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Besides being known as a tourism city, Yogyakarta is also know for its culinary varieties. Even the city of Yogyakarta is also nicknamed the city of gudeg, because of the origin of this food. The raw material of gudeg cuisine is young jackfruit or Manggar ( coconut flower ) with the addition of chicken, tofu, tempe and eggs. Even now there are many flavor variants such as gudeg kayor, gudeg ceker or beef. Yogyakarta traditional cuisine very popular with everyone.
Almost every region in Yogyakarta has its own special traditional cuisine. Such as the example picture above is the typical food of Gunungkidul. Brown rice is a type of quality rice and is usually used for diet. Because of the less sugar content compared to ordinary white rice. The food is usually served with beef, tempe soup, papaya leaf, tofu and tempe bacem. This flavorful the mainstay menu in the Gunungkidul area.
While the picture above is a typical food from the Bantul region, although there are many other foods from the Bantul region. The food above is called plencing mie lethek or black noodle. With a secret recipe, lethek noodle are increasingly loved by all circles in Yogyakarta. The noodle making location is in Srandakan sub-district and there are only three places. The making of this noodle is still using the traditional method, with the help of cows to mix the noodle dough.
While the picture on the side is the favorite food of almost all people.
Food that has high nutrition, easy to get and cheap price becomes tempe is the daily menu of people like me.
Tempe can also be cooked in anything, fried, cooed, boiled or even grilled.
In addition to the food I mentioned above, the are many other types.
