Javanese cuisine

Javanese cuisine(Kawi:paṅan-paṅanan Jawa;Javanese:ꦥꦔꦤꦚ꧀ꦗꦮ,romanized:panganan Jawa) is the cuisine ofJavanese people, a majorethnic groupinIndonesia, more precisely the province ofCentral Java,YogyakartaandEast Java.
Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java.
There are several native ethnic groups who live on the island of Java (Sundanese,Madurese,Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background.
Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta.
On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, this typical stereotype of preferred regional tastes is outdated.
Ancient dishes and recipes were mentioned in numbers of Javaneseprasasti(inscription) and modern historians have succeeded in deciphering some of them. The inscriptions fromMedang Mataramera circa 8th to 10th century mentioned several ancient dishes, among others areHadangan Harang(water buffalo minced meat satay, similar with today Balinesesate lilit),Hadangan Madura(water buffalo meat with sweet palm sugar), andDundu Puyengan(eel seasoned with lemon basil). Ancient beverages includeNalaka Rasa(sugarcane juice),Jati Wangi(jasmine beverage), andKinca(fermentedtamarind juice). Also variousKuluban(boiled vegetables served in spices, similar with todayurab) andPhalamula(boiled yams and tubers served with liquid palm sugar).
InJavanese culture, food is an integral part of traditional ceremonies. For example,selamatanceremony, often performed as a symbol of gratitude, is usually involving a communal feast where participants, guests, and attendees are invited to eat together. Food is usually prepared, cooked and served together. It also symbolizesgotong-royong(working together),guyub(harmonious communal spirit), abundance, and gratitude.
Most of Javanese cuisine is natively developed. Many of the foods have been absorbed to modern Indonesian culture as "national dishes". Some of them have inspired many other regional dishes, such as, lontong (Jav. Lonthong), tumpeng, krupuk, jajan pasar, and many more.
Foreign influences on Javanese food can be seen in some food, such asbakmiandnasi goreng(Chinese),satay(Arab) and kari (Indian).
Riceis an important food crop in Java, dating back to ancient times. The Javanese are known to revereDewi Srias the Rice Goddess.Steamed riceis the common staple food, and is served at every meal.Tumpeng, a cone-shaped yellow rice is essential inslametan, Javanese traditional ceremonies. Rice can be processed intolontongorketupat, or cooked in coconut milk asnasi liwetor colored withturmericasnasi kuning(yellow rice). Other sources ofcarbohydratesuch asgaplek(driedcassava) is sometimes mixed into rice or replaces rice.Gaplekis usually consumed by poor commoners during hard times when rice is scarce.Tuberssuch asyam,taro, andsweet potatoare consumed as snacks in between meals.Breadandgrainsother than rice are uncommon, althoughnoodlesandpotatoesare often served as accompaniments to rice. Potatoes are often boiled then mashed, shaped into discs, spiced, coated in beateneggsand fried intoperkedel.  Wheat noodles,bihun(rice vermicelli), andkwetiauare influences ofChinese cuisine. The Javanese adopted these ingredients and made them their own by addingkecap manis(sweet soy sauce) and local spices to createbakmi Jawa,bakmi rebus, andbihungoreng. Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such aspecel,lotek, andurap.
Coconut milk,peanut sauce,gula jawa(palm sugar),asem jawa(tamarind),petis,terasi(shrimp paste),shallot,garlic,turmeric,galangal,ginger, and chilisambalare common ingredients and spices that can be found in Javanese cuisine. Freshwater fishes such ascarp,tilapia,gouramiandcatfishare popular, while seafood such astuna,red snapper,wahoo,ray,anchovy,shrimp,squid, and varioussalted fishare popular in coastal Javanese cities.Chicken,goat meat,beef,lamb and muttonare popular meats in Javanese cuisine. Next to common farmed chicken, theayam kampungorfree-rangechicken, is popular and valued for its leaner, more natural flavors. Almost 90% of Javanese areMuslim, and consequently, much of Javanese cuisine omitspork. However, in small enclaves ofCatholicJavanese population aroundMuntilan,Magelang,Yogyakarta, andKlaten, pork might be consumed. Few ethnic groups in Indonesia use pork and other sources of protein consideredharamunder Muslim dietary laws in their cuisine, most prominentlyBalinese cuisine,Indonesian Chinese cuisine,Batak cuisine, andManado cuisine.
Javanese households usually purchase fresh ingredients from the local market every morning, cook and serve them in the late morning to be mainly consumed for lunch. The leftovers are stored to be heated again for family dinner. Other than homemade family dishes, Javanese cuisine are served from humble street-side carts andwarungs, to fancy restaurants in five-star hotels. Small family-runwarungs are the budget options for street food, serving everything from family dishes for full meals, or snack foods. The popular simple Javanese cuisine establishments are the budget food ofWarung Tegal,which are mainly established by Javanese fromTegalcity, and theAngkringanstreet-side carts in Yogyakarta and Solo that sold cheapsego kucingand variouswedang(hot beverages).
In Javanese tradition, it is common to dine inlesehanstyle, which is sitting cross-legged on the mat while dining in front of a short-legged table. It was started as awarunglesehan street food dining popular among tourists alongMalioborostreet in Yogyakarta. Today, Javaneselesehanfood stalls can be found in several cities, including Surakarta, Semarang and Jakarta.
The food inCentral Javais influenced by the two ancient kingdoms ofYogyakartaandSurakarta(also commonly known as Solo). Most of Central Javanese dishes are indigenously developed, however in coastal cities such asSemarangandPekalongan, notableChineseinfluences can be seen, such aslumpia(spring roll) andbakmi Jawa. While in the royal court of Surakarta, the European influences can be seen, such asbistik Jawaandselat Solo. Many of Central Java-specific dishes contain the names of the area where the food first became popular, for example:
Refers to Javanese cultural region of Western Central Java bordering West Java, includingBanyumas,Tegal,Brebes,Cilacap,Kebumen,Purbalingga, andBanjarnegara.
The East Javanese cuisine is largely influenced byMaduresecuisine - Madura being a major producer ofsalt, hence the omission ofsugarin many dishes. Many of the East Javanese dishes are also typically Madurese, such assotoMadura andsateMadura, usually sold by Madurese settlers. Notable Arabic and Indian cuisine influence also can be found such in the coastal cities ofTuban,Gresik,Surabaya,Lamongan, andSidoarjo, due to the large number ofArabicdescendants in these cities. Although there are many dishes with town names attached to them, local versions of these are available in every town. The most popular town-associated dishes are:
These are the common Javanese dishes, which can be found throughout Java regardless of the location.