Yogyakarta’s Local Foods Recipe

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We have been hearing lots of good things about Yogyakarta’s local cuisines. But have you ever thought how it was being made? In this email, we will sharing the recipe of cooking Mee Jawa, Sambal Goreng Krechek and Ayam Goreng Kalasan.

1) Mie Goreng Jawa


Mie Goreng Jawa (Javanese fried noodle) which is the Javanese variant of Indonesia’s favourite mie goreng. It is the drier and sweeter version due to addition of sweet soy sauce. Traditional authentic mie Jawa uses Ayam Kampung (local breed free-range chicken), uses local spice including shallot, garlic, coriander, candlenut, pepper, leek, cabbage, green tomato and cooked on hot charcoal-fuelled earthenware stove to acquire better heat and gave an earthy smoky aroma.

Ingredients:

1 pack (2 pieces) dried egg noodles, boiled until cooked then drain and add 1 tablespoon of cooking oil and stir
5 grains of toasted pecan
4 cloves Garlic
Bango soy sauce
2 tablespoons Savory Spicy Sweet
1/4 teaspoon white pepper powder
1/4 teaspoon salt
1 teaspoon Sugar
5 grains beef meatballs
100 grams Shrimp or Prawns peeled pancet
200 grams of cauliflower, cut
200 grams of mustard green / caisim, cut into pieces 
Leaf stalks
2 onions cut into 1 cm round
Leaves
1 stalk celery, cut into rough
1 packet of flavoring 
Chicken
2 eggs, beaten
5 tablespoons of Cooking Oil

How to make:
 Saute ground spices until fragrant and cooked well, then enter the meatballs, shrimp, stir-fry until it changes color then add the eggs. Once the eggs are cooked, insert vegetables, flavoring, salt, and sugar. Add noodles and soy sauce. Stir until the noodles evenly with seasoning.

2) Sambal Goreng Krechek


Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta, Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however the most common recipe today uses readily available rambak or krupuk kulit (cattle skin crackers).
The rambak cracker are cooked in coconut milk-base stew, with diced potatoes and fried soy beans. It is mixed with bumbu (spice mixture) with ample of red chili peppers. Because the skin crackers absorbs coconut milk and spices, they become moist. Krechek has a soft and moist texture with rich and spicy taste and reddish-orange color. Some recipe might add cow liver as sambal goreng hati krecek, while others might add diced tofu.

Ingredients:

250 grams of Red Onion
100 grams of Garlic
250 grams of Red Chille
100 grams of Red Cayenne
50 grams of Coriander powder
5 sheet of Bay leaf
3 stem of Lemongrass
50 gr of Ginger
1 Tempe
5 sheet of Orange Leaves
1/2 kg of Chuck/Beef Skin
500ml Coconut Milk

How to make:
Grind Red Chille, Garlic, Red Onion, Ginger mixed with salt. Stir fried it until it changes color, add coconut milk and wait till it boiled. Add Coriander powder and wait for 2 minutes. Add bay leaf, lemongrass, Orange Leaves and cooked for 5 minutes. It would be more tastier if you add some stock cubes into it. Finally add Chuck/Beef Skin and Tempe into it and stir. Serve.
3) Ayam Goreng Kalasan
Ayam Goreng Kalasan (Kalasan Fried Chicken Marinated in Coconut Milk) originated in Kalasan which is located in Central Java in Indonesia. It is one of several types of ayam goreng (fried chicken) in Indonesia and famous in Java. The difference between Ayam Goreng Kalasan and the other Indonesian’s Ayam Goreng is the liquid used to marinate and boil the chicken. Ayam Goreng Kalasan uses coconut milk to marinate and boil the chicken

Ingredients:

250 grams of Red Onion
100 grams of Garlic
50 grams of Ginger
50 grams of Coriander powder
5 sheet of Bay leaf
3 stem of Lemongrass
100 grams of Gula Jawa/Palm
Sugar
Sweet Soy Sauce
1 liter of Coconut Water

How to make:
Mix all ingredients and spices then add up to 200 ml of water over low heat. Remove the chicken aside to cool, then boil the remaining stock to the boil. Then enter the sago flour that has been dissolved with 3 tablespoons of water stir until thickened, remove from heat and let cool, add the baking powder and stir well. Fried chicken with cooking oil until brown then remove from heat. Fried broth that has been thickened up a sweat and then lift, place it on top of the fried chicken. Serve.

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