There are people who see Yogyakarta as a haven for nature; the ethereal “Heaven’s Light” at Jomblang Cave, for example. Of course, there are also plenty who travel to Jogja for the lively arts and music scene. However, underlying this bustling is also a buzzing foodie central, some which are true blue Jogja cuisines. Here are seven dishes to try when you’re there!
Gudeg
Gudeg is made from young unripe jack fruit stewed 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 reddish-brown color to the dish. It is often described as "green jack fruit sweet stew".
Jenang
The Javanese have a sweet tooth, and this is beautifully exemplified in Jenang – a smooth starch porridge of sorts. It’s smooth, gloopy and lightly sweet. There are multiple different types of jenang. Some are made with cassava, some with sago flour and some with rice flour. At Jenang Bu Gesti, various types of jenang are served in cups of banana leaves.
The porridge is more than just a snack or a meal too, it’s closely intertwined with Javanese culture. There’s even a whole festival dedicated to it.
Giant Bakso
Ask anyone what food they associate with
Indonesia, and bakso is likely to make the list. In Yogyakarta, these savoury beef balls are taken to new heights. At the famed Bakso Klenger Ratu Sari, bakso sizes reach up to a monstrous 5kg. Diners can choose from the regular sizes, or opt for sizes ranging from one to five kilos.
Use the aptly-sized giant utensils to slice off chunks of bakso starting from the top. Inside, a spicy filling of hard-boiled eggs, sliced beef and oozing sambal (chili sauce) awaits.
Jadah Tempe
There are two main components to Jadah Tempe. Glutinous rice and marinated fried tempe (fermented soybean cake). The glutinous rice is sticky and full of coconut fragrance and shaped into flat patties to form Jadah. The slabs of tempe are marinated in palm sugar and other spices till fully infused, then deep-fried. Together, the contrasting textures offer the best of both worlds.
Lumpia
Lumpia is a spring roll originating from
China and commonly found in
Indonesia and the
Philippines. It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
Soto Ayam
You can think of soto ayam as a hearty chicken soup of sorts, and the one at Soto Kadipiro is aggressively raved of by locals and domestic tourists alike. Intensely savoury and comforting, the soto ayam here sees a lightly golden-hued chicken soup scooped over chicken shreds, tender cabbage and crisp soybean sprouts. Fried shallots are sprinkled on top for added depth of flavor. As for the accompanying sambal (chili sauce), you’d be hard-pressed to find any other soto ayam place serving up the same kind. Think tomatoes, chilies and vinegar!.
Bakpia Pathok
Bakpia Pathok are small, round-shaped Chinese-influenced
Indonesian sweet rolls, usually stuffed with mung beans, but have recently come in other fillings as well (e.g. chocolate, durian, and even cheese). They are one of Yogyakarta's specialties named after Pathok suburb in this city where these sweet pastries were originated.
These sweet rolls are similar to bigger Indonesian "pia" - the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta. Bakpia was influenced and originated from Chinese sweet rolls. They are purchased by visitors of Yogyakarta as gifts for friends and family. It is sold in many Bakpia shops around Yogyakarta, also in many small stores.
See more: Top 8 destinations to visit in Yogyakarta
Source: Internet
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