Translations:Javanese cuisine/26/en

Bakmoy: small cubes of fried tofu, chicken, and boiled egg served with chicken broth and relish made from sweet soy sauce.
Kamir: round-shaped bread that almost similar to apem, consisting of flour, butter, and egg mixture.
Krechek: spicy stew made from skin cracker, potato and soy beans.
Mie kopyok (lit. shaked noodles): a noodle soup made of garlic broth, rice cake, fried tofu, and rice cracker.
Mie ongklok: boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called loh. Usually served with satay and tempeh.
Nasi megono, rice dish with chopped young jackfruit mixed with coconut and other spices.
Sate Blora: chicken satay from Blora area.
Sop senerek, traditional soup from Magelang with beef, red bean, carrot, tomato, celery, and fried shallots.
Swikee Purwodadi: frogs' legs cooked in fermented soybean (tauco) soup.