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The food in Central Java is influenced by the two ancient kingdoms of Yogyakarta and Surakarta (also commonly known as Solo). Most of Central Javanese dishes are indigenously developed, however in coastal cities such as Semarang and Pekalongan, notable Chinese influences can be seen, such as lumpia (spring roll) and bakmi Jawa.
Central Java and East Java Soil food A snack made by soil. The snack consists of pure clay, without any mixture of ingredients. Arem-arem: Java Dumpling, rice cake Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh. Bakcang: Chinese Indonesian Dumpling, rice cake
Rice is the staple food of Central Java. In addition to rice, dried cassava, known locally as gaplèk, also serve as a staple food. Javanese food tends to taste sweet. Cooked and stewed vegetables, usually in coconut milk (santen in Javanese) are prevalent. Raw vegetable, which is popular in West Java, is less prevalent in Central Java.
Rujak Cingur is considered traditional food of Surabaya in East Java. Gudeg is a traditional food from Yogyakarta [33] and Central Java which is made from young nangka boiled for several hours with palm sugar, and coconut milk. Pecel, a type of peanut sauce with chili [34] is a common ingredient in Javanese cuisine.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Gudeg Yogya: a traditional food from Yogyakarta [33] and Central Java made from young unripe nangka boiled for several hours with palm sugar and coconut milk. This is usually accompanied by opor ayam (chicken in coconut milk), telur pindang (hard boiled egg stew), and krechek (spicy beef skin and tofu stew).
Java and Kalimantan Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. Ampo: Central Java and East Java A snack made by soil. The snack consists of pure clay, without any mixture of ingredients. Emping: Nationwide Crackers made from flattened Gnemon/Belinjo seeds. Intip Java Similar to rengginang but larger.
Tempe bacem is a traditional Javanese dish originating in Central Java. Bacem is a Javanese cooking method of braising in spices and palm sugar and boiling the food in a closed place until the water runs out. [51]