Bakmi Jawa
Bakmi Jawa or Javanese Noodles are served either boiled (javanese language: bakmi godhog) or fried. In order to keep the taste, the cooks only use a small frying pan over anglo (a clay stove with a charcoal fire) to make one or two serving. Shredded ayam kampung (chicken live on kampung/village) and duck eggs are distinctive feature on this cuisine. It is believed that makes Javanese noodles becomes more delicious. Javeanese noodles sold over a wooden cart at night.
Sate
Sate or Satay may consist of diced or sliced chicken, goat, mutton, beef, fish, other meats, or tofu pierced in bamboo skewers. These are grilled or barbecued over a wood or charcoal fire, then served with a smooth peanut sauce or soy sauce, paired with lontong, ketupat or steamed rice and sprinkled with a slice of fresh chili and shallot.
Kipo
This sweet-savory taste little cake name came from Javanese term "iki opo ?" or "what is this?" so be called KIPO. Kipo made from glutinous rice flour and coconut milk dough, filled with grated coconut and palm sugar before wrapped in banana leaves into a small shaped then baked. Kipo green color comes from suji leaves color. You can find this little tasty cake in Kotagede.
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