Culinary

Foods that are best known in Purbalingga is mendoan, this is a food made from soybean tempeh. Special, making mendoan processed from the time of making tempenya, so mendoan can not be made from any tempeh. Tempe Tempe mendoan is made of thin widened / expanded. To make mendoan, tempeh is given dibumbu flour salt, cilantro and scallions. Fried for a while so it still feels soft when fried in a while would be tempeh "muledi" a little bit tough. Much longer to dry then called tempe "chips".

Purbalingga also known as a place Slamet factory, which manufactures the candy Davos since 1931 [12], this candy is very well known since ancient times. Souvenirs or other special mirasa especially if it's not peanuts. His appearance was so-so peanut skin charred and resembled a typical rural. But it feels? Many people are addicted to buy it and take it as souvenirs. Moved at different peanut skin manufacturers, peanut mirasa made by immersion in water day and night. The next day covered in salt and left in the tub during the day and night as well. The next day another new water soaked selema day and night. Then dried in the sun, just after the dry roasted with sand. Be nuts typical of renyak Purbalingga and 'kemlithik'.

Sroto (soto proper name for the region Purbalingga and Banyumas) is also well known. The fundamental difference sroto with soup sauces generally lies in a spicy peanut sauce that is legit, using a diamond instead of rice, and sprinkled with shredded meat and squeeze of crackers. Different Sroto Sokaraja with Sroto Purbalingga can also be seen from kerupuknya. Generally Sroto Sokaraja using colorful crackers, while Sroto Purbalingga using red and white chips. Sroto Purbalingga the famous mainly sroto kriyiknya [13]. Here, after meat chicken disuwir to sroto then "rongkong" her (breast bone) dry fried and served as a side dish sroto. It was crisp and kriyik-kriyik, that's why is called sroto kriyik. Besides sroto kriyik, there is also sroto so that is not less delicious. Sroto So [14] is similar in general sroto Purbalingga typical, except that there are additional melinjo leaf or commonly called the 'so' that adds a unique flavor of this berkuah food. Other typical Sroto commonly referred to appropriate location, such as Sroto Bancar and Sroto Jatisaba.

There is another typical food that is often hunted people when they travel to Purbalingga, namely knapsack. This kit is made from steamed taro leaves, papaya leaves or cassava leaves mixed with grated coconut stuffed fish, flavored with garlic, chilli, galangal, tamarind, salt, etc.. The way of presentation, knapsack watering spicy sauce made from coconut milk and red chili main, complete with chili sauce is left intact, not sliced. Very delicious when eaten warm with a new rice Tanak. For souvenirs, you should buy a kit that does not bersantan, because it can hold up to a week. Knapsack is almost always available in every market morning in different parts Purbalingga. However, the most famous knapsack Kutasari Market. To get a bowl of knapsack in the Market Kutasari, people willing to queue from early morning.

Sate blater can also be a menu of other options that are typical of Purbalingga. Called Sate blater because the origins of this sate of blater Village, District Kalimanah. Although both the chicken satay, sate blater slightly different from the satay chicken satay madura or other. The difference lies in how to cook it. If at large skewers of meat were burned while still raw, when blater skewers should be soaked before being burned in a secret spice blends typical blater village people, and when dibakarpun was repeatedly covered the same seasoning. So that its flavor is very pronounced until the last bite. Different cooking processes, making it too strong sate stored up to three days. even if stored in the refrigerator could be much longer.

Besides food, also known as ice Purbalingga duriannya that always makes miss. Although today many who imitate, none of which match the characteristic flavor of durian ice concoction Pak Kasdi Bancar Monument. In the bowl of ice durian, durian fruit flesh poured liquid brown sugar and fresh coconut milk, plus shavings piled up ice cubes. Do not stop there, durian ice mountains that still sweetened condensed milk and poured a spoonful of hot chocolate.

There are also cakes Nopia, [15] came also from Purbalingga, circa the 50's family Ting Liang Lie nopia start a business making cakes which are also called elephant egg. Bantuknya of white flour and white sugar contains Java. There is also a mini nopia commonly called Mino. Both nopia and Mino is available in various flavors, such as durian flavor, taste nana, strawberry flavor and the most unique taste of onion flavor.