Since many years ago, gudeg, traditional food made from young jackfruit, has been the most popular food in Yogyakarta. Not only in 'gudeg center', can you also find this food in every part of the city. Dried gudeg becomes the most wanted gift from Jogja.

 
 

 
 
 

If New York is called as "Big Apple" and Jakarta as "Big Durian", Yogyakarta is possibly called "Big Jackfruit" because of the well-known gudeg. Gudeg becomes a main menu for those who visit Java Island. Gori (young jackfruit) is cooked together with coconut milk and many spices for hours. After it is done, the gori will taste sweet. Gudeg is usually served with hot krecek (cow skin), telur pindang (egg), tahu and tempe bacem (soya cake), ayam opor or bacem (chicken), and areh gurih (coconut milk dressing) that give special sensation when you eat it.

GUDEG KERING, GUDEG BASAH, AND GUDEG MANGGAR

Gudeg Basah 

Gudeg Kering

Gudeg Manggar

For many people, gudeg has only one style, but actually, there are three kinds of gudeg, namely gudeg kering, gudeg basah, and gudeg manggar. Gudeg basah is served with yummy coconut milk gravy. This food, which is a right choice for breakfast, can be found on Kaliurang Street (Barek area), at Gudeg Batas Kota (Adisucipto Street in front of Saphir Square) or the street hawker at traditional markets in Yogyakarta.

Gudeg kering (dry gudeg) is cooked longer than gudeg basah until the gravy dry and the color turns into brown. It also tastes sweeter. It can last for 24 hours or more if it is stored in a refrigerator. 

Besides gudeg from young jackfruit, Yogyakarta also has gudeg manggar. Manggar means coconut flower that bears a different sensation in this food because this flower has crunchy texture like mushroom. However, the limitation stock of raw material (manggar) makes this food is hardly found. Some sellers should close their restaurant and only serves this food with order. There are only several places to find it like in Bantul.

FROM THE DAWN UNTIL MIDNIGHT

Yogyakarta is a never-sleep city and one of the things that always make it awake is gudeg. Many gudeg sellers sell their food from the dawn till midnight. When the sun starts to shine, Wijilan and Barek also start to be alive and many people start their day by having gudeg as their breakfast. The sellers in these areas will patiently serves the visitors until 8 or 9p.m. Do you want to eat gudeg in the middle of the night? You don't need to worry because Gudeg Batas Kota (on Adisucipto Sreet in front of Saphir Square) opens at 10p.m and is ready to serve you with its yummy food. For other alternative, you can try the sensation of how to eat gudeg in the kitchen where it is cooked at Gudeg Pawon on Janturan Street 36-38 Warungboto

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 This is probably the most popular Indonesian dish: chicken, lamb or beef chunks in skewers, grilled, and topped with peanut sauce – satay (or sate in Indonesian). You can probably find Satay in any part of the world, but there are variations of Satay that you can only find in Indonesia. These Satay have different spices, sauces, and even the way it skewered. Here are the 12 different types of Satay that you can find in Indonesia:

 Sate Ayam (Chicken Satay)

 Sate Ayam This is the most common Satay sold in Indonesia. You can find it everywhere—from street peddlers to the up-class restaurants in 5-star hotels. It is chunks of chicken meat (usually combined with chicken liver and skin) skewers that is marinated in soy sauce spice and then grilled. It is usually served with sweet and spicy peanut sauce, sliced shallots, and chopped chilies along with steamed rice or lontong (rice cake).

 Sate Kambing (Lamb Satay) 

 Sate Kambing Just like its name, Sate Kambing is made from young lamb meat. The unique thing about Sate Kambing that the meat is not washed in water because it can make the meat smells bad. Minced pineapple is usually used to wash the meat as well as to make the meat soft and tender. Sate Kambing is usually served with two options of sauce—peanut sauce or sweet soy sauce, completed with diced tomatoes, cabbage, cucumber, and chopped chilies. It is best eaten with hot steamed rice.

 Sate Maranggi Sate Maranggi 

 Sate Maranggi is a popular Satay from Purwakarta, West Java. Usually Sate Maranggi is made from lamb meat or beef. The marinating sauce is usually made from the mixture of green chili paste and cuka lahang (vinegar made from sugar cane) so it tastes a little bit spicy.

 Sate Kerang (Scallop Satay) 

 Sate Kerang This Satay is not like other grilled Satay mentioned above. This specialty food from Surabaya, East Java is cooked by boiling the scallops and sauté them in hot and sweet spice. Usually Sate Kerang is eaten along with lontong balap (famous rice cake dish from Surabaya).

 Sate Kalong Sate Kalong

 Sate Kalong literally means ‘Bat Satay’. But don’t worry, this Satay isn’t made from bat meat at all. Sate Kalong is made from ox meat and marinated in sweet spice. It taste sweet and a bit like dendeng sapi (Indonesian jerked meat). It was named Sate Kalong because usually the peddler sells this Satay from the evening until midnight (‘Kalong’ in Indonesian also means begadang or staying up late).

 Sate Padang Sate Padang 

 Sate Padang is the name for three types of Satay that are famous at West Sumatera: Sate Padang, Sate Padang Panjang, and Sate Padang Pariaman. All of these Satay are made from ox tongue or beef. You can see the difference of the three by looking at the sauce. Sate Padang has spicy flavor because the sauce is made from peanut sauce and chilies. Sate Padang Panjang tastes not too spicy and the sauce has yellow in color, while the sauce of Sate Padang Pariaman has spicier flavor and the color is red. 

Sate Torpedo

 Sate Torpedo This is one of the most unique kinds of Satay from Indonesia. Sate Torpedo is made from torpedo or the testicles of goat. Many people, usually males, love to consume this Satay as it is said can improve the energy and stamina of males.

 Sate lilit Sate Lilit

 Sate Lilit is the specialty food from Bali. There are various main ingredients used for Sate Lilit such as meat, chicken, fish, pork, or even turtle. But the most popular (and delicious one) is Sate Lilit made from fish. The minced fish meat is mixed with shredded coconut, coconut milk, lime juice, shallots, and pepper. This dough then wrapped around lemongrass and grilled above charcoals.

 Sate Ambal Sate Ambal

 Sate Ambal is a specialty Satay from Ambal, Kebumen, Central Java. It is actually just like Sate Ayam, but with different sauce. The sauce is made from crushed tempeh and chilies that it mixed with other spices. Usually this Satay is consumed along with ketupat. 

Sate Usus

 Sate Usus This Satay is also not grilled, but sautéed in spices and then skewered using bamboo skewers. Just like its name, it is made from usus (chicken’s intestines). Sate Usus also comes in form of boiled one, and then it is fried before serving.

 Sate Buntel Sate Buntel

 Sate Buntel is famous in Solo or Surakarta, Central Java. It is made from minced beef or lamb (especially the belly or ribs area). The fatty meat then wrapped in a meat’s membrane before being wrapped around bamboo skewers. It is then grilled on fire charcoal, and removed from the skewers before serving. The sauce is made from the mixture of sweet soy sauce and ground pepper. 

Sate Bandeng 

Sate Bandeng It is dubbed as a unique Satay from Banten. Sate Bandeng is made from boneless bandeng (milkfish). The milkfish meat is minced and mixed with spices, and then inserted into the milkfish’s skin. It does not use skewers but a tongs made from bamboo, and grilled on fire charcoal.

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Rendang

It is public knowledge that Nasi Padang (literally translates to Padang rice, but meaning Padang food) has become the country’s most famous contribution to Indonesian cuisine. When you pay a Padang restaurant a visit, you will enjoy a very unique dish. Instead of going to the counter for a direct order, you simply sit down and waitresses will bring various dishes to the table. Padang Restaurants are spread across Indonesia; no matter which city you go, there is always a Padang restaurant around.

One of the most delicious Padang foods is rendang, a dry beef curry cooked with coconut milk and spices for several hours until almost all the liquid has been evaporated. Every Padang restaurant is based around this dish, and families love to cook it at home, especially during the holidays. There’s a deep philosophical connection to the food. The beef is a symbol for the ninik mamak (tribal leader), coconut is connected to cadiak pandai (the intellectual), chilli relates to the alim ulama (spiritual leader) and condiments represent society as a whole. In the past, rendang was only for the aristocratic. Now everyone eats it.

One might say that I make overstatements. You have my word! Many Padang people favour it. Despite their extensive network and lengthy journey of life, Minangnese are still dependent on Padang cuisine for breakfast and lunch, let alone a great meal like dinner. Some of my friends—particularly those with Javanese or Sundanese backgrounds—often shake their heads and are astonished by my seemingly tacky culinary behaviour.As a true Minangnese, who was born and grew up in Ranah Minang, I dare say that I really rely on nasi Padang for breakfast, lunch and even for dinner. I will always go for nasi kapau (made from young jackfruit mixed with other vegetables), ayam balado (spicy fried chicken) and sate Padang (spicy satay) over imported fast foods.

Let me tell you, this is not about a blind love for local food. Rather it deals with the Padang gastronomy. Having shared with other Padang food lovers, the Minangnese rely much on their local cuisine by reason of three major things: cabe (chilli), gulai (curry) and beras (rice). On many traditional functions, such as weddings and thanksgiving ceremonies, the three—spicy chilli sauce, thick curry and perfectly steamed rice—should be served to the guests.

Spicy chilli is instrumental in increasing one’s appetite. How could you eat a meal if it doesn’t give you a good appetite? In addition, not simply do spicy dishes make you eat more and more, but they also make your lunch and dinner more ritual. Though food served is not much, Padang people would have a delicious meal so long as there is chilli in it. They believe that dishes without spicy chilli sauce are not real dishes. Yet Padang chilli sauce is not the same as various chilli sauces found in Java, called sambal, since it is made of curly red chillies.

What about gulai? This turns out to be the next essential element as we take our tour around Padang cuisine. In Padang, smart cooking means the capability of preparing gulai (curry). Rendang, asam padeh (sour and spicy stew dish), kalio (watery and light-coloured gravy), to mention just a few, are variations of Padang gulai. You are not ‘good at cooking’ for making fried chicken, griddling pancakes or stir-frying vegetables. When someone excels at cooking gulai, he or she is knowledgeable about spices. That is why, to many Padangnese, ingenuity in cooking is identical with gulai cooking skills.

Last but not least, rice should be taken into account. The majority of Indonesians consume it as their staple food, however, it is so unique that Padang people can only enjoy steamed rice. They would never eat sticky rice like their Javanese brothers and sisters. No matter how poor they are, Padangnese never shift to corn, potato or sweet potato as an alternative to rice. For Padang people, a meal without rice is like a day without sunshine.

Padang food is not only made of meals, but also traditional snacks. While organizing functions and events, for example, I resort to serving and mixing modern cakes with local snacks. Along with brownies or muffins, kelamai (a sweet coconut palm sugared snack), kue talam (sweet glutinous rice cake) and lapek (banana pudding) are dished up as well.

Asam Padeh

A small change has begun to occur in recent years, thanks to the development of information-technology and burgeoning young people who are always interested in learning something new. In the past few years, Javanese food and beverages have failed to attract Minangnese customers because they are too sweet for the taste of Padang people. Noted restaurants in Java, like Wong Solo and Ayam Goreng Nyonya Suharti were unable to survive in West Sumatra.

Now, restaurants and cafes serving dishes of the archipelago such as ayam penyet (chicken with tempe and sambal) and pecel lele (fried catfish and rice with a side of sambal) are welcomed in many cities around Ranah Minang. The key lies in their ability to adapt to the taste of consumers in Padang. Like it or not, Padangnese culinary traditions are truly extreme. While Javanese, Sundanese or Jakartans can enjoy different meals without effort across the country, Padangnese still have trouble finding ‘foreign dishes’ suitable for their palates.

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Indonesian people in general have a unique relationship with the cuisine of Padang. It seemed no doubt is good, but unfortunately not good for health.

Padang cuisine is rich in spices, generally bersantan mixed with fried or boiled. Not to mention the extra sambal fried delights. Anyway, there are oil and coconut milk everywhere. But, that's what makes Padang food is very tempting, is not it?

However, occasionally it's nothing if you really want to eat food again Padang. Just come to Padang restaurants are mushrooming in your city and offered a variety of menus. Ranging from white rice to accumulate, cassava leaf vegetable, chicken pop, rendang, shell crackers, and of course fresh tea. Portions are large, it fit, satisfied in an instant.

Here are 5 restaurants Padang for you who are wanted appetite met:

Eating Surya, Bendungan Hilir, South Jakarta

Strategically located, not surprisingly RM Surya often the choice of Jakarta residents to eat lunch and dinner. Eat here much more enjoyable with the style of 'family', aka cuisine is served complete selection on the table.

If the bag is empty again, taking one side dish and taste a variety of delicious gravy alone. But if you want to eat rather a lot, dry rendang, chicken curry, kikil, and shrimp delicious sauces.

Try also chicken satay Padang pop and available for your message. Eat well both start from Rp 50,000.

Eating Agreed, Mayestik Market, South Jakarta

Please try menu padang in RM Agreed, Mayestik Market. Wide rendang, beef jerky, chicken Balado, and kikil available here. It feels good, fits on the tongue, not too spicy or greasy.

If you agree with me about the taste, tell a friend. Remember, RM Agreed, its position on the bottom floor Mayestik Market the right corner. There is another Paris restaurant that might be tricky. Agreed?

Eating Simple, Hang Lekir, South Jakarta

Of the many branches of Restaurant Simple, one branch, including subscriptions office, college students, and housewives. Rendang dryness of champions! Digado same warm white rice alone feels good.

No wonder indeed if CNN ordain rendang as the most delicious food in the world. Try it rendang in RM Simple, Hang Lekir. One package rendang box menu ranging from Rp 24,000.

Rumah Makan Sinar Jaya, Muara Karang, North Jakarta

Still talking rendang, RM Sinar Jaya is located in Muara Karang and Kebon Jeruk in West Jakarta is known for rendangnya tasty, super ust. Rendang RM Sinar Jaya made of meat gandik selection, use coconut milk from fresh mature coconut, various spices and seasonings leaves, cooked in a special way so it was tasty spicy steady.

Try also chicken gulainya, steady. Tambo cie! Remember, from the many restaurants the field with the name Sinar Jaya, I mean here is located in Muara Karang, North Jakarta, and complex RCTI, Kebon Jeruk, West Jakarta.

Eating Simay, palmerah

Palmerah media workers in the region are already familiar with the RM Simay well located in front of Palmerah Gramedia office. RM is centered on the wholesale market Tanah Abang, Central Jakarta, and has two branches in Palmerah and Slipi.

RM Simay founded by Hj. Saridah and son Hj. Mayyulis. They started a business of selling rice around, until then open a Paris restaurant. The taste should not be asked. The proof RM Simay often won the cooking competition Padang cuisine in Jakarta.

If we come to the restaurant in the area of ​​Palmerah, award certificates neat, neat as a storefront food. Please try rendang Padang, miscellaneous goulash, beef jerky, and minced beef or lamb. Rendang could enjoy this championship starts at USD 18,000.

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