Javanese cuisine

JavaneseJavaJavanese dishcuisineJavanese foodEast Javanese cuisineJavanese dishesJavanese originWedhang angsle
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.wikipedia
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Indonesian cuisine

IndonesianIndonesiaIndonesian dishes
Some Indonesians perceive Javanese cuisine as sweeter compared to other Indonesian dishes, because of the liberal use of gula jawa (palm sugar) or kecap manis (sweet soy sauce).
Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence.

Mie Jawa

bakmi Jawa
The Javanese adopted these ingredients and made them their own by adding kecap manis (sweet soy sauce) and local spices to create bakmi Jawa, bakmi rebus, and bihun goreng.
Java Noodles also called Mi Jawa or Bakmi Jawa in Indonesia, or Mee Jawa in Malaysia) is a traditional Javanese style noodle, commonly found Indonesia and Malaysia.

Pecel

PecalJavanese vegetable salad with spicy peanut saucepeanut and sweet potato sauce
Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such as pecel, lotek, and urap. Malaysian-Javanese dishes such as nasi ambeng, soto ayam, pecel, tempe, and sambal tempe are popular in Malaysia.
Pecel is a traditional Javanese salad, consisting of mixed vegetables in a peanut sauce dressing, usually served with steamed rice or sometimes with lontong or ketupat compressed rice cake.

Nasi kuning

yellow rice
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).
However, it is most strongly associated with Javanese and Minahasa traditions.

Jakarta

BataviaJakarta, IndonesiaDjakarta
In a wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java.
Betawi cuisine is heavily influenced by Malay-Chinese Peranakan cuisine, Sundanese and Javanese cuisine, which is also influenced by Indian, Arabic and European cuisines.

Sundanese cuisine

Sundanesecuisinedish
In a wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java.
If Javanese has developed their fondness for tempeh, Sundanese has developed the fondness for oncom instead, both are fermented products but with different kind of fungi and beans; tempeh is from soy beans while oncom is from peanuts.

Urap

urabSayur Uraburapan kasultan
Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such as pecel, lotek, and urap. Also various Kuluban (boiled vegetables served in spices, similar with today urab) and Phalamula (boiled yams and tubers served with liquid palm sugar).
It is commonly found in Indonesian cuisine, more precisely Javanese cuisine.

Botok

Botok botokbobotokbotok tawon
Javanese botok, for example, has influenced the South African bobotie dish.
Botok (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed.

Betawi people

BetawiBetawineseBetawis
In a wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java.
Betawi cuisine is heavily influenced by Peranakan Cuisine of Chinese Indonesian, Malay cuisine, neighboring Sundanese and Javanese cuisine, to some extent Indian, Arabic and European cuisines.

Gado-gado

gado gadolotek
Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such as pecel, lotek, and urap.
The Javanese have their own slightly similar version of a vegetables-in-peanut-sauce dish called pecel which is more prevalent in Central and East Java.

Javanese people

JavaneseJavaJavanese culture
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Javanese cuisine

Ketupat

kupat tahuketupat sayurPiyoso
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).
Ketupat also used as main ingredient in Sundanese and Javanese dish kupat tahu, which is ketupat, tahu goreng (fried tofu), and bean sprouts served in peanut sauce topped with crispy krupuk crackers.

Gudeg

Gudeg PutihNasi gudeg
Gudeg Yogya: a traditional food from Yogyakarta and Central Java which is made from young nangka (jack fruit) boiled for several hours with palm sugar, spices, and coconut milk. This is usually accompanied by opor ayam (chicken in coconut milk), telur pindang (hard boiled egg stew), and krecek (spicy cattle skin and tofu stew). This dish has a unique sweet and savory flavor. The Yogyakarta gudeg is drier and have reddish coloring because the addition of Javanese teak leaf.
Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia.

Tauco

tauchu
Lumpia Semarang: fried or steamed spring rolls. The filling varies, but consists mainly of meat and bamboo shoots. It is served with sweet fermented soybean sauce (tauco) or sweet garlic sauce. Another accompaniment is acar (Indonesian-style sweet and sour cucumber pickle) and chili.
The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine.

Tumpeng

nasi tumpeng
Tumpeng, a cone-shaped yellow rice is essential in slametan, Javanese traditional ceremonies.
Javanese cuisine

Krechek

krecek
Gudeg Yogya: a traditional food from Yogyakarta and Central Java which is made from young nangka (jack fruit) boiled for several hours with palm sugar, spices, and coconut milk. This is usually accompanied by opor ayam (chicken in coconut milk), telur pindang (hard boiled egg stew), and krecek (spicy cattle skin and tofu stew). This dish has a unique sweet and savory flavor. The Yogyakarta gudeg is drier and have reddish coloring because the addition of Javanese teak leaf.
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia.

Nasi ambeng

nasi ambang
Malaysian-Javanese dishes such as nasi ambeng, soto ayam, pecel, tempe, and sambal tempe are popular in Malaysia.
It is a popular Javanese cuisine, especially within the Javanese-Malay communities in the Malaysian states of Selangor and Johor, Singapore as well as in Java, Indonesia.

Nasi liwet

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).

Selat solo

Selat'' Solo
Selat Solo: a salad consisting of stewed beef, lettuce, carrot, green bean, and potato chips or French fries in sweet spiced dressing.
Selat solo (Javanese for: "Solo salad") is a western-derived Javanese cuisine specialty of Solo city, Central Java, Indonesia.

Culture of Suriname

Surinamemoksi meti tyawminSurinamese
Because of the dispersion of Javanese people outside of Indonesia, the Javanese cuisine has influenced the cuisine of Johor in Malaysia, Singapore and the cuisine of Suriname.
Surinamese cuisine is a combination of many international cuisines including Indian, African, Javanese (Indonesian), Chinese, Dutch, Jewish, Portuguese, and Amerindian cuisines.

Mi rebus

mee rebusmie rebusbakmi rebus
The Javanese adopted these ingredients and made them their own by adding kecap manis (sweet soy sauce) and local spices to create bakmi Jawa, bakmi rebus, and bihun goreng.

Tempeh

tempeTempe bacemtempe bongkrèk
Malaysian-Javanese dishes such as nasi ambeng, soto ayam, pecel, tempe, and sambal tempe are popular in Malaysia.
Tempe bacem is a traditional Javanese dish originating in Central Java.

Nasi bogana

Nasi Bogana Tegal: a steamed rice dish wrapped in banana leaves and served with a variety of side dishes.
It is sold in almost all Sundanese or Javanese restaurants and sometimes in warungs or wartegs (Warung Tegal), a traditional outdoor restaurant or café.

Sambal

sambal terasisambolsambal belacan
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.

Telur pindang

pindang eggPindang telur
Gudeg Yogya: a traditional food from Yogyakarta and Central Java which is made from young nangka (jack fruit) boiled for several hours with palm sugar, spices, and coconut milk. This is usually accompanied by opor ayam (chicken in coconut milk), telur pindang (hard boiled egg stew), and krecek (spicy cattle skin and tofu stew). This dish has a unique sweet and savory flavor. The Yogyakarta gudeg is drier and have reddish coloring because the addition of Javanese teak leaf.
Today, the telur pindang is widely spread throughout Indonesian archipelago, however it is found more prevalent in Javanese cuisine of Central and East Java, and also South Sumatra.