Translations:Javanese cuisine/23/en
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Yogyakarta
- Ayam geprek: crispy battered fried chicken crushed and mixed with hot and spicy sambal.
- Ayam goreng Kalasan: chicken stewed in coriander, garlic, candlenut, and coconut water, then deep-fried until crispy. Served with sambal and raw vegetables.
- Bakpia and bakpia pathok: a sweet pastry filled with sugared mung bean paste, derived from the Chinese pastry. A well-known bakpia-producing area is Pathok near Jalan Malioboro, where bakpia Pathok is sold.
- Belalang goreng: fried grasshopper dish.
- Brongkos: spicy meat and tolo beans (black-eyed peas) stew in coconut milk and kluwek soup with other spices.
- Gudeg: a traditional food from Yogyakarta and Central Java made from young unripe nangka (jack fruit) boiled for several hours with palm sugar and coconut milk. This is usually accompanied by opor ayam (chicken in coconut milk), telur pindang (hard boiled egg stew), and krechek (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 Javanese teak leaf.
- Kipo: derived from the Javanese question Iki opo? ("What is this?"), a small sweet snack from Kotagede made of glutinous rice flour and coconut milk dough filled with grated coconut and palm sugar.
- Krechek (also known as krecek or sambal goreng krechek): a traditional spicy beef skin dish made from seasoned krupuk kulit (beef skin crackers). Krechek is usually served as a side dish together with gudeg.
- Nasi kucing: rice with small side dishes.