Jogja's Popular Foods You Must Try

 Jogja's Popular Foods You Must Try - Maybe you have read a similar or similar article, but this article is different because we have taken it from a trusted source, here is the most popular Jogja food that you have tried.

Talking about the city of Yogyakarta will never end. Apart from being famous for its student city, Yogyakarta is also famous for its interesting tourist and culinary cities. Yogyakarta specialties can not only be enjoyed during the day but also at night and is never empty. Yogyakarta cuisine is ready to shake the tongue of tourists visiting Yogyakarta. Here are 7 of the most popular Yogyakarta specialties by digiku.com version:

1. Gudeg Jogja

Gudeg is a food made from jackfruit. There are three kinds of warm, namely warm wet, warm dry and warm manggar. The difference between wet and dry gudeg is that the texture is that it is warm, dry, and is cooked longer so that the texture is drier and tends to be sweeter and more brown in color. Another case with Gudeg Manggar made from coconut flowers. Gudeg Jogja is usually enjoyed with fried krecek sauce, eggs, and tempeh. Gudeg is often used as souvenirs for tourists.

2. Angkringan Jogja

Angkringan is a food that is mushrooming in many places in Jogjakarta. The sale of angkringan is also very unique, in that it is in the form of a wheelbarrow like a street vendor. Angkringan jogja started as an overseas member of Ms. Pairo from Klaten, then this business continued to grow and was continued by her son Likman. No wonder the famous angkringan is Likman angkringan. Its flagship menu is Nasi Kucing, which is plain white rice filled with stir-fried tempeh, stir-fried anchovies, or chili sauce and wrapped in banana leaves. Apart from rice, there are various kinds of side dishes in the form of satay, such as intestinal satay, quail egg satay, clam satay, mushroom satay, chicken satay and various fried foods. In addition to food in angkringan, we also find a very famous drink, namely coffee joss, which is hot coffee dipped in hot charcoal which is still burning. The angkringan business has mushroomed in the city of Jogja and has even existed in several cities in Indonesia.

3. Oseng Mercon

Oseng mercon is made from delicious sauteed beef tetelan cooked with bird's eye chilies to create a strong aroma. In addition to cow droppings, for those of you Seefood fans, there is already stir-frying the stir-fry squid and prawns as well. The ingredients used to make stir-firecrackers are beef drops, cayenne pepper, red chilies, shallots, garlic, bay leaves, ginger, galangal, salt and brown sugar. As the name implies, the method of making stir-frying the firecrackers is by stirring and in terms of the flavor of the fireworks, it explodes in the mouth that comes from cayenne pepper. For people who like to eat spicy stir-fry, this can be used as a prayer for a choice of food. Oseng fireworks are easier to find at night in the lesehan.

4. Satay Klathak

This klathak satay comes from Imogiri Bantul. Sate Klathak is made from mutton. If we look at the name of the satay, namely klathak, this is because in the cooking process it only uses salt so when the satay is burned it makes a klathak sound. The thing that distinguishes Klathak satay from other satays is the skewer and the spices used. Klathak skewers are made of bicycle iron hooks. The only seasoning used to make satay is salt. Usually, satay will be better if enjoyed with rice that is poured with curry sauce and chili slices.