Gudeg

Traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) among other things, boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, which last imparts a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is usually served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).

Gado Gado

Traditional dish in Indonesian cuisine, and comprises a vegetable salad served with a peanut sauce dressing. It is widely served from hawker’s carts, stalls (warung), and small restaurants up to star hotels restaurants in Indonesia, and in Indonesian restaurants in other countries.

Mangut Lele

Traditional food from Yogyakarta with taste bit hot and piquant before cooked, the cat fish grilled first then cooked with coconut milk and traditional recipe than after finish it very nice eat with steam rice.

Mie Djowo

Another traditional dish from Yogyakarta with some basic ingredient was adapted from chinnesse food and the taste very nice.

Brongkos

Traditional food from yogyakarta,
Which made from red bean,tofu and beef cut with dice style
Then cooked with traditional recipe the taste was piquant and not to sweet