Yogyakarta is haven for traditional food lovers<\/p>\n
By Sri Wahyuni<\/p>\n
YOGYAKARTA (JP): If you are an epicure with a taste for the
\ntraditional, a visit to this ancient city will be worth your
\nwhile. Few other cities are as famous as Yogyakarta for their
\nindigenous delicacies.<\/p>\n
Once back home, visitors can spend long hours discussing the
\nexcellent fare they enjoyed at very reasonable prices.<\/p>\n
Among its various nicknames, Yogyakarta is known as the city
\nof Gudeg, for the dish of young jackfruit stewed in coconut milk
\nand spices. Geplak (a sweet snack made of shredded coconut) and
\nbakpia (cakes with sweet mungbean as the filling) have also
\nstamped their name on the city's culinary reputation.<\/p>\n
Gudeg has also gained popularity among foreign visitors. They
\ntend to enjoy eating at major restaurants, while locals find it
\nmost comfortable to have it at roadside stalls.<\/p>\n
Curious? Go to Jl. Wijilan, an area only about 500 meters east
\nof the palace. It is probably the best-known gudeg center in
\ntown; don't be surprised if you have to queue for quite a while.<\/p>\n
It is so popular that some restaurants specialize in the dish.
\nGudeg Bu Tjitro Restaurant on Jl. Adi Sucipto, just across the
\nairport, and Gudeg Bu Djuminten Restaurant on Jl. Asem Gedhe 14
\nare well-known.<\/p>\n
It is also commonly available at lesehan sidewalk along
\nMalioboro main street at night. If this is your choice, be
\npatient with the ubiquitous street singers who can be irritating.<\/p>\n
Apart from the wandering minstrels, Malioboro is a good eating
\nplace for lovers of traditional cuisine: pecel lele (fried
\ncatfish served with fresh vegetables and chili sauce), mangut
\nlele (catfish cooked in coconut milk, turmeric and spices), fried
\nchicken, fried pigeon, quail -- you name it.<\/p>\n
Western food<\/p>\n
If Italian food whets your appetite, visit Kayu Api
\nRestaurant, at Novotel Hotel on Jl. Jend. Soedirman. Set poolside
\nwith waiters and waitresses dressed in Italian costumes, the
\nrestaurant offers a wide range of specialties.<\/p>\n
The hotel's Kedaton Restaurant, which is set in a semi-dining
\nroom style, offers a variety of international cuisine, including
\nIndian, French, Mongolian, German, Middle Eastern and, of course,
\nIndonesian.<\/p>\n
Italian cuisine is also served at Kemangi Bistro Restaurant at
\nthe city's Hyatt Regency Hotel.<\/p>\n
Located beneath the hotel's lobby with a view of Mt. Merapi,
\nthe golf greens and the architectural stupa design, adopting the
\nsame theme as Borobudur temple, the bistro features the first
\nopen-view kitchen in Yogyakarta with its original wood-fired
\npizza oven.<\/p>\n
Also on the menu are sop buntut (ox tail soup), tumis sapi
\n(sauteed sliced beef with chili and mushrooms), gado-gado (cooked
\nvegetables served with rice cake and peanut sauce) and the chef's
\nfried chicken with five spices.<\/p>\n
The bistro would introduce next month a unique selection of
\nsteaks cooked on imported hot stones. It will allow customers to
\ncook their steak by themselves if they like to do so.<\/p>\n
If you are in need of a royal atmosphere, then try Dalem
\nJoyokusuman restaurant owned by Prince Joyokusumo, a younger
\nbrother of Yogyakarta's Sultan Hamengkubuwono X.<\/p>\n
The restaurant boasts traditional court architecture called
\nlimasan and the original building dates back to 1916.<\/p>\n
Prince Joyokusumo and his wife BRAy Nuraida welcome the guests
\nand give them the opportunity to see around the house.<\/p>\n
Offered in a package for a minimum of 20 guests, the royal
\nlunch or dinner includes a traditional welcome drink and
\nsouvenirs, such as the replica of the palace's logo, and a
\ncultural show.<\/p>\n
The menu includes blu har (beef stewed with turmeric) and bir
\nJawa (a drink with ginger and clove flavors). Both were said to
\nbe the favorite of Sultan Hamengkubuwono VIII.<\/p>\n
Other choices are wedang secang (a drink flavored with secang
\nwood) and pam brid (a cake made of flour and egg mixed with
\ngrated coconut and palm sugar as the filling, served with coconut
\nsauce).<\/p>",
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