page_title: Javanese cuisine
section_title: Influences
hierarchical_section_title: Javanese cuisine / Influences
caption_attribution_description: Bahasa Indonesia: Sambal tempe penyet kemangi
context_page_description: Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
  Some Indonesians perceive Javanese cuisine as sweeter compared to other Indonesian dishes, because of the liberal use of gula jawa or kecap manis. Javanese food is categorized into Central and East Javanese food; both simple and non-spicy food, though Central Javanese food tends to be sweeter.
  In a wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java and Banten, Betawi in Jakarta and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.
  Javanese cuisine is largely divided into three major groups:
  Central Javanese cuisine
  East Javanese cuisine
  Common Javanese dishes
context_section_description: Compared to the spicy and curry-like cuisine of Sumatra that is heavily influenced by Indian cuisine, Javanese cuisine is most notably influenced by Chinese and European with some local touch. Javanese cuisine in different areas show different foreign influences. For example, Chinese influences is prevalent in Semarang, Yogyakarta, and Cirebon; Indian and Arabic influences in Surabaya, Lamongan, and Gresik; and European influences in Solo and Malang.
  Javanese cuisine may also have contributed and influenced foreign cuisines. Javanese botok, for example, has influenced the South African bobotie dish. Because of the dispersion of Javanese people outside of Indonesia, the Javanese cuisine has influenced the cuisine of Johor in Malaysia, Singapore and the cuisine of Suriname. The influence of Javanese cuisine has contributed significantly to the food of Johor. Malaysian-Javanese dishes such as nasi ambeng, soto ayam, pecel, tempe, and sambal tempe are popular in Malaysia.
caption: Sambal tempeh penyet kemangi.
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