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Yogyakarta, often called Jogja is a city on the island of Java in Indonesia. It is known as a center of classical Javanese fine art, and is famous for batik and wayang kulit shadow puppet theater. Yogyakarta is also known for its beautiful architecture, including the ancient temples of Borobudur and Prambanan. Yogyakarta, a city in Indonesia is not only known for culture and history, but also for unique and delicious culinary offering. Here some of Yogyakarta typical food
Brongkos
Brongkos is a traditional Javanese dish that is popular in Yogyakarta. Flavorful stew made with a variety of ingredients including meat, vegetables, egg, peanut, and tofu. The most distinctive ingredient in brongkos is kluwek, a black fruit that give the dish is unique color and earthy flavor. Depending on the who make this food, sometimes melinjo skin is added as a complement. Others typical Yogyakarta food.
Sego Abang
Sego Abang is typical Yogyakarta food from Gunungkidul district, also know as nasi merch or red rice. It is a type of rice that is unpolished and has a reddish color. Sego abang is healthier alternative to white rice because it has a lower glycemic index and is a good source of fiber.
Sego abang is served with a variety of side dishes, such as sayur Lombok ijo, tempe bacem, Tahu bacem, ayam goreng, and chili.
The food is popular dish among locals and tourist alike. It is delicious and affordable way to experience the local cuisine. If you are in Yogyakarta, be sure to try Sego abang.
If you interested in trying sego abang, you can find it at many warungs, and restaurants in yogyakarta. It is usually served during lunch or dinner, or you can contact us to get more information.
Lotek
The next typical Yogyakarta food is lotek. Lotek is a traditional Indonesian dish that is popular in Yogyakarta, Indonesia. It is a vegetarian dish that consists of a variety of blanched vegetables such as water spinach, long beans, bean sprouts, and cabbage, served with a peanut sauce. The peanut sauce is made from ground peanuts, chili peppers, and other spices. Lotek is often served with lontong, a type of rice cake. It is a healthy and delicious dish that is perfect for a light meal or snack.
Abon
Abon is a typical Yogyakarta food is a traditional Indonesian dish made from shredded meat, usually beef, that has been seasoned, fried, and dried. It has a unique texture that is both fluffy and crispy, and a rich, savory flavor. Abon is a versatile food that can be enjoyed as a condiment, snack, or main course.
Abon is often used as a topping for rice, noodles, or porridge. It can also be used as a filling for sandwiches or pastries. Abon is a popular snack in Indonesia, and it is often sold in small packets at roadside stalls and markets.
Gatot and Tiwul
The next typical Yogyakarta food is Gatot and tiwul. My house is close to the Jodog traditional market, there are lots of traditional foods sold at the Jodog market. One of them is gatot and tiwul. Gatot and tiwul are traditional Indonesian foods made from cassava. They are staple foods in some areas of Indonesia, especially in Gunung Kidul, Yogyakarta. Gatot is made from dried cassava that is soaked and then steamed. It has a chewy texture and a slightly sweet taste. Tiwul is made from cassava flour that is steamed. It has a slightly sticky texture and a nutty flavor.
Gatot and tiwul are often eaten with savory dishes, such as vegetables or fish. They can also be eaten as a snack or dessert. Gatot and tiwul are a good source of carbohydrates and fiber. They are also low in fat and cholesterol
Gatot and tiwul are a part of the culinary heritage of Indonesia. They are a reminder of the country’s agricultural past and the resourcefulness of its people. Gatot and tiwul are a delicious and nutritious food that can be enjoyed by people of all ages.
Sego Wiwitan
I will introduce a typical Yogyakarta food, namely sego wiwitan. In the past, when I was little, I often looked for people who were harvesting rice in the fields, and fought over sego wiwitan with my little friends.
Sego Wiwitan is a traditional Javanese dish that is often served during the rice harvest season. It is a symbol of gratitude to Dewi Sri, the goddess of rice and fertility, for a successful harvest. The dish is also a way to ask for blessings for the next planting season.
Sego Wiwitan is typically served in a cone shaped container made of woven bamboo leaves. The cone is filled with steamed rice, and topped with various side dishes, such as fried chicken, eggs, vegetables, and sambal. The dish is then garnished with a small flag made of banana leaves
Fried Rice
The next typical Yogyakarta food is fried rice. Yogyakarta fried rice generally has a tastier taste and is richer in spices than fried rice in general. The use of spices such as shallots, garlic, chilies, candlenuts and shrimp paste gives a distinctive taste. Apart from that, using chicken or beef stock also makes Yogyakarta fried rice even more delicious.
Apart from spices, the choice of ingredients is also an important factor in creating authentic Yogyakarta fried rice. The rice used is usually fluffier white rice, resulting in a fried rice texture that is soft and not hard. A side dish that is often found is pieces of beef or chicken cooked with spices.
In Bantul district where I live, there are many fried rice warung selling in every village. They have their own characteristics. The cooking method is still traditional and uses charcoal, so it tastes more fragrant and delicious.
Soup Noodle or Mie Godog
The next typical Yogyakarta food is Bakmi Godog, similar to fried rice, you can find Bakmi Godog warung anywhere and usually every stall has a menu of noodles and fried rice. There are 3 types of noodle dishes, including Bakmi Godog, Fried Noodles and Bakmi Nyemek.
Each warung also has its own specialist in the use of noodles, some use yellow noodles, white noodles or bihun and letek noodles. The average cooking method still uses charcoal and for drinks using gula batu as a sweetener. So the taste is authentic and the place is also traditional, anyone who is interested in trying it please come to Bantul Yogyakarta.
Nasi Bakar or Grilled Rice
The next typical Yogyakarta food is Nasi baker or grilled rice. Nasi bakar is an Indonesian dish that consists of rice that is cooked with various spices and then wrapped in banana leaves and grilled over charcoal. The banana leaves give the rice a smoky flavor, and the spices add a depth of flavor that is both savory and aromatic.
Nasi bakar is typically served with a variety of side dishes, such as fried chicken, vegetables, and chili sauce. It is a popular dish in Indonesia, and it can be found in restaurants and street food stalls all over the country.
Magelangan
Magelangan is typical yogyakarta food, It is a culinary fusion of two popular Indonesian dishes, nasi goreng (fried rice) and mie goreng (fried noodles). This delightful combination results in a flavorful and satisfying meal. Magelangan typically consists of a mix of rice and noodles, stir-fried together with a variety of ingredients such as shredded chicken, vegetables, and aromatic spices. The dish is seasoned with a blend of kecap manis (sweet soy sauce), shallots, garlic, chili peppers, and other seasonings.
The texture of magelangan is a delightful mix of the soft rice and noodles, combined with the crunch of the vegetables and the savory meat. The noodle mix depends on the order, you can use yellow noodles, white noodles or letek noodles. It is often served with a garnish of fried shallots, pickles, and a sprinkle of chopped green onions for added flavor.
Magelangan is a popular street food in Indonesia, and it is also commonly found in restaurants and warungs (small eateries). It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. The combination of carbohydrates, protein, and vegetables makes it a complete and satisfying meal.
Onde – onde
Onde-onde is a type of market snack that is round and filled with green beans coated with glutinous rice flour or wheat flour and coated with sesame seeds. In various regions in Indonesia, onde-onde has different sizes and various colors. As time goes by, this food has different fillings depending on the maker’s taste. You can find this food in traditional markets or modern markets with various flavors.
