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In Javanese culture, food is an integral part of traditional ceremonies. For example, selamatan ceremony, often performed as a symbol of gratitude, is usually involving a communal feast where participants, guests, and attendees are invited to eat together. Food is usually prepared, cooked and served together.
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Javanese cuisine is varied by regions. Eastern Javanese cuisine has preference for more salty and hot foods, [31] while the Central Javanese prefer sweeter foods. Famous food in Javanese cuisine is for example Rujak Cingur, [32] a marinated cow lips and noses, served with vegetable, shrimp prawn and peanut sauce with chili.
Mie jawa vendors are commonly found in Javanese cities and towns, with major concentration in Yogyakarta, Klaten, Wonosobo, Semarang and Solo. The dish also can be found sold by street vendors using cart, either mobile/travelling or stationed in busy street, in other Indonesian major cities including Jakarta, Bandung and Surabaya.
It has become a food that represents practicality, simplicity, and travel since the dish is often found along the train journey across Java. [4] Pecel was introduced to Malaysia, where it is known as pecal, [5] by Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese.
Soy food, hamburger A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings. Tumpang Central Java Fermented dish, soy food Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. Might add other ingredients such as beef ligaments. This dish can be found in Central and western part of East Java ...
Tumpeng (Javanese: ꦠꦸꦩ꧀ꦥꦼꦁ; Balinese: ᬢᬸᬫ᭄ᬧᭂᬂ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container.
Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation:) is a traditional Southeast Asian food made from fermented soybeans. [1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. [2]