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Javanese Cuisine and Recipes

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. Nevertheless, some of Javanese dishes demonstrate foreign influences, most notably Chinese.

Chicken Satay Ponorogo

Sate Ponorogo – Chicken Satay Ponorogo

Sate Ponorogo is a variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chilli sauce and garnished with shredded shallots, sambal, and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called “bacem” and is served with rice or lontong (rice cake).

Javanese Cuisine

Javanese Cuisine

Javanese food is categorised into Central and East Javanese food; both serve simple and non-spicy food, though Central Javanese food is tends to be sweeter. Some perceive Javanese cuisine as rather sweet compared to other Indonesian dishes, because generous amount of gula jawa (palm sugar) or kecap manis (sweet soy sauce) are ingredients favoured by the Javanese. 

Ayam Penyet - Smashed Fried Chicken

Ayam Penyet – Smashed Fried Chicken

Ayam penyet (Javanese for: smashed fried chicken) (印尼炸鸡 is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java.

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