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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.
Illustration of the dining philosophers problem. Each philosopher has a bowl of spaghetti and can reach two of the forks. In computer science, the dining philosophers problem is an example problem often used in concurrent algorithm design to illustrate synchronization issues and techniques for resolving them.
Tegal, Central Java Soy food, tofu dish A small snack made from tofu and flour. Its come from Tegal, Central Java. Tahu gejrot: Cirebon, West Java Soy food, tofu dish Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot. Tahu gunting Surabaya, East Java Soy food, tofu dish
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.
Java [a] is one of the islands in Indonesia.It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 153.8 million people, Java is the world's most populous island, home to approximately 54% of the Indonesian population. [2]
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.
The spice however, is more suited to Javanese taste, which is more spicy and slightly sweet. The name suggests that this dish originated from Java, Indonesia, or created by Javanese people. In Indonesia, mie jawa thought was originated from Central Java area, and often associated with the royal city of Yogyakarta. [1]
Rujak Cingur is considered a traditional food in Surabaya in East Java. Gudeg is a traditional food from Yogyakarta [76] 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 [77] is a common ingredient in Javanese cuisine.