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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.
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. It is used in various type ...
Tempeh being sold in a traditional market in Indonesia. 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 ...
Traditional noodle factory uses hand tools to make delicious Javanese noodle dishes These noodles look so yummy!
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Salad, vegetarian food A traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water. Urap: Javanese Salad, vegetarian food A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. Yee sang: Chinese Indonesian Fish salad
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.
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.