Indonesia, especially in Java Island has various of delicious traditional food. Each is having its own unique taste, without leaving the special taste of food in indonesia.
Lengko rice is traditional java food of north maritime society, such as Cirebon west of Java. Though it looks to be a very simple food in indonesia, but this menu is rich of protein and fiber, also low calory. Lengko rice is made from 100% natural ingredients, such as white rice, fried tahu and tempe (Indonesian food made from soybean), cucumber, boiled bean sprouts, chives leaves, peanut sauce, fried onion, and sweet ketchup. Commonly used is watery ketchup, not the thick one, to be spread all over the ingredients.
Karedok is special food comes from west java. it made from cucumber, bean sprout, cabbage, long green bean, basil, and eggplant. For the sauce is made from red chili, peanut, garlic, tamarind water, kencur (a root plant resembling ginger), salt and terasi (traditional paste made from shrimp or fish).
West java special foods are using a lot of raw ingredients, as lalapan (raw vegetables, to be eaten straightly without cooking, e.g cucumber, long green bean, basil, eggplants, etc). Beside lengko rice and karedok, another menu using these raw material called urap, also become one of west java special foods.
For Jakarta area, the famous menu is gabus pucung. Gabus pucung is a rare menu of Jakarta, using cork fish and kluwak (The oily, hard-shelled seeds superficially resemble Brazil nuts), which gives a black color on the dish. This dish is rare to be found, since the main ingredients, cork fish, is become to extinct due to massive hunting.
Another famous Indonesian food of Jakarta is kerak telor (egg crust). This food made from white sticky rice, eggs (chicken or duck), ebi (dried and salted shrimp), onion, red chili, ginger, pepper, dry-fried coconut, salt and sugar. Kerak telor has a special flavor if it’s cooked in traditional flame using charcoal.
In central java, Solo or Surakarta city also has traditional foods widely famous. The most well-known traditional javanese food of solo is sego liwet (liwet rice or nasi liwet). It called liwet rice, to refer to the process of the rice cooking. Liwet, in Javanese is a way of cooking rice using cooking pot only, without any steam process. For liwet rice, the rice cooked with coconut milk, so it creates tasteful flavor.
The liwet rice usually has softer texture compared to ordinary white rice. Traditionally, it is eaten using banana leaves, shaped in special form called pincuk. Liwet rice is served with squash vegetable, boiled egg, chops of chicken meats, liver & gizzard of chicken, and thick coconut milk called areh.
Another famous menu is selat solo (salad of solo). Salad of solo also known as Javanese beef steak is a java food similar to common salad, but it use beef, and tasteful gravy. Salad of solo is using boiled green beans, carrots, fresh tomato, fresh lettuce, and cucumber pickle. It also uses boiled egg, and also mustard. All these ingredients poured with brownish, sweet-tasted gravy. It also added with crunchy fried potato chips. The tasteful flavor comes from the combination of the sweet of the gravy, and sour of the tomato and mustard. A small amount of mustard mixed with the egg yolk, put on a slice of lettuce leave, beside the cooked beef.
Yogyakarta also has a famous menu, Gudeg. Gudeg, is a traditional javanese food, made from young jackfruit, combined with egg & cooked chicken, sambal goreng (spicy cooking using red chili and cow skin), and poured with thick coconut milk called areh. Gudeg jogja is an Indonesian food with sweet taste. It can be consumed with cow skin crackers, called rambak dahar.
For east java, the famous menu are rujak cingur and rawon. Rujak cingur is traditional java food of Surabaya made form vegetables, such as ( mango-shaped fruits, with sour taste ), young mango, star fruit, pineapple, bengkuang (white eatable tuber), cucumber, long green beans, kangkung (spread vegetables, use to live in watery area), bean sprout, fried tempe and tahu, lontong (rice cooked in banana leaves; rice packet), cingur, and crackers. It called rujak cingur refers to cingur, that is cow’s mouth as the main ingredient.
The next menu is rawon. Rawon can be found in all regions in east java province, from local javanese food stall to restaurants. This dish uses beef, chopped into small part. The spice is so Indonesia, a mixed between garlic, lengkuas (tuber plant lives in high and low land, used as spice in many Indonesian food), ketumbar (coriander), citronella, turmeric, kluwek, salt and cooking oil. All of these spices are mashed, except for the citronella and lengkuas, and pan-fried, and put into the beef stock. The black color of rawon comes from kluwek, as one of spices. Rawon is served with white rice, bean sprout, crackers, and chili sauce.