Javanese cuisine
Encyclopedia
Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java
Island, Indonesia
; which also include Sundanese
in West Java, Betawi people in Jakarta
and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.
Javanese cuisine is largely divided into three major groups:
There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar
and more chili
, possibly influenced by Madurese cuisine.
Rice
is the common staple food, and served with every meal. Gaplek
, or dried cassava
, is sometimes mixed into rice or replaces rice. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniment to rice.
Almost 90% of Javanese are Muslim
, and consequently, much of Javanese cuisine omits pork
. Few ethnic groups in Indonesia use pork (and other sources of protein considered haram
under Muslim dietary laws) in their cuisine, most prominently Balinese cuisine, Indonesian Chinese cuisine
, and Manado cuisine.
is influenced by the two ancient kingdoms of Yogyakarta and Surakarta
(also commonly known as Solo). Many of Central Java-specific dishes contain the names of the area where the food first became popular. For example:
Other dishes that may have originated from Central Java are:
cuisine - Madura being a major producer of salt, hence the omission of sugar in many dishes. Many of the East Javanese dishes are also typically Madurese, such as Soto
Madura and Sate Madura, usually sold by Madurese settlers.
Although there are many dishes with town names attached to them, local versions of these are available in every town. The most popular town-associated dishes are:
Other dishes that are not location-specific:
Java
Java is an island of Indonesia. With a population of 135 million , it is the world's most populous island, and one of the most densely populated regions in the world. It is home to 60% of Indonesia's population. The Indonesian capital city, Jakarta, is in west Java...
Island, Indonesia
Indonesia
Indonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
; which also include Sundanese
Sundanese people
The Sundanese are an ethnic group native to the western part of the Indonesian island of Java. They number approximately 31 million, and are the second most populous of all the nation's ethncities. The Sundanese are predominantly Muslim...
in West Java, Betawi people in Jakarta
Jakarta
Jakarta is the capital and largest city of Indonesia. Officially known as the Special Capital Territory of Jakarta, it is located on the northwest coast of Java, has an area of , and a population of 9,580,000. Jakarta is the country's economic, cultural and political centre...
and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.
Javanese cuisine is largely divided into three major groups:
- Central Javanese cuisine (masakan Jawa Tengah)
- East Javanese cuisine (masakan Jawa Timur)
- Common Javanese dishes
There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
and more chili
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
, possibly influenced by Madurese cuisine.
Rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
is the common staple food, and served with every meal. Gaplek
Gaplek
Gaplek is the Javanese and Indonesian word for the sliced dried root of cassava. It is produced in the limestone uplands of Java, where soils are poor enough that rice grows poorly. The cassava root is harvested, peeled, sliced into pieces 6 to 8 inches long, and dried in the sun for 1 to 3...
, or dried cassava
Cassava
Cassava , also called yuca or manioc, a woody shrub of the Euphorbiaceae native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates...
, is sometimes mixed into rice or replaces rice. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniment to rice.
Almost 90% of Javanese are Muslim
Muslim
A Muslim, also spelled Moslem, is an adherent of Islam, a monotheistic, Abrahamic religion based on the Quran, which Muslims consider the verbatim word of God as revealed to prophet Muhammad. "Muslim" is the Arabic term for "submitter" .Muslims believe that God is one and incomparable...
, and consequently, much of Javanese cuisine omits pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. Few ethnic groups in Indonesia use pork (and other sources of protein considered haram
Haram
The Arabic term has a meaning of "sanctuary" or "holy site" in Islam.-Etymology:The Arabic language has two separate words, and , both derived from the same triliteral Semitic root . Both of these words can mean "forbidden" and/or "sacred" in a general way, but each has also developed some...
under Muslim dietary laws) in their cuisine, most prominently Balinese cuisine, Indonesian Chinese cuisine
Indonesian Chinese cuisine
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese dishes modified with addition of chili, santan and spices form a new Indonesian Chinese cuisine...
, and Manado cuisine.
Central Javanese cuisine
The food in Central JavaCentral Java
Central Java is a province of Indonesia. The administrative capital is Semarang. It is one of six provinces on the island of Java.This province is the province of high Human Development in Indonesia and its Points Development Index countries is equivalent to Lebanon. The province of Central Java...
is influenced by the two ancient kingdoms of Yogyakarta and Surakarta
Surakarta
Surakarta, also called Solo or Sala, is a city in Central Java, Indonesia of more than 520,061 people with a population density of 11,811.5 people/km2. The 44 km2 city adjoins Karanganyar Regency and Boyolali Regency to the north, Karanganyar Regency and Sukoharjo Regency to the east and...
(also commonly known as Solo). Many of Central Java-specific dishes contain the names of the area where the food first became popular. For example:
- GudegGudegGudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka boiled for several hours with palm sugar, and coconut milk . Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a...
Yogya: Young jackfruit, chicken and hardboiled egg stew, this dish has a unique sweet and savoury taste. This is usually accompanied by a side dish of spicy beef inner skin & tofu stew. - BaksoBaksoBakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken,...
Solo: Bakso literally means meatballs, made of beef, and served in boiling hot soup with mung bean-thread noodles, green vegetables, shredded cabbage, and various sauces (chili, tomato). This version from Solo has super-sized meatballs, the size of tennis balls. Also known as Bakso Tenis. BaksoBaksoBakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken,...
is a Chinese-influenced dish, but has become a popular snack throughout Indonesia. - Ayam goreng Kalasan/KlatenKlatenKlaten is a regency in Central Java province in Indonesia. Its capital is Klaten.-Geograpy:Klaten borders on Boyolali Regency in the North, Sukoharjo Regency and Wonogiri Regency in the East, and Special Region of Yogyakarta to the South and West...
: Chicken, stewed in spices (corianderCorianderCoriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, candlenutCandlenutAleurites moluccana, the Candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as Candleberry, Indian walnut, Kemiri, Varnish tree, Nuez de la India, Buah keras or Kukui nut tree....
, and coconut water feature strongly) then deep-fried until crispy. Served with sambal and raw vegetable salad. - Timlo Solo: A beef and vegetable soup.
- SotoSoto (food)Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
KudusKudusKudus is a regency in Central Java province in Indonesia. Its capital is Kudus. It is located east of Semarang, capital of Central Java.-History:...
: Soto is a common Indonesian soup infused with turmericTurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
, and can be made with chicken, beef, or mutton. The version from Kudus, a Central Javanese town, is made of chicken. - Jenang KudusKudusKudus is a regency in Central Java province in Indonesia. Its capital is Kudus. It is located east of Semarang, capital of Central Java.-History:...
: A sweetmeat made from rice flour, palm sugar and coconut milk. - LumpiaLumpiaLumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia , which is an alternate term for popiah...
SemarangSemarang- Economy :The western part of the city is home to many industrial parks and factories. The port of Semarang is located on the north coast and it is the main shipping port for the province of Central Java. Many small manufacturers are located in Semarang, producing goods such as textiles,...
: Fried or steamed spring rolls. The filling varies, but consists mainly of meat and bamboo shoots. It is served with sweet fermented soybean sauce (taucoTaucoTauco , is a paste made from preserved fermented soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkian dialect and it is originated from China...
) or sweet garlic sauce. Another accompaniment is acar/Indonesian style sweet and sour cucumber pickle and chili - Sate Blora: Chicken satay
- SwikeeSwikeeSwikee or Swike is a Chinese Indonesian frog leg dish. The dish can be served as soup, deep fried or stir fried frog legs. Originally a Chinese dish, this dish is popular in Indonesia. "Swikee" is originated from Hokkian dialect sui and ke , which probably an euphemism to refer frogs as "water...
Purwodadi: Frogs' legs cooked in fermented soybean (taucoTaucoTauco , is a paste made from preserved fermented soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkian dialect and it is originated from China...
) soup. - Srabi Solo: A pancake made of coconut milk, mixed with a little rice flour as thickener. Srabi can be served plain, or with toppings such as sliced banana, chopped jackfruit, chocolate sprinkle (muisjesMuisjesMuisjes are a traditional Dutch open-faced sandwich topping, very similar to nonpareils. While customary on bread, their most typical use is on beschuit, or rusk. Muisjes are made of aniseed sprinkles with a sugared and colored outer layer...
), or cheese. - Nasi BoganaNasi BoganaNasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in Banana leaves and served with a variety of side dishes....
TegalTegalTegal is the largest city in the Tegal Regency, Indonesia. It is situated on the north coast of Central Java, about from Semarang, capital of Central Java....
: A steamed rice dish wrapped in Banana leaves and served with a variety of side dishes. - Teh poci TegalTegalTegal is the largest city in the Tegal Regency, Indonesia. It is situated on the north coast of Central Java, about from Semarang, capital of Central Java....
: Tea brewed in a clay teapot, served with rock sugar. Tegal, a Central Java town, is a major producer of high-quality tea.
Other dishes that may have originated from Central Java are:
- Wingko babat: A cake made largely of glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
and desiccated coconut, toasted and sold warm. - Madu mongso: A sweetmeat made from fermented black glutinous rice, cooked in coconut milk and sugar. It is sticky and very sweet, and comes wrapped in corn husk.
- Bakpia: A sweet pastry filled with sugared mung bean paste.
- TongsengTongsengTongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis . Originally from Surakarta in Indonesian province of Central Java....
: A strongly-spiced curry of bone-in mutton, which is quickly stir-fried at the point of sale with vegetables added. - Bakmoy: small cubes of fried tofu, chicken and boiled egg served with chicken broth & relish made from sweet soy sauce
East Javanese cuisine
The East Javanese cuisine is largely influenced by MadureseMadurese
The Madurese also known as Orang Madura and Suku Madura are an ethnic group originally from the island of Madura but now found in many parts of Indonesia, where they are the third-largest ethnic group by population...
cuisine - Madura being a major producer of salt, hence the omission of sugar in many dishes. Many of the East Javanese dishes are also typically Madurese, such as Soto
Soto (food)
Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
Madura and Sate Madura, usually sold by Madurese settlers.
Although there are many dishes with town names attached to them, local versions of these are available in every town. The most popular town-associated dishes are:
- PecelPecelPecel is an Indonesian sauce based on chillies, peanuts, tamarind and coconut sugar. It is commonly served over boiled vegetables. It is similar to the sauce used in Gado-gado.-External links:*...
MadiunMadiunMadiun is a city in the western part of the province of East Java Indonesia, an agricultural centre. It is the capital of the regency of the same name....
: A salad of boiled vegetables, dressed in a peanut-based spicy sauce. It is usually served as an accompaniment to rice. A peanut or dried fish/shrimp cracker (rempeyek) is served on the side. Not to be confused with pecel lele, which is deep-fried local catfishCatfishCatfishes are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the heaviest and longest, the Mekong giant catfish from Southeast Asia and the second longest, the wels catfish of Eurasia, to detritivores...
served with sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. - SotoSoto (food)Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
MaduraMaduraMadura is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately 4,250 km². Madura is administered as part of the East Java province. It is separated from Java by the narrow Strait of Madura.-History:...
: A turmeric-based beef and offal soup, served with boiled egg slices, and sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. - Sate MaduraMaduraMadura is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately 4,250 km². Madura is administered as part of the East Java province. It is separated from Java by the narrow Strait of Madura.-History:...
: Chicken satay. - SotoSoto (food)Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
LamonganLamonganLamongan is a regency of East Java, Indonesia, with an area of .Lamongan Regency is surrounded by:*Northern side : Java Sea*Southern side : Regency of Mojokerto and Jombang*Eastern side : Gresik Regency...
: Chicken soto originated from the town of Lamongan. - Bakso Malang : Bakso literally means meatball, different from Bakso Solo which comes from Solo, Central Java, Bakso Malang has more variety content beside the meatball (mostly beef) itself, like siomay (fried or steamed), tahu (tofu, fried or steamed, filled with meat), soun (mung bean threads), and yellow egg noodles. All of these are served in hot beef stock.
Other dishes that are not location-specific:
- Rawon: A dark beef soup, served with mung bean sprouts and the ubiquitous sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. The dark (almost black) color comes from the kluwak (Pangium edule) nuts. - Rujak Cingur: A mixture of boiled and raw vegetable salad, with a special twist that is the boiled beef snout (cingur) mixed in. It is then dressed in a sauce made of caramelized fermented shrimp paste (petis), peanuts, chili, and spices. It is usually served with lontongLontongLontong is an Asian dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice...
, a boiled rice cake. - Semanggi: A salad made of boiled semanggi (M. crenata) leaves that grow in paddy fields. It is dressed in a spicy peanut sauce.
- Lontong balap: literally means "racing rice cake", which is a dish of rice cakes, fried tofu, and beansprouts, doused in kecap manis and sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
sauce. In the past, lontong balap hawkers carried their wares in a large, heavy metal urn. The heaviness caused them to have to walk really quickly while carrying it, so they looked like they were "racing". - Tahu campur: A beef meat and offal soup, mixed with fresh vegetables, potatoes, rice cake, and tofu. The secret ingredientSecret ingredientA secret ingredient is a component of a product that is closely guarded from public disclosure for competitive advantage. Sometimes the ingredient makes a noticeable difference in the way a product performs, looks or tastes; other times it is used for advertising puffery...
is the caramelized fermented shrimp pasted (petis) which is mixed in just before serving. - Tahu tek: A dish containing cut-up fried tofu, boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp pasted (petis), chili, and garlic.
- Gado-gadoGado-gadoGado-gado , also called Lotek for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing...
: Similar to pecel, but includes different vegetables as well as boiled egg slices and a garnish of fish/shrimp crackers and emping (Gnetum gnemon L. nut, flattened, dried, and fried into small thin crackers). - Ronde (aka wedang ronde): A hot Javanese dessert containing glutinous rice balls stuffed with peanut paste, floating in a hot and sweet ginger and lemongrass tea.
- Angsle (aka wedang angsle): A hot soupy dessert of sago pearls, pre-cooked glutinous rice and mung beans, putu mayang (brightly-colored, noodle-shaped flour cakes), fried peanuts all drowned in hot, sweet coconut milk.
- Ayam penyet: fried chicken (see ayam goreng), lightly smashed using a pestle in a mortar laced with sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. - Bebek goreng: deep fried duck, similar to duck confitDuck confitDuck confit is a French dish made with the leg of the duck.While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat.To prepare a confit,...
. - Gule kambing: mutton cooked in a curry-like coconut milk soup.
- KleponKleponKlepon is a traditional rice cake, popular in Indonesia and Malaysia. It is a boiled rice cake, stuffed with liquid gula jawa , and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian...
: A glutinous rice ball stuffed with palm sugar, colored green using pandanusPandanusPandanus is a genus of monocots with about 600 known species. They are numerous palmlike dioecious trees and shrubs native of the Old World tropics and subtropics. They are classified in the order Pandanales, family Pandanaceae.-Overview:...
leaf, and rolled in fresh grated coconut. - Jajan pasar: Several types of shaped and colored flour, rice flour, and glutinous rice flour cakes, sprinkled with desiccated coconut and drizzled with melted palm sugar. Jajan literally means snack, and pasar means market, as this snack is usually only found in traditional markets.
- Cwie mie: A Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usually pork or chicken) and boiled wontonWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
. Similar to the Chinese zhajiang mianZhajiang mianZha jiang mian is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang , which is salty fermented soybean paste....
. - Nasi rames or nasi campur: Rice with accompaniments, usually some curried vegetable stew (sayur lodehSayur lodehSayur lodeh is a popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enrichen with chicken or beef stock....
), a selection of cooked fish or chicken or meat and offal pieces, and a dollop of spicy sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. (See similar dish Rijstaffel) - Nasi kuningNasi kuningNasi Kuning is an Indonesian rice dish cooked with coconut milk and turmeric, hence the name nasi kuning . Nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events...
is similar to nasi rames or nasi campur, but the rice is cooked in coconut milk and colored bright yellow using turmericTurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
and scented with lemongrass and kaffir lime leaves - Sop buntut: Oxtail soup.
- Kripik tempe: TempehTempehTempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...
chips, made from thinly-sliced,lightly battered, then deep fried tempeh (soybean cake). - Sego krawu: rice with sambal trasi and meat.
Common Javanese dishes
These are the common Javanese dishes, which can be found throughout Java regardless of the location.- TumpengTumpengTumpeng is a cone-shaped rice dish like mountain with its side dishes . Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container...
: Cone shaped rice surrounded by assortment of dishes. - Sayur AsemSayur AsemSayur asem or sayur asam is a popular Indonesian tamarind dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.The origin of the dish can be...
: Vegetables in tamarind-flavored soup. Can be served hot or cold. - Sayur LodehSayur lodehSayur lodeh is a popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enrichen with chicken or beef stock....
: assorted vegetable, stewed in coconut milk. - PepesPepesPepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat , cooked on steam, in boiled water or grilled on charcoal...
: Meat, chicken, or freshwater fish/seafood mixed with a spice paste, wrapped in banana leaf, then steamed or grilled. - Tumis sayuran: Stir-fried vegetables, usually mixed with chili and a spice paste.