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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 complex was built in 1755–1756 (AJ 1682) for Hamengkubuwono I, the first Sultan of Yogyakarta. [1]It was one of the monarch's first acts after the signing of the Treaty of Giyanti, which recognized the creation of the Sultanate of Yogyakarta under the Dutch East India Company. [1]
Kannetty is famous for the Vallam kalis conducted in the backwater of the same name. [1] old Kothukumukku bridge is situated in kannetty. [2] Geography.
Pasarean Dalem Ledok Sari was probably used as a meditation place for the sultan, or some said as the meeting place for the sultan and his concubines. In the middle of the building was also a sleeping room for the sultan with water flowing beneath it. There was also a kitchen, a looming room, a storage, two pools for the servants, and a garden.
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.
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Kaliurang is a small town in Hargobinangun, Pakem, Sleman Regency, Special Region of Yogyakarta, Indonesia. It is located about 25 kilometres (16 mi) north of the city of Yogyakarta, on the southern slopes of Mount Merapi. Kaliurang is a resort town, popular as a weekend destination for visitors from Yogyakarta.
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