Javanese Cuisine.

JavaneseJavanese Cuisine.

Although part of Indonesia, Java’s cuisine differs from that of the country.

Yogyakarta is the cultural heart of java, The Land of Rice. This long island, located east of the Malay Peninsula, attracts thousands of Australians, southeastern Asian and European tourists.

Its friendly population is famous for hospitality, and the island offers many styles of accommodation from ultra luxury hotels all the way down to bead and breakfast operations, which some tourists prefer so as to experience the rich culture.

Javanese cuisine makes good use of local ingredients and tourists appreciate its versatility and freshness of all th4e seafood. As can be expected rice figures large in almost every meal. It replaces bread in western cuisines and potatoes in northern European cuisines.

Yogyakarta a.k.a Jogja, has been described as Java`s Kyoto, its cultural centre. It is the last effectively functioning sultanate in Indonesia. India’s influence through Hindu and Buddhist missionaries has been great from second century A.D.

Wet rice cultivation arrived in java in the fifth century, then curry from India, followed by the use of wok form China, kebabs from Arabic cultures, and through trade, peanuts, avocado, Europeans introduced squash and soy.

Javanese cuisine

combines ginger, galangal, chilli, turmeric, bamboo, pepper, and shallots. Contrasting textures, heat and spice make it exotic but not excessively spicy; for anyone can appreciate its delicacy.

Many Indonesian specialties, to the extent that they are known in the west, originate in java.

Gudeg is a slice of jackfruit with coconut and spices and has sweet, sour, bitter, spicy and salty tastes at the same time.

Indonesians, much like other southeastern Asians, prefer to eat from a number of small portions served all at once, mixing and matching, as they like.

The “street food” of Jogya is famous, and many young tourists enjoy the experience of buying small servings from one stall, and while eating wander to the next “taste experience”. Skilful cooks make good use of cornier in soups and sauces, replacing parsley used in western cuisines.

Noodles (mie) are often used in the Javanese cuisine and enjoyed by millions.

Dutch ruled Indonesia for centuries, but rather than introducing their cooking to the Javanese, they adopted indigenous specialties like rijstafel (rice table), which, to this day is served in the Netherlands.

Some of the Javanese specialties are – ayam goring (fried chicken breaded with tapioca), gudeg (fried jackfruit flesh); intip (rice cracker); kambing sate (goat satay); kecap (soy sauce); nasi goring (fried rice with all the trimmings); nasi kuning (yellow rice with all the trimmings); nasi putih (plain rice); nasi uduk (coconut rice); opor ayan (curried chicken); pecel (peanut sauce) and sambal (spicy chilli paste).

Javanese cuisine

relies on local, seasonal, fresh ingredients and on the ingenuity of a blend of peoples from various cultural backgrounds adapted to the land.

It is a delicious, invigorating, inviting, exciting, and intriguing cuisine.

Javanese cuisine

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