Tumpeng cone-shaped rice surrounded with chicken, omelette eggs,sambel goreng ati (beef liver insambal), potatoperkedel, andtempehorek.Tumpeng is one of the most famous Javanese dishes.
Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java.
There are several native ethnic groups who live on the island of Java (Sundanese,Madurese,Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background.
Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta.
On the northern and northeastern of Central Java, for instance, the taste tends to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, this typical stereotype of preferred regional tastes is outdated.
Nasi kuning withurap, fried beef, anchovy and peanuts, potato and shrimp insambal.
Selamatan traditional Javanese ceremony usually involved a communal feast of eating together.
Ancient dishes and recipes were mentioned in numbers of Javaneseprasasti (inscription) and modern historians have succeeded in deciphering some of them. The inscriptions fromMedang Mataram era circa 8th to 10th century mentioned several ancient dishes, among others areHadangan Harang (water buffalo minced meat satay, similar with today Balinesesate lilit),Hadangan Madura (water buffalo meat with sweet palm sugar), andDundu Puyengan (eel seasoned with lemon basil). Ancient beverages includeNalaka Rasa (sugarcane juice),Jati Wangi (jasmine beverage), andKinca (fermentedtamarind juice). Also variousKuluban (boiled vegetables served in spices, similar with todayurab) andPhalamula (boiled yams and tubers served with liquid palm sugar).[1]
InJavanese culture, food is an integral part of traditional ceremonies. For example,selamatan ceremony, often performed as a symbol of gratitude, is usually involving a communal feast where participants, guests, and attendees are invited to eat together. Food is usually prepared, cooked and served together. It also symbolizesgotong-royong (working together),guyub (harmonious communal spirit), abundance, and gratitude.
Most of Javanese cuisine is natively developed. Many of the foods have been absorbed to modern Indonesian culture as "national dishes". Some of them have inspired many other regional dishes, such as, lontong (Jav. Lonthong), tumpeng, krupuk, jajan pasar, and many more.
Foreign influences on Javanese food can be seen in some food, such asbakmi andnasi goreng (Chinese),satay (Arab) and kari (Indian).
Fresh produce including vegetables on sale inpasar pagi (morning wet market) inSurabaya.
Rice is an important food crop in Java, dating back to ancient times. The Javanese are known to revereDewi Sri as the Rice Goddess.Steamed rice is the common staple food, and is served at every meal.Tumpeng, a cone-shaped yellow rice is essential inslametan, Javanese traditional ceremonies. Rice can be processed intolontong orketupat, or cooked in coconut milk asnasi liwet or colored withturmeric asnasi kuning (yellow rice). Other sources ofcarbohydrate such asgaplek (driedcassava) is sometimes mixed into rice or replaces rice.Gaplek is usually consumed by poor commoners during hard times when rice is scarce.Tubers such asyam,taro, andsweet potato are consumed as snacks in between meals.Bread andgrains other than rice are uncommon, althoughnoodles andpotatoes are often served as accompaniments to rice. Potatoes are often boiled then mashed, shaped into discs, spiced, coated in beateneggs and fried intoperkedel. Wheat noodles,bihun (rice vermicelli), andkwetiau are influences ofChinese cuisine. The Javanese adopted these ingredients and made them their own by addingkecap manis (sweet soy sauce) and local spices to createbakmi Jawa,bakmi rebus, andbihun goreng. Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such aspecel,lotek, andurap.
Javanese households usually purchase fresh ingredients from the local market every morning, cook and serve them in the late morning to be mainly consumed for lunch. The leftovers are stored to be heated again for family dinner. Other than homemade family dishes, Javanese cuisine are served from humble street-side carts andwarungs, to fancy restaurants in five-star hotels. Small family-runwarungs are the budget options for street food, serving everything from family dishes for full meals, or snack foods. The popular simple Javanese cuisine establishments are the budget food ofWarung Tegal, which are mainly established by Javanese fromTegal city, and theAngkringan street-side carts in Yogyakarta and Solo that sold cheapsego kucing and variouswedang (hot beverages).
In Javanese tradition, it is common to dine inlesehan style, which is sitting cross-legged on the mat while dining in front of a short-legged table. It was started as awarung lesehan street food dining popular among tourists alongMalioboro street in Yogyakarta. Today, Javaneselesehan food stalls can be found in several cities, including Surakarta, Semarang and Jakarta.
The food inCentral Java is influenced by the two ancient kingdoms ofYogyakarta andSurakarta (also commonly known as Solo). Most of Central Javanese dishes are indigenously developed, however in coastal cities such asSemarang andPekalongan, notableChinese influences can be seen, such aslumpia (spring roll) andbakmi Jawa. While in the royal court of Surakarta, the European influences can be seen, such asbistik Jawa andselat Solo. Many of Central Java-specific dishes contain the names of the area where the food first became popular, for example:
Bandeng Juwana: processed tender bonedmilkfish originated from the fishing town ofJuwana, east of Semarang. Although originated, produced and processed in Juwana, it is largely sold in Semarang.
LumpiaSemarang: fried or steamed spring rolls. The filling varies, but consists mainly of meat andbamboo shoots. It is served with sweet fermented soybean sauce (tauco) or sweetgarlic sauce. Another accompaniment isacar (Indonesian-style sweet and sourcucumber pickle) and chili.
Nasi ayam: a dish composed of rice, chicken, egg,tofu, and served with a sweet-saltycoconut milk gravy.
Roti ganjel rel, rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. Usually served during Dugderan andRamadan.
Soto Semarang: a chicken soup in a small personal serving; mixed with rice,perkedel, and satay of cockles, chicken intestines, andquail eggs. One of the famousSoto Semarang isSoto Bangkong. Named after Bangkong crossroad in Semarang.
Wingko Babat: a cake made largely ofglutinous rice and desiccated coconut, toasted and sold warm. Although it originated from Babat, East Java, it is popular in Semarang. Care should be taken to differentiate between Babat andbabat. Babat is a city in East Java, part of the North Coast Road and wherewingko Babat came from, whilebabat istripe, an ingredient often used for Indonesian cuisine in general.
SotoJepara:soto is a common Indonesian soup, usually infused withturmeric, and can be made with chicken, beef, or mutton. The version from Jepara, a Central Javanese town, is made of chicken.
Opor panggang: a typicalopor from Jepara. It is a kind ofopor ayam but with distinctive flavor, since the chicken used in this dish is first roasted in a clay cauldron.
Kelan antep: dish made from lean meat, ginger, bay leaves, red onion, garlic, red chili, tamarind, sugar, and others.
Horok-horok: steamed corn starch. After being cooked, corn starch is then poured into jars and stirred with a comb. So although chewy and tough, it is shaped in small granules resemblingStyrofoam. To add flavor, a pinch of salt can be added. This dish can be served as an accompaniment to meatballs,gado-gado,pecel, or sataykikil (beef tendon).
Hoyok-hoyok: also calledoyol-oyol, is a dish made from tapioca flour mixed with water and oil, then served with extra grated coconut.Hoyok-hoyok is a sweet version ofhorok-horok.
Jepara shrimp soup: similar to shrimp soup in general. This version of soup use shrimp broth and fried shrimp, also raw crushed chili. This soup is delicious eaten while still hot or warm.
Jeparapangsit soup: considered as a fusion cuisine, this dish is a blend of local and foreign cuisines, i.e. Javanese, Dutch, and Chinese. Thepangsit (dumpling) in this soup is not like the dumpling we know, but rather in the form of a clear soup with shrimp egg rolls. This is one of the favorite dishes ofR.A. Kartini.
Bongko mento: originated in Jepara palace, it is a snack wrapped in a banana leaf. Consists of omelet filled with sauteed shredded chicken breast mixed with oyster mushrooms, glass noodles, and coconut milk.
Lontong krubyuk: similar tolontong dishes in general, this dish consists of rice cake served with shredded chicken meat stews doused inbakso soup and garnished with a mixture of half-cooked bean sprouts and sliced celery. What distinguishes this from otherlontong dishes, this dish is served with a lot of soup.
Singit: beef shank cooked in coconut milk, soy sauce, salt, red chili, garlic, onion, and brown sugar, over low heat until the sauce thickens.
Semur Jepara: made of meat, salt, pepper, nutmeg powder, soy sauce, cooking oil, and others.
Sayur pepaya Jepara: a vegetable stew usually served in the afternoon. The main ingredients are young papaya, coconut milk, beef stew, and others.
Sayur betik: a vegetable stew, using young unripe papaya and beef trimming as the main ingredients.
Gule petih Jepara: made of tender goat meat and spice mixture. Usually served duringEid al-Fitr andEid al-Adha.
Laksa Jepara: made of chicken fillet, banana shrimp, chicken stock, coconut milk, lemongrass, kaffir lime leaves, salt, sugar, oil, and other ingredients.
Sayur keluak ayam: made of vegetables,keluak and chicken.
Kagape kambing: a dish made of goat meat. Easily found duringEid al-Adha.
Bakso Karimunjawa: meatballs soup made from fish, instead of beef or chicken.
Tongseng cumi:tongseng made of calamari or squid, instead of goat or chicken.
Rempah Jepara: a dish made from grated coconut, fish, and others.
Bontosan: a dish of mashed grouper or mackerel mixed with rice powder and shaped into spindles, wrapped in banana leaves or plastic, steamed, then thickly sliced, and served with sauce or gravy.Bontosan is actually the pre-dried form of fish crackers. It can also be served after being shallow-fried until the outside is crisp and golden brown. Similar in taste topempek.
Sate sapi Jepara: satay made of cow meat mixed with spices typical of Jepara.
Sate kikil: a satay dish made ofkikil (beef tendon), also called sataycecek. Usually served withhorok-horok.
Pecel ikan laut panggang: roasted saltwater fish served with coconut milk sauce.
Tempong: uncooked dried anchovy, shaped like fritter.
SotoKudus:soto is a common Indonesian soup usually infused withturmeric, and can be made with chicken, beef, or mutton. The version from Kudus, a Central Javanese town, is made of chicken.
Bandeng presto: is apressure cooked milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly.
Nasi gandul: is beef served on white steamed rice poured with spicy savoury soup, served on banana leaf.
Petis runting: is a kind of gulai typical culinary of Pati. Soupy but somewhat viscous, made from a rather coarse rice flour roasted with goat meat andbalungan or goat bones, including bone marrows, and usually enjoyed while it hot to avoid the fatty bone marrow coagulating.
Sayur mangut: is a hot and spicy Ariid catfish head cooked in coconut milk.
Sayur tempe bosok: is a kind of curry-soup made from stinky over-ripe (almost rotten) tempeh. Popularly consumed during the rainy season against the cold.
Soto kemiri: is a common Javanese chicken soup spiced with candlenut.
Bakpia andbakpia pathok: a sweet pastry filled with sugared mung bean paste, derived from the Chinese pastry. A well-known bakpia-producing area is Pathok nearJalan Malioboro, wherebakpia Pathok is sold.
Brongkos: spicy meat andtolo beans (black-eyed peas) stew in coconut milk andkluwek soup with other spices.
Gudeg: a traditional food from Yogyakarta[3] andCentral Java made from young unripenangka (jack fruit) boiled for several hours withpalm sugar andcoconut milk. This is usually accompanied byopor ayam (chicken in coconut milk),telur pindang (hard boiled egg stew), andkrechek (spicy beef skin and tofu stew).Gudeg from Yogyakarta has a unique sweet and savory taste, and is drier and more reddish than other regional variants because of the addition of Javaneseteak leaf.
Kipo: derived from theJavanese questionIki opo? ("What is this?"), a small sweet snack fromKotagede made of glutinous rice flour and coconut milk dough filled with grated coconut and palm sugar.
Krechek (also known askrecek orsambal goreng krechek): a traditional spicy beef skin dish made from seasonedkrupuk kulit (beef skin crackers).Krechek is usually served as a side dish together withgudeg.
Bakso Solo: bakso literally means meatballs, made ofbeef, and served in boiling hot soup withmung bean-thread noodles, green vegetables, shreddedcabbage, and various sauces (chili, tomato). This version from Solo has super-sized meatballs, the size of tennis balls. Also known asBakso Tenis.Bakso is a Chinese-influenced dish, but has become a popular snack throughout Indonesia.
Sate buntel (lit: wrapped satay): Minced fatty beef or goat meat, encased incaul fat and wrapped around a bamboo skewer then grilled. The size of this satay is quite large, very similar to a Middle Easternkebab. After being grilled oncharcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce andmerica (pepper).
Sosis solo, Javanese sausages made from beef or chicken and coated by egg.
Srabi Solo: a pancake made of coconut milk, mixed with a little rice flour as thickener.Srabi can be served plain or with toppings, such as slicedbanana, choppedjackfruit, chocolate sprinkle (muisjes), orcheese.
Tongseng: a strongly spiced curry of bone-in mutton, which is quickly stir-fried at the point of sale with vegetables added.
Tengkleng:goat ribs andoffal in a curry-like soup, similar togule kambing, but with a lighter and thinner soup.
Timlo Solo: a beef and vegetable soup. Some versions also have noodles.[4]
Nasi boganaTegal: a steamed rice dish wrapped in banana leaves and served with a variety of side dishes.
Sate Tegal orSate Balibul: juvenile (five-month-old) goatsatay from Tegal, noted for its tender meat.
Sate Ambal: a satay variant from Ambal, Kebumen, Central Java. This satay usesayam kampung (free-range chicken). The sauce is not made from peanuts, but rather ground tempeh, chili, and spices. The chicken is marinated for about two hours to make the meat tastier. This satay is served withketupat.
Sroto Sokaraja: a variant ofsoto from Sokaraja, Banyumas.
The East Javanese cuisine is largely influenced byMadurese cuisine - Madura being a major producer ofsalt, hence the omission ofsugar in many dishes. Many of the East Javanese dishes are also typically Madurese, such assoto Madura andsate Madura, usually sold by Madurese settlers. Notable Arabic and Indian cuisine influence also can be found such in the coastal cities ofTuban,Gresik,Surabaya,Lamongan, andSidoarjo, due to the large number ofArabic descendants in these cities. Although there are many dishes with town names attached to them, local versions of these are available in every town. The most popular town-associated dishes are:
PecelMadiun: a salad of boiled vegetables, dressed in apeanut-based spicy sauce. It is usually served as an accompaniment to rice. A peanut or dried fish/shrimp cracker (rempeyek) is served on the side. Not to be confused withpecel lele, which is deep-fried localcatfish served withsambal.
Ayam penyet: "smashed chicken", fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh.
Rawon Surabaya: a dark beef soup, served withmung bean sprouts and the ubiquitoussambal. The dark (almost black) color comes from the kluwak (Pangium edule) nuts.
Rujak cingur:[5] a marinatedcow snout or lips and noses (cingur), served with boiled vegetables and shrimp crackers. It is then dressed in a sauce made of caramelized fermented shrimp paste (petis), peanuts,chili, and spices. It is usually served withlontong, a boiled rice cake.Rujak cingur is considered traditional food ofSurabaya inEast Java.
Semanggi: a salad made of boiledsemanggi (M. crenata) leaves that grow in paddy fields. It is dressed in a spicy peanut sauce.
SateMadura: originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made frommutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce (kecap manis) mixed withpalm sugar (calledgula jawa or "Javanese sugar" in Indonesia),garlic, deep friedshallots, peanut paste,petis (a kind of shrimp paste),candlenut, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses smaller chunks of meat than other variants. It is eaten with rice or rice cakes wrapped inbanana/coconut leaves (lontong/ketupat). Raw thinly sliced shallots and plainsambal are often served as condiments.
Bakso Malang, meatball and fried wonton soup from Malang, East Java. Sometimes also calledbakwan Malang.
Bakso Malang:bakso literally means meatball.Bakso Malang has more accompaniments, beside the meatball (mostly beef) itself. For example, offal,siomay dumplings (fried or steamed),tahu (tofu, fried or steamed, filled with meat),sound (mung bean threads), and yellow egg noodles. All of these are served in hot beef stock.
Cwie mi: a Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usuallypork or chicken) and boiledwonton. Similar to the Chinesezhajiang mian.
Pelasan, Osing-style ofpepes food. The popular Osing pepes arepelasan teri,pelasan tahu andpelasan ayam.
Pindang koyong: a fish cooked in yellow gravy-likesoto with various spices.
RawonBanyuwangi: Banyuwangi-style of beef soup in dark gravy, served with mung bean sprouts and the ubiquitous sambal. The dark (almost black) color comes from thekeluak nuts.
Rujak soto: a unique blend of vegetable salad withsoto, it can besoto daging (beef) orsoto babat.
Sale pisang:chips-like snack that made ofbananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first.
Lontong balap: literally means "racing rice cake", which is a dish of rice cakes, fried tofu, and beansprouts, doused inkecap manis andsambal sauce. In the past,lontong balap hawkers carried their wares in a large, heavy metal urn. The heaviness caused them to have to walk really quickly while carrying it, so they looked like they were "racing".
Madumongso: a sweetmeat made from fermented black glutinous rice, cooked in coconut milk and sugar. It is sticky and very sweet, and comes wrapped in panties.
Sate Ponorogo: a variant ofsatay originating inPonorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chili, and garnished with shredded shallots,sambal, andlime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice orlontong (rice cake). The grill is made fromterracotta earthenware with a hole on one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates and must be replaced.
Tahu campur: a beef and offal soup, mixed with fresh vegetables,potatoes, rice cake, and tofu. The secret ingredient is the caramelized fermented shrimp paste (petis) which is mixed in just before serving.
Tahu tek-tek: a dish containing cut-up friedtofu, boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp paste (petis), chili, andgarlic.
These common Javanese dishes can be found throughout Java.
Apem, traditional cake of steamed dough made ofrice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.[6]
Ayam bumbu rujak, chicken dish made from chicken meat which is still young and uses a red basic spice then grilled. A red base is a spice made from salt, garlic, onion, and red chili.
Bakmi jawa, wheat based noodle, generally prepared and topped with minced chicken seasoned in soy sauce, green vegetables and a bowl ofbroth.
Bakso,bakso literally meansmeatball. Beef or chicken meatballs, usually served in a bowl ofbroth with yellow noodles,rice vermicelli, vegetables, tofu, green cabbage, bean sprout, sprinkled withfried shallots and celery.
Bakwan, fried meal consisting of vegetables and batter.[8] Bakwan usually refers to a vegetable fritter snack, commonly sold withgorengan.
Bergedel, fried patties, made of ground potatoes, minced meat, peeled and ground corn ortofu, or minced fish.
Botok, a dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetable or fish, and wrapped in banana leaf and steamed.
Brengkesan, fish, meat, tofu, anchovy or mushroom ingredients cooked inside a banana-leaf package.
Bubur kacang hijau, sweet dessert made frommung beansporridge with coconut milk and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
Bubur ketan hitam, sweet dessert made from blackglutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added.
Bubur sumsum, whitecongee made from rice flour and eaten with brown sugar sauce.
Buntil, a traditional Javanese dish of scraped coconut meat mixed withanchovies and spices, wrapped in a papaya leaf, then boiled in coconut milk.
Dawet, an iced sweetdessert that contains droplets of green rice flour jelly,coconut milk and palm sugar syrup.
Donat jawa, Javanese-style of ring-shaped fritter made from cassava with savoury taste.
Garang asem, chicken dish cooked using banana leaves and dominated by sour and spicy flavor.
Gorengan, assorted fritters such as tempeh, tofu, yam, sweet potato, cassava, and chopped vegetables.
Gule, a type of soupy curry-like dishes that could be made from various ingredients; meats, fish or vegetables. The gule that popular in Javanese cuisine both aregule kambing (made of goat or mutton) andgule ayam (made of chicken).
Gule ayam, chicken cooked in a curry-like coconut milk soup.
Gule kambing, mutton cooked in a curry-like coconut milk soup.
Iga penyet (lit. squeeze ribs), fried beef spare ribs served with spicy sambal terasi. The fried beef ribs is squeezed against a mortar filled with sambal, and usually served with lalab vegetables and steamed rice.
Ikan asin, salted and sun-dried fishes of various species.
Jenang, sweet toffee-like sugar palm-based confection, made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.[9][10]
Kare, the Javanese adaptation ofcurry dishes. Just like gulai, it could be made from various ingredients; meats or vegetables.
Klepon, glutinous rice balls stuffed with palm sugar, colored green usingpandanus leaf, and rolled in fresh grated coconut.
Keripiktempe,tempeh chips, made from thinly sliced, lightly battered, then deep fried tempeh (soybean cake).
Kupat, ricedumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
Lumpia,spring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings.
Lotek, almost identical togado-gado, but sweeter. It is similar topecel, but includes different vegetables as well as boiled egg slices and a garnish of fish or shrimp crackers andemping (Gnetum gnemon L. nut, flattened, dried, and fried into small thin crackers).
Martabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. Usually served withsambals andacar.
Mie ayam, chickenbakmi dish of seasoned yellow wheat noodles topped with diced chicken meat.
Mie bakso,bakso served with yellow noodles and rice vermicelli
Nasi kare (lit. curry rice), curry rice dish consists of steamed white rice,lontong orketupat, curry, acar, fried shallots and sambals.
Nasi kuning, similar tonasi rames ornasi campur, but the rice is cooked in coconut milk and colored bright yellow usingturmeric and scented with lemongrass and kaffir lime leaves.
Nasi rames, rice with accompaniments, usually some curried vegetable stew (sayur lodeh), a selection of cooked fish or chicken or meat and offal pieces, and a dollop of spicysambal.
Pangsit, wonton filled with vegetables, chicken or shrimp. It can be dry or wet.
Pecel, a type of peanut sauce with chili[11] is a common ingredients in Javanese cuisine. It is used in various type ofrujak andgado-gado. It can also be used as stand alone sauce with rice and prawn, egg and vegetables asnasi pecel (pecel rice).[12]
Putu, traditional cylindrical-shaped and green-colored steamed cake, made of rice flour called suji and colored green with extract acquired frompandan leaf, filled withpalm sugar, and steamed inbamboo tubes, hence its name, and served with grated coconut.
Puyonghai,omelette dish made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken.
Rempeyek, deep-fried savoury Javanese cracker made fromflour (usuallyrice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peanutpeyek.
Rengginang, thick rice cracker, made from cookedglutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep fried with ample cooking oil to produce a crispy rice cracker.
Roti bakar (lit. grilled bread), Javanese-style of toast sandwich consisting of two slice of breads and the filling, usuallyhagelslag orjam.
Rujak, traditional fruit and vegetable salad dish. There are many kinds of rujak.
Sambal, chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal has many various types.
Satay, skewered grilled meat is a common dish in Java. The Javanese variants aresate Tegal,sate Ambal,sate Solo,sate buntel,sate Madura,sate Ponorogo, etc.
Soto, this Indonesian soup dish is also a common dish in Java. The Javanese variants are commonsoto ayam andsoto babat (tripe),soto Kudus,soto Madura,soto Lamongan, etc.
Tahu, fermented soy food basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets.
Tapai, traditional fermented preparation of rice or other starchy foods.
Telur pindang, marbled eggs boiled with herbs and spices.
Tempeh, ameat substitute made fromsoy bean fermented withmold. It is a staple source of protein in Java and popular in the world as an excellent meat substitute forvegetarians.
Tempe bacem,tempeh thatstewed in coconut sugar and spices, then deep-fried. It has sweet and savoury flavour.
Tempe penyet, fried tempeh mixed withsambal chili paste in a mortar and pestle. Usually served in addition to otherpenyet dishes, such asayam penyet (chicken) origa penyet (ribs).
Terang bulan, bread like puff with sugar, corn, and coarse nut in the middle.
Tiwul, boiled rice substitution made from driedcassava.
Tumis sayuran, stir-fried vegetables, usually mixed with chili and a spice paste.
Tumpeng, a rice served in the shape of aconical volcano,[14] usually with rice colored yellow usingturmeric. It is an important part of ceremony in Java.Tumpeng served in important events such as birthday, moving house, or other ceremonies.[15] Traditionally,tumpeng is served alongside fried chicken, boiled egg, vegetables, and goat meat on a round plate made frombamboo calledbesek.
Untir-untir, dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste.
Urap sayur, vegetables in spiced grated coconut dressing.
Jajan pasar, several types of shaped and colored flour, rice flour, and glutinous rice flour cakes, sprinkled with desiccated coconut and drizzled with melted palm sugar.Jajan literally means snack, andpasar means market, as this snack is usually found in traditional markets.
Dawet, green rice flour jellies served withgula jawa (palm sugar),santen (coconut milk) and ice.
Es asem orgula asem, tamarind juice withgula jawa (palm sugar) and ice.
Teh pociTegal: tea brewed in a clay teapot, served withrock sugar. Tegal, a Central Java town, is a major producer of high-quality tea.
Wedhang ronde (ronde): a hot Javanese dessert of glutinous rice balls stuffed with peanut paste, floating in a hot and sweet ginger and lemongrass tea.
Wedhang angsle (angsle): a hot soupy dessert of sago pearls, pre-cooked glutinous rice and mung beans,putu mayang (brightly colored, noodle-shaped flour cakes), and fried peanuts, covered in hot and sweet coconut milk.
Wedhang uwuh (uwuh) (id): a hot Javaneseclove drink.
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