page_title: Javanese cuisine
section_title: Semarang
hierarchical_section_title: Javanese cuisine / Central Javanese cuisine / Semarang
caption_attribution_description: English: Soto Bangkong, a variant of Soto from Semarang, Central Java. The chicken soto with rice vermicelli and tomato, served with potato perkedel, fried tempe, and satay of cockles and tripes, with lime and krupuk.Bahasa Indonesia: Soto Bangkong, salah satu variasi soto dari Semarang, Jawa Tengah. Soto ayam dalam mangkuk kecil dengan kaldu ayam, bihun, irisan tomat, perkedel kentang, tempe goreng, serta sate kerang dan sate babat, dengan jeruk nipis dan krupuk.
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: Bandeng Juwana: processed tender boned milkfish originated from the fishing town of Juwana, east of Semarang. Although originated, produced and processed in Juwana, it is largely sold in Semarang.
  Lumpia Semarang: fried or steamed spring rolls. The filling varies, but consists mainly of meat and bamboo shoots. It is served with sweet fermented soybean sauce (tauco) or sweet garlic sauce. Another accompaniment is acar (Indonesian-style sweet and sour cucumber pickle) and chili.
  Nasi ayam: a dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy.
  Roti ganjel rel, rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. Usually served during Dugderan and Ramadan.
  Soto Bangkong: a chicken soup in a small personal serving; mixed with rice, perkedel, and satay of cockles, chicken intestines, and quail eggs. Named after Bangkong crossroad in Semarang.
  Wingko Babat: a cake made largely of glutinous rice and desiccated coconut, toasted and sold warm. Although it originated from Babat, East Java, it is popular in Semarang. Care should be taken to differentiate between Babat and babat. Babat is a city in East Java, part of the North Coast Road and where wingko Babat came from, while babat is tripe, an ingredient often used for Indonesian cuisine in general.
caption: Soto Bangkong, a variant of soto from Semarang. It is a chicken soup with rice vermicelli and tomato, served with potato perkedel, fried tempeh, and satay of cockles and chicken intestines, with lime and krupuk (crackers).
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