Javanese cuisine

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Javanese cuisine is the cuisine of the Javanese people, who inhabit the central and eastern parts of the island of Java, in Indonesia. It is one of the most diverse in Indonesia, owing to Java's multi-ethnic makeup and centuries of foreign influence.

Overview[edit]

Javanese cuisine varies by region. Central Javanese cuisine tends to be sweeter and more indigenously influenced, while East Javanese cuisine mixes Madurese influences, which is more salty and spicy compared to the Central Javanese food.

Ingredients[edit]

The staple food of the Javanese is rice. It is served with a variety of side dishes made from vegetables, meat, and spices. Other common ingredients include tempeh, tofu, fish, chicken, beef, and a wide range of vegetables. Javanese food is often prepared with a variety of spices, including coriander, pepper, turmeric, galangal, candlenut, and lemongrass.

Dishes[edit]

Some of the most popular Javanese dishes include gado-gado, a vegetable salad served with a peanut sauce dressing, satay, skewered and grilled meats served with a sauce, and nasi goreng, a fried rice dish. Other notable dishes include soto, a traditional soup, and pecel, a dish of steamed vegetables served with a peanut sauce.

Beverages[edit]

Traditional Javanese beverages include jamu, a traditional herbal drink, and wedang jahe, a ginger tea. Coffee and tea are also commonly consumed.

See also[edit]

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