5 Most Popular Street Food in Yogyakarta, Central Java

[5 Most Popular Street Food in Yogyakarta, Central Java-Anaktimor17 Blog]: Yogyakarta is one of many special districts in Indonesia which has a unique atmosphere, popular as ‘City of Culture’, ‘City of Arts’, and ‘Gudeg City.’ Yogyakarta also called the main gateway to the Central Java, it lies from Mount Merapi to the Indian Ocean.

You can visit Yogyakarta by using the airline service from Jakarta, Bandung or Bali and landing at Adisucipto Airport. Or you may travel by another transportation bus and train it’s cheaper and quite fun too, but be careful with the thieves since you may spend many hours travelling. Well, bad thing happens sometime anywhere-any time.

Like other provinces in Indoneisa, Yogyakarta known for its hospitality and a good street-food. It makes you having cultural with culinary adventures all at once. You can find some food kiosks in popular street of Malioboro, delicious and cheap. Here are 5 most popular street foods in Yogyakarta, Central Java:

1. Bubur Gudeg Yogya (Gudeg Pouridge)

Bubur Gudeg Jogja (Sumber:wordpress.com,uniknya.com)

Gudeg is very popular as Yogyakarta’s traditional food. It is made of jackfruit as main ingredients along with coconut milk, boiled egg, and traditional recipe. There two variants of gudeg, the dry one and the one that is has additional dressing/sauce. The ‘dry” one, the coconut milk and other serve separately, the jack fruit also cooked dry, usually taste very sweet as the meals was deep cooked. The other one served with more coconut milk as a dressing both in chicken or jackfruit, taste more salty.

After knowing a little about gudeg, we’re going to tell you another gudeg variant. This special food should be cooked for a long time until become fluid and dense as porridge. If gudeg has infused by boiled egg, in porridge you will have chopped fried egg, soybean, chicken and curry. If you come to Yogya, this street food is worth to try.

2. Wedang Uwoh From Imogiri

Wedang Uwoh Khas Imogiri Bantul (Sumber:wordpress.com,uniknya.com)

This unique beverage called Wedang uwoh, traditional drink from Bantul Yogyakarta. This traditional beverage made of special herb, ginger and leave clove. According to local story Wedang Uwoh is special beverages which only serve in Royal Palace of Sultan Mataram. But in modern times, wedang uwoh become common drink, it serves in every home and traditional tavern around Yogya.

But there is a unique fusion; people who made wedang uwoh must pick the dry leaves, cinnamon, cloves, nutmeg from the royal cemeteries. They put it on beverages, so it became warm drink. Sweet and warm, wedang uwoh is a good choice you may have in cold weather.

3. Growol

Growol (Sumber:wordpress.com,uniknya.com)

This traditional meal made from cassava, it is a special food from Kulon Progo. The food is called growol. It is made by dipping the peeled-cassava in the water for three days. After that, the cassava is washed and smashed before it is wrapped in plastic and steamed. Some say it used to be consumed by minor class citizen. Because growol is an alternative choice, when they can’t afford to buy rice. But nowadays it is also consumed by a major class citizen, some time they add cheese or even chocolate in growol, what a modern fusion! You should try it.

4. Sego Abang (red rice)

(Sumber:wordpress.com,uniknya.com)

Unlike white-rice that takes only half an hour to cook, red-rice will be ready to be served after being cooked for 45 minutes. The dish that should also be dished out on the table with Sego Abang is sayur lombok ijo (green pepper soup). The soup is made of coconut oil, green pepper, and tempe (soybean cake). Tempe should be of the special kind. It should be made through the traditional method and covered with banana leaf or teak-tree leaf. You can find Sego Abang in Desa Jirak, Semanu, Gunung Kidul regency, in Yogyakarta.

5. Tiwul

Tiwul (Sumber:wordpress.com,uniknya.com)

Similar to growol, tiwul is also served as an alternative of rice. Tiwul made from cassava, it believes can prevent person suffer from maag (stomach disorder) and stoma-ache. People in Pacitan, Wonogiri, and Gunung Kidul still consume tiwul as their daily food because cassavas can grow rapidly in their land (a dry one). Nowadays tiwul also can be mixed with another flavor such as cheese and chocolate. There’s a lot of food kiosk and stalls who sell tiwul, especially in the traditional market in Yogyakarta. (**)