Food in Yogyakarta, Indonesia

Nasi Pecel or Pecel Rice is Indonesian food consisting of rice, vegetables, and a spicy peanut sauce. It is not known for sure where the food originated. However, some cities have a distinctive taste like Pecel Rice Madiun and Rice Pecel Ponorogo. Overview of food is similar to the gado-gado because both use a spicy peanut sauce. But the ingredients used are different.

Es campur is a drink made fromTapai (traditional fermented food found), coconut flesh, probably syrup, coconut milk and ice cubes.

The satay is pretty simple though. They just grill the meat with a tiny of salt and probably garlic. The unique thing about it is that the skewer is not bamboo, but comes from the spokes of a bicycle. This apparently makes the meat more tender.

Chocolate Lava Cake here is to die for – it’s a chocolate cake served with a scoop of vanilla ice cream, and so far the best dessert in town.

Bebek Goreng is a steamed or roasted duck. This highly seasoned and spiced dish is a popular dish in Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.

This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as gift for their families. This dish is also popular among tourists who travel to Yogyakarta.

Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit. Boiled 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 also called Green Jack Fruit Sweet Stew.

Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins.

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with lots of coconut milk and whitish in color because teak leaves are generally not added. The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta-style gudeg (which is sweeter).