TIMES SINGAPORE, GRESIK – Gresik, one of the regions in East Java, has a variety of unique traditional cuisines that have endured from generation to generation. One of the traditional foods that is still popular today is bonggolan. This dish, made from fish and tapioca flour, has become a favorite choice among the community and is often found in traditional markets as well as at local events. 

This food has become an inseparable part of Gresik's culinary scene, and although times continue to change, bonggolan remains beloved by the local community.

One of the native residents of Gresik, Nur Chayati, shared her views on the process of making, the taste, and the potential of bonggolan as a regional specialty that could be introduced outside of Gresik. 

According to him, the process of making a bonggolan is relatively simple but requires patience. "The main ingredients are fish and tapioca flour," he explained.

The fish used is usually fresh fish, which is then minced and mixed with tapioca flour until it forms a chewy dough. After that, the dough is shaped into long pieces like lontong, and then steamed until cooked. "Sometimes after steaming, I eat it right away, but sometimes I fry it to enhance the savory flavor," he added.

The taste of bonggolan is indeed very distinctive, with a strong fish flavor that is one of the main attractions of this dish. "It tastes delicious, savory, and has a unique fish flavor that makes you crave it," he said. This delicacy, combined with the chewy texture of tapioca flour, makes the dumpling perfect to enjoy in any weather.

"Whether eaten in the rain or in the heat, it's still delicious," he said. In addition, bonggolan is often served with fish paste, which enhances the richness of flavor in every bite.

Bonggolan is not only popular among the local residents, but it is also easily found in markets and events in Gresik. According to Nur Chayati, almost every day the bumps are available in the market.

"There is always something every day, especially if there is a big event or celebration," she said. Despite the emergence of many modern foods, traditional snacks continue to exist and remain popular. 

Interestingly, even though it has been around for a long time, the way the dish is served has not changed much from the past to the present. "From the past until now, the way it is served is the same," said Nur Chayati. This shows that the culinary tradition in Gresik remains preserved, maintaining the authenticity of flavors and the way bonggolan is served.

The people of Gresik are optimistic that this food has great potential to be recognized outside of Gresik. "It can have high potential because of its distinctive fish flavor, and the production process is also different from other regions," he said. With its unique characteristics, bonggolan can become one of the culinary icons of Gresik that attracts food lovers from various regions.

In this modern era, bonggolan proves that traditional cuisine can still endure and compete with modern foods. Not only is bonggolan a daily food for the people of Gresik, but it also has the potential to be further developed as a standout culinary product that is widely recognized. The hope is that bonggolan can become more widely known and enjoyed by more people outside of Gresik.

With its distinctive flavor, simple production process, and ability to withstand the currents of modernization, bonggolan deserves more attention as one of the proud culinary heritages of Gresik. This traditional food is hoped to be recognized not only in Gresik but also in various other regions in Indonesia, and even abroad. (*)

Writer: Fitra nur rahma (DJ)