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' Java noodles '), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, [1] commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.
Yogyakarta is the capital of the Yogyakarta Sultanate and served as the Indonesian capital from 1946 to 1948 during the Indonesian National Revolution, with Gedung Agung as the president's office. One of the districts in southeastern Yogyakarta, Kota, was the capital of the Mataram Sultanate between 1587 and 1613.
Bakmi or bami is a type of wheat noodle with a slightly pale yellow colour. The most common type of bakmi in Indonesia is mi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as mi telur (egg noodle) made into dough, ground and run through holes to create noodle strings.
Mie goreng (Indonesian: mi goreng; meaning "fried noodles" [2]), also known as bakmi goreng, [3] is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
The restaurant was previously known as Bakmi Gajah Mada, and it opened its second location at Melawai in 1971. [1] [2] The original location at Gajah Mada has been visited by multiple Indonesian presidents from Sukarno to Joko Widodo, with B. J. Habibie and Megawati Soekarnoputri being regular customers. In particular, Habibie was known to ...
Jalan Malioboro (Javanese: ꦢꦭꦤ꧀ ꦩꦭꦶꦪꦧꦫ, romanized: Dalan Maliyabara; English: Malioboro Street) is a major shopping street in Yogyakarta, Indonesia; the name is also used more generally for the neighborhood around the street. It lies north–south axis in the line between Yogyakarta Kraton and Mount Merapi. This is in itself ...
Gudeg is a traditional Javanese dish from Yogyakarta, in the Special Region of Yogyakarta, Indonesia. [3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.
The Special Region of Yogyakarta (provincial level) is subdivided into four regencies (kabupaten) and one city (kota), and divided further into districts (kapanewon or kemantren in the city of Yogyakarta) and villages (rural kalurahan or urban kelurahan, doublet); these are listed below, with their areas and their population at the 2000, 2010 ...