7 Intermediate Culiner in Jogja : Ad Indonesian Culinary Miniature in Jogja

We must agree Yogyakarta be rich in original cuisines. Starting from gudeg, mi lehek, Godean eel, to a sego brother jirak. However, in addition to being rich in local cuisines, Yogyakarta is also filled with signature dishes from various regions. This dish is also a helper if someone suddenly misses home, but body is not yet able to bear.

Here’s 7 cuisines nusantara is in Yogyakarta. Caution number 7 really make me miss home!

Culinary Miniature in Jogja


Typical Medan food is indeed a tireyak that rips the tongue with kikmataThe nya. Moreover, the menu is on the Medan menu. Its soft lontong pieces are combined with a savory thick brown gravy rich in spices. The plate of lontong is served with several typical Medan lauks, such as chicken spiced with rindang, oseng tempe, sambal badr, and also equipped with boiled eggs. With that much filling, it is certain to eat the menug this one at the Kinantan dining stall on Jl. Nologaten melons will be very full.

Meanwhile, there is still a dau menun mashed sweet potatoes. As the name suggests, tile leavesyes pounded not too fine. Then put in boiling santan which has previously been put in various spices. Although mashed yam leaves look simple, when stirred with white rice feels special.


Coto Makassar is already popular di society. culinary delicacy with kThis thick broth is not only favored by Makassar people, but also people outside the ethnicity. This has been proven by the consistency of Makassar’s coto menu in the fifth-foot stalls of La-Capila Jl. Krasak Kotabaru Cuts of meat and beef viscera are sprinkled with savory gravy that kicks in the flavor. Additional ketupat or warm rice makes people more stickyihan eats Makassar’s signature diet.

also try the banana ijo menu that has a sense of fitting and does not chemizesan. Legit king banana wrapped in soft dough, steamed with the right degree of maturity. Don’t forget to add to the marrow porridge and syrup. The ice cubes were laid apart in the glass. Then they chime on a plate that will make the esophagus cool and the stomach full.


In Jogja there was also menu simple but popular in Bangka Buya tung, which is a yellow lepah fish. The menu can be found at Laskar Rainbow Dining Hall on Jl. Dr. Soepomo No. 16. A blend of sour, sweet, and spicy gravy from selected spices. Then also added chili and sour fruit that chime with skate fish, are able to make anyone miss their hometown in Bangka Belitung. The crunchy aroma of it is crunchy further enrich the taste. If it doesn’t like it with fish, it can be replaced with chicken.

If lucky, it can also be menemanate land slugs in this stall. In contrast to sea urchins filled with fish, land urchins use a variety of vegetables including talas leaves and young papaya. This one will definitely taste fresh.


subsequent intermediate cooker come from Manado. Manado’s signature dish can be eaten at Manado Kitchen on Jl. Jasmine Kulon 22 Baciro. One of Manado’s signature foods that is already very famous and can be ordered in the Manado Kitchen is tinutan or Manado porridge. This porridge does not use any added spice so the cuisine is very simple. However, as simple as it is, tinutan has many nutrients because of the buburn mixtureyes use green vegetables, pumpkin, yam, and sweet corn. Don’t forget to give sliced leek and salt to agar rathe sanya is savory, as well as the basil leaves of agar athe romance smells good. This dish is best eaten warm at breakfast.

Not enough just ordering tinutuan, also complete Man’s signature food menuado with ganemo papaya flowers. The characteristic of its slightly bitter taste comes from its peppercorns. Along with papaya flowers, diced are also ganemo leaves or melinjo leaves. Eating this meal must be accompanied by sambal dabu-dabu. Then drink it? Red bean ice with avocado topping of course!


in addition to being famous with The pecel, Blitar is also famous for sthe otonya. Blitar soto is identical to its abundant soto filling. This kind of Soto we can find at Soto Djiancuk stalls on Jl. PGRI II No. 59 Sonopakis Lor. The soto flavor is unique with spice-rich gravy. The filling is also complete with rice, fresh sprouts, beef cutlet, boiled egg slices, and French fries. This one’s serving will be it gets more addictive by adding lime juice.


PORTION MOUNTg irit, but the deliciousness of the slobit! That’s how it can be described from Bali’s typical rice jinggo at the Bali Putra Dining Shop on Jl. Kidul Kidul No. 10. This jinggo rice consists of white rice, sisit chicken stew, fried noodles, griddle, bean vegetables, and super spicy Balinese chili sauce.

Don’t forget ambil lauk sate the lilac. It is different from most sate served by being stabbed, as it is made by being wrapped around a bamboo stalk. The Bali seasoning herb on its finely chopped meat will be tasted at every bite.


Indonesia foran eastern unusual meal using rice. They used to consume sago, cassava, yam, and banana as their daily food. Easterners cultivate sago by being made into pulp or glue-like. This serving is known by the name of papeda. Textured Papeda is sticky with a sense of bargaining. Therefore, ser papedaing combined with yellow gravy. Eating papeda is indeed best to swallow it right away, if chewed it will feel good.

Papeda favors be born with sauteed cockles, papaya leaves, banana hearts or in eastern regions called garu, grilled sea fish, grilled squid, and not missed colo-colo. Colo-colo is like sambal dabu-dabu which is without them food so it lacks flavor. These colos are made of ingredients that are fresh and raw like envysan thinly chopped young tomatoes, chilies, onions, and lime juice water. All of these Maluku signature dishes can be enjoyed at the East Indonesian specialty food stall, Rasa Sayake Jl. Sandaman Jetis No.11, Cokrodiningratan.


That’s 7 MiniaIndonesian Culinary Tour There in Jogja, interested in trying it?

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