Javanese cuisine: Difference between revisions

<languages />

<translate>

{{Short description|Cuisine of the Javanese, natives of Java island}}

[[File:Nasi Tumpeng.jpg|thumb|260px|''Tumpeng'' cone-shaped rice surrounded with chicken, omelette eggs, ''sambel goreng ati'' (beef liver in ''sambal''), potato ''[[perkedel]]'', and [[tempeh]] ''orek''. ''Tumpeng'' is one of the most famous Javanese dishes.]]

{{Cuisine of Indonesia}}

'''Javanese cuisine''' ({{langx|jv|ꦥꦔꦤ꧀ꦤꦤ꧀ꦗꦮ|panganan jawa}}) is the cuisine of [[Javanese people]], a major [[Native Indonesian|ethnic group]] in Indonesia in the provinces of [[Central Java]], [[Yogyakarta]], and [[East Java]].

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 people|Sundanese]], [[Madurese people|Madurese]], [[Betawi people|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people become more mobile and may move to different regions, this typical stereotype of preferred regional tastes is outdated.

[[File:Nasi Kuning Ibu Sulastri.jpg|thumb|''[[Nasi kuning]]'' with ''[[urap]]'', fried beef, anchovy and peanuts, potato and shrimp in ''sambal''.]]

== History ==

[[File:Eat toghter in Kembul Bujono.jpg|thumb|left|''[[Selamatan]]'' traditional Javanese ceremony usually involved a communal feast of eating together.]]

Ancient dishes and recipes were mentioned in numbers of Javanese ''prasasti'' (inscription) and modern historians have succeeded in deciphering some of them. The inscriptions from [[Medang Kingdom|Medang Mataram]] era circa 8th to 10th century mentioned several ancient dishes, among others are ''Hadangan Harang'' (water buffalo minced meat satay, similar with today Balinese ''sate lilit''), ''Hadangan Madura'' (water buffalo meat with sweet palm sugar), and ''Dundu Puyengan'' (eel seasoned with lemon basil). Ancient beverages include ''Nalaka Rasa'' ([[sugarcane juice]]), ''Jati Wangi'' (jasmine beverage), and ''Kinca'' (fermented [[tamarind juice]]). Also various ''Kuluban'' (boiled vegetables served in spices, similar with today ''[[urab]]'') and ''Phalamula'' (boiled yams and tubers served with liquid palm sugar).

In [[Javanese 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 symbolizes ''gotong-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 as [[bakmi]] and [[nasi goreng]] (Chinese), [[satay]] (Arab) and kari (Indian).

== Ingredients ==

[[File:Pasar Keputran Surabaya.JPG|thumb|left|Fresh produce including vegetables on sale in ''[[pasar pagi]]'' (morning wet market) in [[Surabaya]].]]

[[Coconut milk]], [[peanut sauce]], ''gula jawa'' ([[palm sugar]]), ''asem jawa'' ([[tamarind]]), ''[[petis]]'', ''[[terasi]]'' (shrimp paste), [[shallot]], [[garlic]], [[turmeric]], [[galangal]], [[ginger]], and chili ''[[sambal]]'' are common ingredients and spices that can be found in Javanese cuisine. Freshwater fishes such as [[carp]], [[tilapia]], [[gourami]] and [[catfish]] are popular, while seafood such as [[tuna]], [[red snapper (fish)|red snapper]], [[wahoo]], [[Ray (fish)|ray]], [[Anchovies as food|anchovy]], [[Shrimp and prawn as food|shrimp]], [[Squid as food|squid]], and various [[salted fish]] are popular in coastal Javanese cities. [[Chicken (food)|Chicken]], [[goat meat]], [[beef]], [[lamb and mutton]] are popular meats in Javanese cuisine. Next to common farmed chicken, the ''ayam kampung'' or [[Free range|free-range]] chicken, is popular and valued for its leaner, more natural flavors. Almost 90% of Javanese are [[Muslim]], and consequently, much of Javanese cuisine omits [[pork]]. However, in small enclaves of [[Catholic]] Javanese population around [[Muntilan]], [[Magelang]], [[Yogyakarta]], and [[Klaten]], pork might be consumed. Few ethnic groups in Indonesia use pork and other sources of protein considered ''[[haram]]'' under Muslim dietary laws in their cuisine, most prominently [[Balinese cuisine]], [[Indonesian Chinese cuisine]], [[Batak cuisine]], and [[Manado cuisine]].

== Outlets ==

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 and ''[[warung]]''s, to fancy restaurants in five-star hotels. Small family-run ''[[warung]]''s 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 of ''Warung Tegal,'' which are mainly established by Javanese from [[Tegal (city)|Tegal]] city, and the ''Angkringan'' street-side carts in Yogyakarta and Solo that sold cheap [[Nasi kucing|''sego kucing'']] and various ''wedang'' (hot beverages).

In Javanese tradition, it is common to dine in ''lesehan'' style, which is sitting cross-legged on the mat while dining in front of a short-legged table. It was started as a ''warung'' lesehan street food dining popular among tourists along [[Malioboro]] street in Yogyakarta. Today, Javanese ''lesehan'' food stalls can be found in several cities, including Surakarta, Semarang and Jakarta.

<gallery class="center" mode="packed" caption="Javanese cuisine outlets">

File:Food at Warung Tegal.jpg|Food display in ''warung Tegal''.

</gallery>

== Central Javanese cuisine ==

The food in [[Central Java]] is influenced by the two ancient kingdoms of [[Yogyakarta Sultanate|Yogyakarta]] and [[Surakarta Sunanate|Surakarta]] (also commonly known as Solo). Most of Central Javanese dishes are indigenously developed, however in coastal cities such as [[Semarang]] and [[Pekalongan]], notable [[Chinese cuisine|Chinese]] influences can be seen, such as ''[[lumpia]]'' (spring roll) and ''[[bakmi Jawa]]''. While in the royal court of Surakarta, the European influences can be seen, such as ''bistik Jawa'' and ''selat Solo''. Many of Central Java-specific dishes contain the names of the area where the food first became popular, for example:

=== Semarang ===

[[File:Soto Bangkong.JPG|thumb|''Soto'' Semarang, a variant of ''[[Soto (food)|soto]]'' from Semarang. It is a [[Chicken as food|chicken]] soup with rice [[vermicelli]] and [[tomato]], served with potato ''[[perkedel]]'', fried [[tempeh]], and [[satay]] of [[cockle (bivalve)|cockles]] and chicken intestines, with [[lime (fruit)|lime]] and ''[[krupuk]]'' (crackers).]]

* '''''Wingko'' Babat''': a cake made largely of [[glutinous 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 and ''babat''. Babat is a city in East Java, part of the North Coast Road and where ''wingko'' Babat came from, while ''babat'' is [[tripe]], an ingredient often used for Indonesian cuisine in general.

=== Jepara ===

[[File:Sate sapi Jepara.JPG|thumb|right|''Sate sapi Jepara'', Jepara beef satay.]]

* '''''Tempong''''': uncooked dried anchovy, shaped like fritter.

=== Kudus ===

[[File:Stamps of Indonesia, 031-07.jpg|thumb|right|Indonesian stamp displaying ''soto Kudus''.]]

* '''[[Soto (food)|''Soto'']] [[Kudus Regency|Kudus]]''': ''soto'' is a common Indonesian soup usually infused with [[turmeric]], and can be made with chicken, beef, or mutton. The version from Kudus, a Central Javanese town, is made of chicken.

=== Pati ===

[[File:Nasi Gandul 1.jpg|thumb|Nasi Gandul]]

* '''''Soto kemiri''''': is a common Javanese chicken soup spiced with candlenut.

=== Yogyakarta ===

[[File:Ayam goreng kalasan.JPG|thumb|''Ayam goreng'' Kalasan with ''kremes'', seasoned fried chicken with crispy fried flour granules.]]

* '''''[[Nasi kucing]]''''': rice with small side dishes.

=== Solo ===

[[File:Nasi Liwet A.JPG|thumb|''Nasi liwet warung'' in Solo.]]

* '''''[[Timlo]]'' Solo''': a beef and vegetable soup. Some versions also have noodles.

=== Banyumas ===

[[File:Menggoreng di dapur.jpg|thumb|Frying tempeh ''mendoan''.]]

* '''[[Tempeh#Tempe mendoan|Tempeh ''mendoan'']]''': fried battered [[tempeh]] from Banyumas.

=== Other Central Javanese cuisine ===

* '''''Bakmoy''''': small cubes of fried tofu, chicken, and boiled egg served with chicken broth and relish made from sweet soy sauce.

* '''''[[Swikee]]'' [[Purwodadi Grobogan|Purwodadi]]''': frogs' legs cooked in fermented soybean (''[[tauco]]'') soup.

== East Javanese cuisine ==

The East Javanese cuisine is largely influenced by [[Madurese people|Madurese]] cuisine - Madura being a major producer of [[salt]], hence the omission of [[sugar]] in many dishes. Many of the East Javanese dishes are also typically Madurese, such as [[Soto (food)|''soto'']] Madura and ''[[sate]]'' Madura, usually sold by Madurese settlers. Notable Arabic and Indian cuisine influence also can be found such in the coastal cities of [[Tuban]], [[Gresik]], [[Surabaya]], [[Lamongan]], and [[Sidoarjo]], due to the large number of [[Arab]]ic 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:

=== Madiun ===

[[File:Pecel Solo.JPG|thumb|''Pecel'', boiled vegetables served with peanut sauce.]]

* '''''[[Pecel]]'' [[Madiun]]''': a salad of boiled vegetables, dressed in a [[peanut]]-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 with ''[[pecel lele]]'', which is deep-fried local [[catfish]] served with ''[[sambal]]''.

=== Lamongan ===

* '''''[[Ayam penyet]]''''': fried chicken (see ''[[ayam goreng]]''), lightly smashed using a pestle in a mortar laced with ''[[sambal]]''.

* '''''[[Tahu campur]]''''': fried [[tofu]], served in ''[[petis]]''-based beef stew.

=== Surabaya ===

[[File:Rujak Cingur.jpg|thumb|''Rujak cingur'', specialty of Surabaya.]]

* '''''Semanggi''''': a salad made of boiled ''semanggi'' (''M. crenata'') leaves that grow in paddy fields. It is dressed in a spicy peanut sauce.

=== Madura ===

* '''''[[Sate]]'' [[Madura]]''': originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from [[mutton]] or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce (''kecap manis'') mixed with [[palm sugar]] (called ''gula jawa'' or "Javanese sugar" in Indonesia), [[garlic]], deep fried [[shallot]]s, 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 in [[banana]]/coconut leaves (''lontong/ketupat''). Raw thinly sliced shallots and plain ''sambal'' are often served as condiments.

* '''[[Soto (food)|''Soto'']] [[Madura]]''': a [[turmeric]]-based beef and [[offal]] soup, served with boiled egg slices, and ''[[sambal]]''.

=== Malang ===

[[File:Baso Malang Karapitan.JPG|thumb|''Bakso'' Malang, meatball and fried wonton soup from Malang, East Java. Sometimes also called ''bakwan'' Malang.]]

* '''''Cwie mi''''': a Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usually [[pork]] or chicken) and boiled [[wonton]]. Similar to the Chinese [[zhajiang mian]].

=== Banyuwangi ===

* '''''Bolu klemben''''': cake with tortoise-like shape, made of mixture of flour, eggs, and sugar.

* '''''Sale pisang''''': [[Keripik|chips]]-like snack that made of [[bananas]] which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first.

=== Other East Javanese cuisine ===

[[File:Sate Ponorogo.jpg|thumb|right|Sate Ponorogo]]

* '''''Tahu tek-tek''''': a dish containing cut-up fried [[tofu]], boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp paste (''[[petis]]''), chili, and [[garlic]].

== Common Javanese dishes ==

{{multiple image

* '''[[Kue|''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, and ''pasar'' means market, as this snack is usually found in traditional markets.

== Javanese beverages ==

[[File:Es Asem Jawa (Javanese Tamarind Juice).jpg|thumb|upright|''Es asem jawa'', Javanese [[tamarind juice]]]]

* '''''Wedhang uwuh''''' (''uwuh'') ([[:id:Wedang uwuh|id]]): a hot Javanese [[clove]] drink.

==See also==

{{Portal|Food|Drink|Indonesia}}

* [[List of Indonesian dishes]]

{{Indonesian cuisine}}

{{Cuisines}}

[[Category:Javanese cuisine| ]]

[[Category:Indonesian cuisine| ]]