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Mie lethek (lit. ' Ugly noodles ') is a noodle dish originating from Srandakan, Bantul Regency, Special Region of Yogyakarta. [1] This dish primarily consists of grated cassava and grated coconut, typically using a bull to process the noodles.
Gudeg is a traditional Javanese dish from Yogyakarta, in the Special Region of Yogyakarta, Indonesia. [3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.
The Special Region of Yogyakarta (provincial level) is subdivided into four regencies (kabupaten) and one city (kota), and divided further into districts (kapanewon or kemantren in the city of Yogyakarta) and villages (rural kalurahan or urban kelurahan, doublet); these are listed below, with their areas and their population at the 2000, 2010 ...
Some larger districts are further divided into autonomous sub-districts (daerah kecil; literally "small district") before the mukim level. This is prevalent in Sarawak and Sabah, but also seen in Peninsular Malaysia in recent years, e.g. Lojing autonomous sub-district in Kelantan. Sub-districts in Sabah, however, are not divided into mukim.
Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia.
Ayam goreng Kalasan (lit. Kalasan fried chicken) originates from Yogyakarta's Kalasan area, near the Prambanan Temple. [2] The dish was created by Nini Ronodikromo from the village of Candisari, during the Japanese occupation of Java.
Jalan Malioboro (Javanese: ꦢꦭꦤ꧀ ꦩꦭꦶꦪꦧꦫ, romanized: Dalan Maliyabara; English: Malioboro Street) is a major shopping street in Yogyakarta, Indonesia; the name is also used more generally for the neighborhood around the street. It lies north–south axis in the line between Yogyakarta Kraton and Mount Merapi. This is in itself ...
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.