Javanese cuisine/ja: Difference between revisions

== Ingredients ==

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

[[Rice]] is an important food crop in Java, dating back to ancient times. The Javanese are known to revere [[Dewi 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 in [[slametan]], Javanese traditional ceremonies. Rice can be processed into ''[[lontong]]'' or ''[[ketupat]]'', or cooked in coconut milk as ''[[nasi liwet]]'' or colored with [[turmeric]] as ''[[nasi kuning]]'' (yellow rice). Other sources of [[carbohydrate]] such as ''[[gaplek]]'' (dried [[cassava]]) is sometimes mixed into rice or replaces rice. ''[[Gaplek]]'' is usually consumed by poor commoners during hard times when rice is scarce. [[Tubers]] such as [[yam (vegetable)|yam]], [[taro]], and [[sweet potato]] are consumed as snacks in between meals. [[Bread]] and [[grain]]s other than rice are uncommon, although [[noodle]]s and [[potato]]es are often served as accompaniments to rice. Potatoes are often boiled then mashed, shaped into discs, spiced, coated in beaten [[Eggs as food|eggs]] and fried into ''[[perkedel]]''.  Wheat noodles, ''bihun'' ([[rice vermicelli]]), and ''[[kwetiau]]'' are influences of [[Chinese cuisine]]. The Javanese adopted these ingredients and made them their own by adding ''[[kecap manis]]'' (sweet soy sauce) and local spices to create ''[[bakmi Jawa]]'', [[Mie rebus|''bakmi rebus'']], and ''[[bihun]] goreng''. Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such as ''[[pecel]]'', [[Gado-gado|''lotek'']], and ''[[urap]]''.

[[File:Nasi Gudeg.jpg|thumb|200px|Javanese complete [[Gudeg|''nasi gudeg'']], which consist of (from top clockwise): ''[[krechek]]'' (spiced buffalo skin cracker), ''[[ayam goreng]]'' (fried chicken), ''opor [[telur pindang]]'' (spiced egg in coconut milk), and ''gudeg'' (unripe [[jackfruit]] cooked in [[coconut milk]]).]]

[[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]].

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