A FOOD TRADITION
Javanese Cuisine
Javanese cuisine is rooted in the densely populated island of Java and in Javanese communities elsewhere in Indonesia. It commonly combines rice with vegetables, tofu, tempeh, coconut, aromatics, and sweet soy sauce, while regional cooking ranges from Central Java’s restrained sweetness to the more savory and chili-forward styles of East Java. Techniques include simmering in spiced coconut milk, braising, steaming, grilling, and preparing vegetable dishes with peanut or coconut sauces. Representative foods include gudeg, rawon, and pecel. This is a broad cultural tradition distinct from the already represented Balinese and Minangkabau cuisines, despite substantial internal and historical variation.
Dishes linked to this cuisine
1–12 of 13
buntil
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East Javanese Rawon
An East Javanese beef soup whose dark broth is coloured and flavoured with kluwek and aromatic spices.
Getuk goreng
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Lembarang
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paklé
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Pecel Madiun
Madiun boiled vegetables dressed with a coarsely ground sweet-spicy peanut sauce scented with kaffir lime leaf.
punten
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sate buntel
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Solo Nasi Liwet
Surakarta savoury rice cooked with coconut milk or chicken broth and served with chayote, shredded chicken, egg and thick coconut areh.
Surabaya Tahu Tek
A Surabaya street dish of fried tofu, rice cake and bean sprouts with a thick peanut-and-shrimp-paste sauce and sweet soy.
Tempe orek
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yellow tofu
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.