Jogjakarta Culinary - Rujak Es Krim and Gado-Gado

Rujak es krim or ice cream salad fruit consist of small slices of guava, pineapple, cucumber, kedondong, papaya, mixed in salad fruit seasoning then topped with ice cream. It is very refreshing and very cheap snack. You can find this ice cream at Pura Pakualaman Yogyakarta.

Gado-gado, literally means "mix-mix", is a sweet taste javanese salad made of lontong or ketupat, potatoes, string beans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempe and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with krupuk, and sprinkles of fried shallots or emping crackers. 

Jogjakarta Culinary - Brongkos and Jamu

Brongkos is a heritage traditional cuisine of Yogyakarta. It has a blackish brown sauce with a strong spices flavors containing nuts, tofu, eggs, or beef. Despite it has less attractive blackish brown color came from keluak (black nuts), brongkos' sweet and savory taste will stirs your appetite. Brongkos can be found in the south of Southern Town Square. 

Jamu is a traditional Javanese herbal drinks mostly made from plant parts such as roots, leaves, and bark, and fruit. Jamu is the heritage beverages of the royal family of Yogyakarta. It has a sweet and bitter taste and serves as a health drink. Jamu can be found in the street or some traditional markets such as Beringharjo, herbs shop and Jamu Gendong (door to door Jamu seller, usually middle-aged women called Mbok Jamu. 

Jogjakarta Culinary - Ayam Goreng Kremes, Bakso, and Soto

Fried chicken with savory soft texture, wrapped in crispy crunchy flour dough. Served with warm rice, chili sauce and fresh vegetables make this menu is very tempting to eat. This menu can be found in some fried chicken restaurants in Yogyakarta. 

Bakso, literally means meatballs, made from a mixture of ground beef and tapioca flour. Chicken, fish, or shrimp can also be used as a mixture. Bakso served with hot soup of beef broth containing noodles, bean sprouts, tofu and sprinkled with fried onions and celery. You can add chili sauce, tomato sauce, soy sauce and vinegar to make it more delicious. Bakso can be found in some restaurants in Yogyakarta.

Soto is traditional soup containing a couple slice of beef or chicken, pieces of cabbage leaves, bean sprouts and glass noodles. Served with hot sauce flavored with traditional spices and sprinkled with fried onions. You can add lemon juice to get a fresh taste sensation. These foods can be found in Beringharjo and some warung soto (stalls) in Yogyakarta.

Jogjakarta Culinary - Oseng Mercon, Wedang Ronde, Empal

Oseng-oseng mercon name originally from its customers. They named mercon, Javanese word for firecracker, because its extra hot and spicy taste will give burnt and explode sensation in tongue, mouth, and stomach just like firecrackers. This dish containing of stir-fried small sliced-beef and cow's fat served with few spices, brown sugar, and a lot of cayenne pepper. If you dare enough to try, you can find this dish in KH.Ahmad Dahlan Street. 

Wedang Ronde is a hot Javanese dessert containing floating glutinous rice balls stuffed with peanut paste, kolang kaling (palmfruit), pieces of bread and peanuts in a hot and sweet ginger and lemongrass tea. This hot drink can warm the body and it is believed to be useful for our health. You can drink wedang ronde along Malioboro or Northern Town Square at night. 

Empal preferably using cow shank. First the beef is boiled then being cut along the muscle fiber. The cutlet beaten mildly until flattened then boiled in spices such as shallot, garlic, chili pepper, coriander, palm sugar and salt, mixed with bruised lemongrass, galangal, daun salam (Indonesian bay leaf), a little coconut milk and turmeric water. The last step is to fry the cutlet until dark. Empal served with a sprinkling of fried shallots and steamed rice. This delicious dish can be found in Beringharjo market, Ngasem market, and in many restaurants in Jogjakarta.

Jogjakarta Culinary - Yangko, Legomoro, Bakpia Pathuk

This small chewy-sweet cake made of glutinous rice flour has various flavor and color such as durian (yellow), oranges (orange), cantaloupe and pandan leaves (green), strawberry (red), chocolate (brown), and many more. Yangko can be found in all regions of Jogjakarta and of course in Kotagede as its origin.

Legomoro made of a mixture of glutinous rice, coconut milk, and chopped meat. The dough wrapped in banana leaf shaped elongated rectangles, and tied with bamboo rope which contain 3-4 pieces, then steamed. Legomoro can be found in shops or snack market such as Beringharjo. Legomoro derived from the word "lego" (sincere) and "moro" (came) means we should be sincere when it comes to an event. Usually served in special occasions such as ceremonial or celebration event. 

Bakpia made of baked wheat flour dough filled with moung beans and sugar. Pathuk, central bakpia industry area, located behind Malioboro Street. Bakpia Pathuk has many flavor such as mung beans, cheese, chocolate, duraian, and black kumbu. Today you can easily find Bakpia in every conrner of Yogyakarta. 

Jogjakarta Culinary - Bakmi Jawa, Sate, and Kipo

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. 

Jogjakarta Culinary - Kopi Jos, Lesehan Malioboro, and Gudeg

Kopi Jos is a special black coffee served with floating burnt charcoal chunk. The charcoal sound like "joss" or hissing when put into a cup of coffee, so be called kopi jos. Available at Angkringan north side Tugu Station or along P.Mangkubumi Street.

Lesehan means sitting on the floor on mats then eat, normally using the fingers. Lesehan Malioboro, located along Malioboro Street, normally open at night. The most common food sold at lesehan Malioboro is fried chicken, pecel lele (fried catfish) and gudeg. Your dinner atmosphere will be perfect with accompaniment tracks of street musicians. 

Gudeg, a traditional cuisine from Jogjakarta, made of young unripe jack fruit boiled for several hours with palm sugar and coconut milk. Gudeg is served with white steamed rice, fried chicken, opor ayam, opor telur (boiled egg in coconut milk), telur pindang (egg), tofu and/or tempe, and sambel gorenge krecek a stew made of crisp beef skins. You can find gudeg in almost all areas of Jogjakarta day or night, including malioboro. Wijilan and Barek are the most famous areas as Gudeg center.