The Unique Jogja Food Recommendations
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Jogja, or Yogyakarta, is one of the tourist destinations in Indonesia. Starting from the attractiveness of tourist destinations to the delicacy of Jogja's traditional food, making one of the provinces considered a unique region in Indonesia must be used as a vacation destination as well as a culinary hunt.
Bakpia Pathuk and Gudeg are familiar and are known as Jogja's exceptional food. There are still lots of other typical Jogja foods that you must try when visiting this province and the city.
Have you been curious about what typical Jogja foods you must try? Take note of other unique Yogyakarta culinary recommendations!
Smashed chicken
First, this Jogja cuisine uses floury fried chicken. Unlike the chicken penyet, this typical Jogja food menu uses flour chicken while the chicken penyet uses chicken with yellow spices. The chicken must also be crushed with a pestle until it is destroyed and blended with the chili sauce.
The chili sauce used is also simple, namely onion chili. The sambal that Mrs. Rum uses only consists of a mixture of red chilies, bird's eye chilies, garlic, and shallots.
Steamed Bakpia
This typical Jogja food that has only become popular in the past few years is steamed Bakpia. This food is also often used as souvenirs typical of Yogyakarta.
Bakpia Pathok is the traditional version of this Jogja specialty. Usually, bakpia is filled with green bean paste with a thin flat skin dough and then baked.
Bakpia, popularized by Tugu's Typical Steamed Bakpia, is more modern so it will be preferred by all ages, both children and the elderly.
This modern Jogja cuisine uses dough similar to a soft sponge cake with more varied and contemporary fillings. There are steamed bakpia filled with chocolate, cheese, and strawberries. There are variants of pandan that keep on to brownies.
Bakpia Crispy
This Crispy Bakpia introduced by Bakpia Juwara Satoe is also a new variant of the legendary Jogja exceptional food, bakpia. This bakpia has crispy skin and thin layers similar to pastel skin.
Initially, crispy bakpia was released in 2018 and focused on innovating dry bakpia. This is to extend the durability of bakpia, which usually does not last long. So, sometimes it is challenging to make bakpia as souvenirs for distant tourists.
Bakpia Crispy is here to be a more durable alternative to souvenirs. Apart from that, variations of salty bakpia, such as shredded meat and meat, are unique to this typical Jogja food which usually has a sweet taste.
Oseng Mercon
So far, Jogja's exceptional food is synonymous with a sweet, legit taste and far from spicy. Jogja has a dish of stir-fried fireworks ready to test your spicy resistance.
Oseng Mercon is a dish made from beef and beef cooked by stir-frying it with lots of chilies. The spicy and savory taste of this stir-fried fireworks will make you addicted to eating it with a plate of warm rice.
Peek Jingking
If you are visiting the Parangtritis beach area, Jingking Peyek is a must-try, either eaten alone or as a souvenir for relatives. This unique Yogyakarta cuisine is made from Jingking.
Jingking itself is a type of sea urchin. At first glance, Jingking resembles insects such as grasshoppers or crickets. Jingking belongs to the category of small crabs that live on the sea coast.
The taste of this Jingking cracker will be crunchy from the dough of the pirate and Jingking, much like eating small fried crabs. Apart from being made into cakes, Jingking is also usually fried directly, like Jangkring and fried grasshoppers.
Klatak Satay
Jogja's exceptional food does not come from frog meat but from goat meat. Jogja's signature culinary satay klatak is a processed young goat satay. Simple seasonings such as salt and coriander are the main seasonings for satay klatak. This Jogja specialty is served with curry sauce.
Klatak, in the name of satay klatak, is taken from the sound when the typical Jogja satay is being grilled. During the satay burning process, the satay will be sprinkled with salt several times. When salt meets hot coals, it makes the sound “klathak…klathak,” and this Jogja food is called “Sate Klatak.”
The presentation is also very unique compared to another satay. If satay is usually grilled using wooden or bamboo skewers, klatak satay is served using iron skewers from bicycle teeth.
If you go to Jogja, you must try Sate Klatak Pak Pong because it is known to be delicious and crowded. You can also go to the Janjaran area, Bantul, to find an alternative center for satay klatak, which is quieter and tastes no less delicious.
Tengkleng Gajah
Tengkleng is already well-known as one of Yogyakarta's specialties that you must try. However, one tengkleng dish is unique and is named tengkleng Gajah.
The main ingredient for tengkleng Gajah is still using goat meat. However, the size of the essence for the typical Jogja food from Kaliurang uses very jumbo size goat meat. So, it is called the elephant tengkleng.
You can find Tengkleng Gajah Jogja in the Kaliurang area. The price is quite affordable, with one serving of tengkleng Gajah priced at IDR 47,000, and can be enjoyed by 2-3 people.
Jadah Tempe
This typical Jogja food is one of the pride of the Sleman people. Jadah in Jogja's exceptional food refers to uli sticky rice. Where the people of Sleman and Kaliurang call uli jadah.
The uli glutinous dough is mixed with coconut, giving it a savory taste. Jogja's typical culinary jadah tempe is usually served with warm tofu, tempeh, and bird's eye chilies.
Mie Lethek
Mie lethek, commonly called noodles, is a unique food from Jogja, the Bantul region. The essential ingredients of tapioca and cassava (processed cassava flour) are used to make lethek noodles, making this traditional Jogja food different from other noodles.
Noodle processing generally uses wheat flour or rice flour which gives the noodles a chewy texture. Meanwhile, this traditional Jogja food menu has a softer texture and is easier to chew than wheat flour noodles.
The name lethek noodles are taken from the word "lethek" which means cloudy. The use of tapioca flour in Lethek noodles makes them appear dirty brown and less attractive, so it is named that way.
For presentation, lethek noodles are usually served like typical Jogja noodles. You can eat it as godog noodles, Javanese fried noodles, and so on.
Tiwul
If you are looking for an alternative to rice for food, a traditional Jogja culinary called tiwul can be an option. Tiwul is a food made from cassava.
Gaplek itself is cassava or cassava processed by drying and then pounding. As a substitute for rice, tiwul is usually eaten together with urap vegetables or even as a dessert as a companion to eating cendil.
Those are some recommendations for unique Jogja specialties you must try if you visit this Student City.