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In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy.
Pages in category "Javanese cuisine" The following 77 pages are in this category, out of 77 total. This list may not reflect recent changes. ...
Rujak (Indonesian spelling) or rojak (Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. [2] [3] The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. [4]
' 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.
Nasi goreng jawa (Indonesian for Javanese fried rice, Javanese: sega goreng jawa) is a Javanese-style of fried rice originated from Java, Indonesia. This dish can be found in Javanese cuisine and quite popular in Indonesia, especially Java. Commonly, this rice dish uses sambal ulek as seasoning and has a spicy taste. [4] [5]
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [5] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [6] Originating in Indonesia , it is also found in Brunei , Malaysia , Singapore , southern Philippines , southern Thailand , Cambodia and Laos .
This dish is European-Javanese fusion dish. Sosis solo Javanese Sausage A Javanese sausages made from beef or chicken and coated by egg. Swikee: Purwodadi, Central Java Frog leg dish Frog legs cooked in various sauces. Tauge ayam: Malay and Chinese Indonesian Meat dish Steamed chicken that served with bean sprouts and light soy sauce flavoured ...
Food for the common people: food that the common people, who were most distributed by region, ate in a simple way. In general, it was influenced by the yangban families that existed in each region, but it was somewhat deteriorated, and in the late Joseon Dynasty, it developed with the development of tavern culture. It is most of the food we ...