani, Kelurahan Majalengka Wetan. Kec. Majalengka. Approximately 400 meters from Majalengka Alun-Alun. This restaurant, which was established in 2023, does not accept reservations and is open every day from 10:00 to 21:00 WIB. There are about 30 employees here.
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