Typical Yogyakarta Culinary That You Must Try
Yogyakarta is a city that is a culinary paradise. Here, there are many culinary delights that suit the Indonesian tongue. So you will be at a loss when you visit Jogja without trying the culinary there. The following is a typical Jogja culinary that must be tried.
Did you know that satay is one of the typical Indonesian foods that is included in the list of the most delicious foods in the world? Yes, that’s right, in Indonesia itself there are many types of satay, all of which adapt to their respective regions. One of the most popular types of satay in Jogja is Klatak satay.
Sate Klatak itself is satay made from young goat meat, but grilled on a skewer made of iron. This satay is only seasoned with salt. However, the level of maturity of this satay is more able to penetrate inside. This is because the fire uses an iron skewer, not bamboo. Usually this satay is served with curry.
Talking about Jogja without presenting Gudeg dishes, the taste is incomplete. Gudeg has become a typical Jogja that is widely sold on the street. Gudeg itself is a food made from young jackfruit cooked using coconut milk.
The unique fact of gudeg is that it has to be cooked for hours. It is not easy to make gudeg a food that has a sweet and savory taste. Usually gudeg is served with boiled eggs, shredded chicken, tofu, tempeh and sambal krecek (a typical Jogja chili sauce).
Who doesn’t know this one food? This baked food is able to present a unique taste on the tongue. Bakpia usually contains green beans and sugar wrapped in a skin made of flour.
Now it doesn’t only contain green beans, but there are other flavor variants such as chocolate, durian, cheese, and so on. Indeed, from the name alone, bakpia itself is similar to Pie or Pia cake. So when you visit Jogja, it’s obligatory to buy bakpia as a souvenir. Because the original, will be very rarely found outside the area.
Actually, Nasi Tiwul itself comes from Wonogiri and Gunung Kidul. But in general, tiwul rice is made from cassava which is dried, then ground (made from cassava flour). For this reason, tiwul rice has become a symbol of food for people of the lower middle class.
However, along with the times, nasi tiwul has various kinds of taste innovations that are suitable for all levels of society. Because it is made from cassava which contains a lot of carbohydrates, this tiwul rice itself can be a substitute for rice. The way to serve tiwul rice is also quite simple, which is just sprinkled with grated coconut or caramelized brown sugar.