page_title: Javanese cuisine
section_title: Jepara
hierarchical_section_title: Javanese cuisine / Central Javanese cuisine / Jepara
caption_attribution_description: Bahasa Indonesia: Sate sapi/kerbau Jepara 日本語: 牛肉のサテ
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: Soto Jepara: soto is a common Indonesian soup, usually infused with turmeric, and can be made with chicken, beef, or mutton. The version from Jepara, a Central Javanese town, is made of chicken.
  Opor panggang:  a typical opor from Jepara. It is a kind of opor ayam but with distinctive flavor, since the chicken used in this dish is first roasted in a clay cauldron.
  Kuluban: traditional salad from Jepara Regency.
  Kelap antep: dish made from lean meat, ginger, bay leaves, red onion, garlic, red chili, tamarind, sugar, and others.
  Horok-horok: steamed corn starch. After being cooked, corn starch is then poured into jars and stirred with a comb. So although chewy and tough, it is shaped in small granules resembling Styrofoam. To add flavor, a pinch of salt can be added. This dish can be served as an accompaniment to meatballs, gado-gado, pecel, or satay kikil (beef tendon).
  Hoyok-hoyok: also called oyol-oyol, is a dish made from tapioca flour mixed with water and oil, then served with extra grated coconut. Hoyok-hoyok is a sweet version of horok-horok.
  Jepara shrimp soup: similar to shrimp soup in general. This version of soup use shrimp broth and fried shrimp, also raw crushed chili. This soup is delicious eaten while still hot or warm.
  Jepara pangsit soup: considered as a fusion cuisine, this dish is a blend of local and foreign cuisines, i.e. Javanese, Dutch, and Chinese. The pangsit (dumpling) in this soup is not like the dumpling we know, but rather in the form of a clear soup with shrimp egg rolls. This is one of the favorite dishes of R.A. Kartini.
  Bongko mento: originated in Jepara palace, it is a snack wrapped in a banana leaf. Consists of omelet filled with sauteed shredded chicken breast mixed with oyster mushrooms, glass noodles, and coconut milk.
  Lontong krubyuk: similar to lontong dishes in general, this dish consists of rice cake served with shredded chicken meat stews doused in bakso soup and garnished with a mixture of half-cooked bean sprouts and sliced celery. What distinguishes this from other lontong dishes, this dish is served with a lot of soup.
  Singit: beef shank cooked in coconut milk, soy sauce, salt, red chili, garlic, onion, and brown sugar, over low heat until the sauce thickens.
  Semur Jepara: made of meat, salt, pepper, nutmeg powder, soy sauce, cooking oil, and others.
  Sayur pepaya Jepara: a vegetable stew usually served in the afternoon. The main ingredients are young papaya, coconut milk, beef stew, and others.
  Sayur asem Jepara: similar to sayur asem Jakarta.
  Sayur betik: a vegetable stew, using young unripe papaya and beef trimming as the main ingredients.
  Gule petih Jepara: made of tender goat meat and spice mixture. Usually served during Eid al-Fitr and Eid al-Adha.
  Laksa Jepara: made of chicken fillet, banana shrimp, chicken stock, coconut milk, lemongrass, kaffir lime leaves, salt, sugar, oil, and other ingredients.
  Sayur keluak ayam: made of vegetables, keluak and chicken.
  Kagape kambing: a dish made of goat meat. Easily found during Eid al-Adha.
  Bakso Karimunjawa: meatballs soup made from fish, instead of beef or chicken.
  Tongseng cumi: tongseng made of calamari or squid, instead of goat or chicken.
  Rempah Jepara: a dish made from grated coconut, fish, and others.
  Bontosan: a dish of mashed grouper or mackerel mixed with rice powder and shaped into spindles, wrapped in banana leaves or plastic, steamed, then thickly sliced, and served with sauce or gravy. Bontosan is actually the pre-dried form of fish crackers. It can also be served after being shallow-fried until the outside is crisp and golden brown. Similar in taste to pempek.
  Sate sapi Jepara: satay made of cow meat mixed with spices typical of Jepara.
  Sate kikil: a satay dish made of kikil (beef tendon), also called satay cecek. Usually served with horok-horok.
  Pecel ikan laut panggang: roasted saltwater fish served with coconut milk sauce.
  Tempong: uncooked dried anchovy, shaped like fritter.
caption: Sate sapi Jepara, Jepara beef satay.
exif: {"Image ImageDescription": "", "Image Make": "FUJIFILM", "Image Model": "FinePix F70EXR", "Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "PMB", "Image DateTime": "2011:09:11 11:53:33", "Image YCbCrPositioning": "Co-sited", "Image Copyright": "", "Image ExifOffset": "298", "Image PrintIM": "[80, 114, 105, 110, 116, 73, 77, 0, 48, 50, 53, 48, 0, 0, 2, 0, 2, 0, 1, 0, 0, 0, 1, 1, 0, 0, 0, 0]", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail Orientation": "Horizontal (normal)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "1484", "Thumbnail JPEGInterchangeFormatLength": "5795", "Thumbnail YCbCrPositioning": "Co-sited", "EXIF ExposureTime": "1/40", "EXIF FNumber": "37/10", "EXIF ExposureProgram": "Program Normal", "EXIF ISOSpeedRatings": "1600", "EXIF ExifVersion": "0230", "EXIF DateTimeOriginal": "2011:08:23 18:06:37", "EXIF DateTimeDigitized": "2011:08:23 18:06:37", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "4", "EXIF ShutterSpeedValue": "133/25", "EXIF ApertureValue": "19/5", "EXIF BrightnessValue": "7/10", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "17/5", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "6", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2592", "EXIF ExifImageLength": "1879", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "1336", "EXIF FocalPlaneXResolution": "4051", "EXIF FocalPlaneYResolution": "4051", "EXIF FocalPlaneResolutionUnit": "3", "EXIF SensingMethod": "One-chip color area", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF SceneCaptureType": "Standard", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "0"}