Jogjakarta is a old city that leave the relics both tangible objects such as building temples, palaces, mosques, etc as well as customs that still survive its existence. In the culinary, many heritage of the ancestors which still can be encountered in the markets, food shops and souvenir center. Interaction with the areas in Indonesia and foreign countries such as India, China, Europe and Western Asia add flavor and variety of food in Jogja. Outside influences adds to the culinary variety of Jogja. Many of these foods are still easy to get it and often hunted by tourists, especially domestic tourists as a souvenir to take home. But there are also foods that can only be obtained in certain areas in Jogjakarta. Here are some foods which is very exciting to always be enjoyed.
Bakpia Pathok is the food of Jogja the basic ingredients are flour, green beans and sugar. Taste sweet and sticky created from the contents of green beans mixed with sugar. While the savory taste comes from the skin of bakpia which is a dough of flour mixed with vegetable oils that are baked. You will be able to get easily along Pathuk Street, now named KS. Tubun Street.
This food is not entirely original from Jogjakarta but the influence of China. In China, named Tou Lu Pia (derived from the Hokkien dialect) which means the meat pie. However bakpia in Jogja has been adapted to the local flavor with the tongue does not have any meat but the green beans. This type of cake was originally brought by Goe Gee Oe from China in 1948, who tried to make bakpia as a home industry and retail peddled from house to house. Packaging using "besek", a box that is made from thin bamboo woven in such a way that the shape of a square box. Bakpia production is growing with time until around 1980, there was the producers in the region Pathok making shop in the homes of the producers itself. The packaging also has been using "dos" (cardboard). The trademark in the form of house numbers of the owner so that now is known for its Bakpia Pathok. The taste of Bakpia Pathok itself is a blend between sweet, sticky, and savory. Now, selection of flavors that can be choose are chocolate, cheese or the original flavor of green beans. Bakpia also can be found not only in the region Pathok but in the shops of souvenirs, stations, terminals, even in traditional markets. But of course it will be more stable in the first place, namely in Pathok.
Bakpia Pathuk is very suitable as gifts for family, friends, or colleagues because durable and of course it's delicious!
Geplak is the typical food of Bantul, Jogjakarta. The taste is very sweet, made from young coconut that is grated and mixed with sugar then roasted. In form rounded and oval-irregular. Long cooking time makes this food a durable without preservatives.
The beginning of Geplak making was not be separated from the role of the Bantul town in the past. In the Dutch colonial period a lot of land used as a sugar plantation in Bantul. Agricultural land being planted with sugar cane. Too much sugar mill was established here. There are about six sugar mills in Bantul at the time, but until now only one is still operating sugar mills, named Madukismo that is one of the largest sugar mill in Southeast Asia in the early establishment of Indonesia republic. Beside, also supported by Bantul geographically that is located in coastal areas so that there are many coconut trees.Finally emerged Geplak with main ingredient is young coconut mixed with sugar. At first, Geplak are only two colors, if using white sugar , Geplak color will be white, and using brown sugar makes the color will be brown. But now many variations of colors including : red, yellow, brown, green, red, and white. At this time, the taste of Geplak is not just savory and sweet but it varies, such as the taste of durian, strawberry, chocolate, etc.. Geplak is easily found in Bantul town, souvenirs centre in the Jogja City, terminals, and in the markets.
When you came to Jogja, please try to taste the original food from Jogja with its savory and sweet taste !
Kipo is typical food of Kotagede made of glutinous rice, contains enten-enten or grated coconut mixed with javanese sugar(brown sugar). The shape of kipo is small round oval with a presentation always placed on a banana leaf. It was sweet, savory, and delicious. The greenish color of kipo is not from dyes, but the nature of pandanus leaves. The name itself comes from abbreviation "iki opo 'meaning' what is this?". Mrs. Djito is a woman domiciled in Kotagede who gives the name as well as the first maker of this food. In the 1960s she made food for sale on the stall. At that time the food was no name. When many buyers look at this unique food and then they ask "Iki opo? '(what is this). Next Mrs. Djito gave name this food with the name kipo. Her best-selling make a lot of people in Kotagede also make the same food and sell it around the Market Kotagede.
Although delicious, unfortunately kipo is not durable food. Therefore, it is not easy to find kipo in the stores of souvenirs centre. The place that always sells authentic food of Kotagede are snacks and souvenirs stalls at the Taman Sari, the traditional markets, and at a snack stalls in Kotagede market itself, of course.
If you are in Jogja, do not forget to stop by the Kotagede to taste the little sweet green kipo!
Special food of Kotagede is made of glutinous rice, young coconut meat, and sugar. Yangko is a snack that tastes sweet and very precisely as souvenirs. These foods are easily found in Kotagede, the southern city of Jogjakarta. According to local sources, yangko began to be produced in the town since the 1920s. The making process of yangko is not too complicated. But it needs perseverance, thoroughness, and skill. Yangko has a specific taste. Unless the dominant sweetness, you can also feel the fragrant aroma in the yangko. The form is small lead we do not eat it quickly. Nuance of chewy when you chew invite the sensation of pleasure in itself.
Yangko that have been packed in boxes can last several days, it is not because given a preservative, but due to the mature ripening process. The classic taste of yangko is peanut sense. While the new scented yangko are the durian taste, jackfruit, strawberry, chocolate, pandanus, and wine.
If you are in Jogjakarta, loss if does not taste the sensation of sweet sticky and chewy of yangko!
KEMBANG WARU CAKE
Kembang Waru cake is the name of a traditional cake that many manufactured in Kotagede Jogjakarta. The cake are made with the composition of eggs, flour and margarine / oil frozen. The manufacturing process is an egg beaten until stiff and then put the flour gradually, stirring constantly. After well blended, printed in a mold shaped flowers that have previously been smeared with butter first and then in the "traditional oven" until cooked with golden brown color, sweet taste and soft texture. The form is like a tree hibiscus flowers make this bread is called by the beautiful name, kembang waru cake (Hibiscus tiliaceus flower cake).
The making of this cake was stems from the existence of the Dutch and England that were present in Jogjakarta at the time of the colonial. They often ate cake and the indigenous population can not taste it, it cause natives make small cakes that the making process was adopted the techniques and recipes from Dutch and England, so be the kembang waru cake. At that time kembang waru cake was a luxury food that was only present at the desks of Dutch or England family, the rich families, and at weddings party because of the existence of a cake that was still scarce and the price of the ingredients were expensive. Over time, the existence of this cake becoming increasingly scarce due to depletion of the cake lovers although the cake is very delicious. Although the cake still can be found, but not sold in the shop, stalls and supermarkets.
If you want to enjoy the kembang waru cake, you can find it to Kotagede. The taste is sticky and sweet, creations our ancestor that was adapted from European influence in the colonial period!
JADAH TEMPE (Kaliurang burger)
Jadah-Tempe is widely available in tourism object, Kaliurng and be iconic dishes of this region. Jadah-Tempe is consisted of two foods, namely jadah and tempe. Jadah is made from glutinous rice steamed with coconut milk, as the pair is tempe bacem. Tempe is made from soy, the food that are generally presented in a way that is called bacem, which is steamed with coconut milk flavored with brown sugar. The taste of Jadah that is very flavor and gooey, bitten and chewed along with tempe bacem is a very delicious sweet taste. It would be more sensational eaten with chili! Very fitting on the tongue.
The jadah tempe has started easy to find around the 1950's. But the popular one is jadah tempe Mbah Carik. The name of the Mbah Carik is a gift by the Sultanate of Jogjakarta. At that time, dozens of trader sold jadah tempe in the Tlogo Putri parking area, one of the tourist areas in Kaliurang and they had no name. One seller is a middle-aged woman named Mbah Sastrodinomo. When Sri Sultan HB IX visited to Kaliurang, he did like the jadah-tempe especially after tasting the food in the stall of Mbah Sastrodinomo. Returning to the sultan's palace, the Sultan sent one of his courtiers to return to kaliurang to meet the jadah tempeh seller and give a name or label to be easily remembered when anytime he wants jadah tempe. His courtiersuggested that stall of Mbah Carik Sastrodinomo is given name mbah carik , because her husband at that time served as a Carik (one of rank in the Javanese bureaucracy) in Pakem. Since then the name of Mbah Carik used as the name of her stall until now.
The key of the jadah-tempe Mbah Carik taste is in tempe bacem which is presented it. With recipes from generation to generation, Mbah Carik capable to present jadah-tempe that made customer addictive to eat jadah-tempe again. Tempe is cooked since early evening until morning and then fried so baceman-tempe can seep deep. Then in 1 (one) kilogram of sticky rice mixed with 2 (two) coconuts, so the savory flavors also mix with the delicious aroma. In addition jadah tempe of Mbah Carik, there are still many jadah tempe traders in Kaliurang that also have jadah tempe with delicious taste.
Way to eat jadah tempe is more enjoyable with accumulate jadah and tempe then eaten with chilli. Feel the sensation of Javanese food taste this one! Sweet, savory, spicy into one!
If you visit to Mount Merapi, especially Kaliurang, not afdol if you do not stop to taste jadah tempe!
PEYEK KACANG (peanut brittle)
Peyek Kacang is a snack made from flour and peanuts mixed with coconut milk, eggs and other herbs. This snack is very popular in the Java, especially Jogjakarta. Based on the literature of Islamic Mataram Kingdom history that was written by De Graaf, the snack has been in Jogjarta since the 16th century. Mentioned, Ki Ageng Pemanahan bedhol desa (with all of people in his village move to live in the new place) move from Surakarta to Mentaok Forest on the orders of Sultan Hadiwijoyo. Before getting into Kotagede, Ki Ageng Pemanahan group was picked up on the edge of Opak River by Ki Gede Karanglo. All guests are requested to cross the river and to wash their face,feet, and hand which is believed will soon dispose of tired. Furthermore, the group was received at the residence of Ki Gede Karanglo. The food that was served include rice, pecel (vegetable mix with traditional peanut sauce), peanut brittle and kenikir vegetable (cosmos caudatus). So based on the literature it is known that peyek kacang has existed in Jogja centuries ago. Peyek Kacang is widely sold in the stalls, markets or souvenir center in Jogyakarta.
Peyek Kacang that is very popular in Jogja made with form of arranging in pile up and often called peanut brittle of mbok tumpuk (mbok means madam, tumpuk means pile up). Although in large chunk forms but the dough of flour is soft and easy to chew. The peyek is crunchy and tasty with peanuts scattered on it. The secret delights of Peyek Kacang Mbok Tumpuk is in the frying process done for three times. Initially prepared dough consisting of rice flour, beans, eggs, coconut milk, and herbs such as garlic, coriander and salt. Then the dough is put in a pan with very hot temperatures. The goal is to form a the peyek. Then the mixture was transferred to the next pan with a lower temperature, to ripen. After cooked, the peyek is placed on tampah ( traditional food container that is made from bamboo wattled and formed oval) and aerated overnight. Finally, fried the peyek again in time not too long. The first manufacturer that make creations and produce this type of peyek is mbok Tumpuk (Mrs. Tumpuk) that has been known since the 1980s. The name of product derives from the name of Mbok Tumpuk.
Do not miss to taste the Peyek Kacang, the snack that is already in Jogja since centuries ago! You can get in the shops of souvenirs, terminals, stations and traditional markets.
Pecel is one of the Jogja original food that made from leaf spinach, sprouts, cabbage, kale or other vegetables without preservatives. Vegetables are usually made wilted by immersion in hot water for a while. The pecel seasoning ingredients include peanuts, chili pepper mixed with other ingredients such as lime leaves, garlic, tamarind, pepper and salt. Pecel more delicious eaten with a peyek kacang (rittle peanut), white rice, and chicken or intestine/liver of chicken. The way the presentation can be on a plate or in a folded leaf called pincuk.
Based on the literature of the history of Islamic Mataram written by De Graaf gave evidence that the pecel has been in the Jogja area since the 16th century. Told, Ki Ageng Pemanahan bedhol desa (with all of people in his village move to live in the new place) move from Surakarta to Mentaok Forest on the orders of Sultan Hadiwijoyo.. The group was picked on the edge of Opak River by Ki Gede Ageng Karanglo Opak River. Having arrived at the residence of Ki Gede Karanglo, they were treated to meals of rice, vegetables pecel, peanut brittle nuts, and kenikir vegetables. So the existence of pecel in Jogjakarta has been around for centuries years ago. It is easy to find pecel in traditional markets. There is a fairly popular pecel in Jogjakarta, named pecel turi Imogiri.
The Turi Pecel of Imogiri is very special with the addition of turi tree flowers which are now rare to find. The turi flower is gotten from the turi trees. Commonly the turi flower that is used as an ingredient for pecel vegetale is white turi. The Turi flowers were hereditary believed to help expedite the release of breast milk, to cope with difficult defecation disorders, increase endurance, and skin softener. The texture of turi flower that is relatively harder than the other vegetables such as spinach can make different flavors, more chewy and tough. A slightly bitter taste, plus a spicy peanut sauce, the appetite will be borne equally important kasiat of turi flowers themselves. A slightly bitter taste plus a spicy peanut sauce, it will increase your appetite, and equally important is the properties of the Turi flower itself. Choice of side dishes among others, tempe gembus bacem, tempe benguk bacem, tofu bacem, and typical warm drinks of Imogiri named wedang uwuh that made from ginger grilled, cinamon leaf, clove, sugar, and secang /tree the wood of which produces a red dye.
The Pecel Turi is the original food of Jogjakarta, delicious and nutritious. Do not miss it!
THE FOOD PRODUCTS WITH INGREDIENTS TEMPE
Tempe is one food that can not be released from Jogja. Various kinds of innovation and variation taste of tempe has spawned a variety of products, including tempe bacem and chips tempe. You just choose whether like sweet food/snack? Pleas choose tempeh bacem! Processing tempe that is cooked with coconut milk, palm sugar, and other herbs will produce sweet, savory and stick taste. More delicious eaten with chili Or if you want a tasty, please try chips tempe that is made from rice flour mix with slices of tempe and then deep fried. The chips tempe of jogja provides a solid crisp taste quality and contain no preservatives.
There are several versions about the beginning of the tempe. Although not yet found data that clearly identify the manufacture of tempe at the first time, however, this traditional food has been known since centuries ago, particularly on the people of Java, especially Yogyakarta and Surakarta. This can be traced from Serat Centhini (Javanese literature) Chapter 3 and Chapter 12 that has background of Java in the 16th century found the word "Tempe", for example by mentioning the name of the dish, jae Santen tempeh (a type of cuisine, tempe with coconut milk and ginger) and tempe kadhele srundengan. At first time, tempe produced from black soybean that was derived from Javanese traditional rural communities. Tempe was developed in the area of Islamic Mataram Kingdom (at that time, the kingdom covered most of Central Java and East Java) and developed before the 16th century. In addition to Serat Centhini, no more references about the tempe from the year 1875 in a Javanese-Dutch dictionary. Another source said that the manufacture of tempe begins during the cultivation period (1816-1870) in Java. At that time, the Java community are forced to use the product of yard, such as kind of cassava, and yams as a food source. In addition, there are also opinions that Tempe might be introduced by the Chinese people who produce the same type of tempe, named soybean koji which uses fermented Aspergillus.
Tempe-making techniques spread throughout Indonesia in line with the deployment of the Java community who was migrated to all corners of Indonesia. Tempe is known by the people of Europe through the Dutch and has been popular since 1946. Tempe companies in Europe first started in the Netherlands by immigrants from Indonesia. While the tempe popular in the United States after it first made there, in 1958 by Bwee Yap Hwa, an Indonesian who first conducted research on tempe. The Dutch did research tempe in 1895 by the Prinsen Geerlings and Japanese in 1926. In 1984 there were 18 companies tempeh in Europe, 53 companies in USA, and 8 companies in Japan. In countries such as China, India, Taiwan, Sri Lanka, Canada, Australia, Latin America and Africa, tempe are well known in limited circles.
The benefits of tempe itself can inhibit the aging process, inhibiting free radicals, and prevent degeneration disease (coronary heart disease, diabetes mellitus, cancer, etc.). Tempe also contain antibacterial substances that cause diarrhea, lowering blood cholesterol, preventing heart disease, hypertension, etc.. Nutrients in tempe is too easily digested, absorbed, and utilized the body. Indeed many of the benefits of the tempe that can also be processed into various foods such as tempe bacem and chips. You can get tempe bacem in traditional markets, restaurants or places that sell gudeg (speciall food of jogjakarta that is made from young jackfruit, coconut milk, and javanese herbs). While the tempe crisps can be bought in the shops of souvenirs, terminals, and markets.
You should buy the food product with ingredients tempe, besides filling also healthy. Hurry up!
Gudeg is the special food of Jogja. The main ingredients are young jackfruit cooked with coconut milk, teak leaves, Indonesian bay-leaf / Indonesian laurel, galangal, and other spices cooked in the oven about 100 degrees centigrade for 24 hours. Usually, Jogja gudeg is served complete with tofu, tempeh, duck eggs, shredded chicken meat, and of course white rice.
That said, the history of gudeg begins from the time of the opening Mentaok Forest in Kotagede Jogjakarta to built the Palace of Islamic Mataram Kingdom. In the forest, many jackfruit trees grow, in addition there are many palm trees grew on the edge of the forest and river. As a result, the pioneer of Mataram created a food, named gudeg and became main menu of Mataram society at that time.
There are some main ingredients to make gudeg such as manggar gudeg(coconut tree flowers), jackfruit gudeg, and bamboo gudeg (bamboo saplings are still young). However, due to young jackfruit is more easily found in the gardens belong to the people of Jogja, so jackfruit gudeg is more easily found in Jogja. In the past, people in Jogja only knew one kind of gudeg, the wet gudeg. The dry gudeg is well known around 1950. This was after the people from outside Jogja began carrying it as souvenirs.
You can easily find gudeg in the Wijilan Street, east of the Jogjakarta palace. As souvenirs, you can choose dry gudeg that will be durable for 3 days with packaging using 'besek' (basket of woven bamboo) or use the 'kendil' (urn of baked clay). Even more unique, some gudeg seller in the Wijilan street will be happy to show the gudeg making process to the visitors. In addition the Wijilan street, you can find gudeg in some restaurants, markets and many other places.
Some people say do not come to Jogja if you have not tasted the delights of the gudeg Jogja. So if you visit to Jogja, please take a little of your time to taste it!
(Prepared from various sources / October, 2011 / Tour Department-wi2n)