Gudeg is usually served on a clay plate, on top of a sheet of banana leaves. Sometimes the vendor just folds the banana leaf, makes it tight it with a sharp piece of palm leaf rib, to form a half-cone-pot called ‘pincuk’.

Many people prefer to eat their gudeg in a ‘pincuk’ because banana leaf produces an appetizing aroma when the hot temperature from the cooking affects it. The ‘pincuk’ is big enough to hold a portion of rice, gudeg and its tasty accessories. A number of options are prepared on the table, for instance: fried chicken, chicken curry with rich coconut milk sauce called ‘santan areh’, hot ‘krecek’ (beef skin) curry, tofu, tempe, and chili sauce.

The gudeg itself is processed in a big clay pot. The traditional method suggests to have the food stirred with a wooden stick. No metal material – especially aluminums – should be used, to keep the taste specific as the food remains healthy.

The traditional wooden kitchen where people cook this cuisine is a huge, dark and smoky place. People used to place the giant clay pot on the old fashioned brick stove and make fire from wood. Of course cooking this way would be more tiring and time consuming, even though many locals still apply this method in their spacious village residences. In contrast, most housewives downtown prefer newer utensils like gas or electric stove and stainless boiling pan.

On Maliboro Street, the most famous boulevard to visit in Yogyakarta, most gudeg outlets have their guests sit at ease on a lesehan dining. The eateries are small, outdoor stalls, on the sidewalk. Vendors load their clay pots and jugs on a three-wheeled pedicab or horse chariots called andong and started to set up their place around 7 p. m. They may open the stall overnight, or until about 3 o’clock in the morning.

The top recommendation for pizza is the Nanamia Speciale and Quattro Stagioni. The Nanamia Special consists of tomato sauce, mozzarella cheese,onions, pineapple, spicy chicken and chilli for the topping while Quattro Stagioni consists of tomato sauce, mozzarella cheese, mushrooms, pepper, pepperoni and minced beef. There is a special menu on the list called crostini, which is toasted bread with mushroom and melted mozzarella, and mozza fritta, which is fried mozzarella cheese. There are also various kinds of vegetable salad and soup. For pasta type food, Nanamia provides different contents and variations of spaghetti and fettuccini. The special menu for pasta is the Fussili al Pollo Piccante (spicy chicken with onions, pineapple and spicy sauce), Ravioli al Ragu (home made pasta pockets with luscious filling of ragu sauce), and beef lasagna (mixture of pasta with minced beef,tomato,fresh basil and cream covered with mozzarella cheese). As for the beverage, there’s nothing special about the menu, just ordinary Fresh Juices, coffee, milkshake and soda drinks. But you should try the Chocolate Mousse for dessert as it can’t be found easily on the city.

The restaurant is open daily from 12:00 Am to 11:00 Pm. It can also serve delivery orders.

The history of the activities that deal mostly with fish, started from 1997, where some fishermen from Cilacap came to Depok to catch some fishes. The local residents at first didn’t realize the potential that their beach contains. It turned out the fishermen made very good catches since their arrival. Their result inspired the local residents to also become fishermen, and since then most of them had made fishing their main livelihood.

The fish industry at Depok has developed since then, and today over 1000 kg of fishes are sold everyday. Fishing is done almost throughout the year, usually by motorboat. The most distinguished feature of Depok beach is not the beach itself, but the Fish Trading Market. The Fish Trading Market is a seafood market that is open from early morning almost everyday in Depok Beach. The market provides all the catches that the fishermen made throughout the day. There, you can find various kinds of fresh fishes such as tuna, snapper, catfish, skipjack, bawal, nila, and much more. Other sea catches sold at the market includes shrimps, squids, oyster, lobster, and crabs. The catches are sold at various prices per kilogram. Similar to most markets in Yogyakarta, you can try to bargain for a cheaper price.

Besides the Fish Trading Market, there are also many seafood restaurants around the beach to choose from.  What’s unique is that you can choose to have your fishes that was purchased at the market be cooked at any one of the restaurants. That way you can ensure yourself that the fish is still fresh since it was bought in the market. The cooking price is around Rp. 5000 – Rp. 7000 per kg. You can have them fried, grilled, spiced, and more. If you don’t intend to buy something at the market, don’t worry because the restaurants also provide the fishes.

The Yangko industry can be found mostly in Kotagede, along with the silver industry. But of course there are also Shops that sell yangko in the center of Yogyakarta, or at Jl. Laksda Adisucipto, near the airport. There’s are Yangko shops that offers a different nuance to its buyers, one of them being “Yangko Kondang Rasa” located at Jl. Gajah Mada No.29. These shops have an open production process which can be seen by buyers who come to the shop. But keep in mind that the yangko producing process is carried out in certain hours, usually in the morning. So if you are interested in knowing the process of yangko production, come to these shops in the morning. If you decide to buy the snack directly from the production shop, you will get a much lower price than in distribution shops.

The two components (ginger water and ronde) are the main ingredients of Wedang Ronde, although you can add other ingredients into the bowl, such as slices of bread, kolangkaling, or nuts. To create the ginger water, all you have to do is boil a mixture of water, ginger, sugar (or palm sugar) and lemongrass until the mixture is boiled. After that, dip the dough of Ronde in boiled water until it floats and then lift the ronde and put the dough into the wedang. The finished ingredients are usually served in a bowl, added with other custom ingredients mentioned above.

Wedang Ronde is usually sold in carts all over Yogyakarta. You can easily find the beverage around the North Square, South Square, Malioboro and streets near the Keraton for a very cheap price, only around  Rp.3000. The beverage is conveniently consumed during rainy season, or in cold weather because the peculiar taste of the ginger water gives our body a warm sensation of its own.

Galebo is an evening outdoor  culinary venue located on the heart of Solo, at Jl. Mayor Sunaryo right across Beteng Trade Center (BTC) and Pusat Grosir Solo (PGS) and very close to Gladag North Square. The venue was inaugurated on the 13^th of April 2008 by the Minister of Industry and Trade, Marie Elka Pangestu. In this venue, tourists are facilitated with various types of typical Solo dishes in various food stalls, all gathered in one place so it isn’t necessary to wander around the city looking for a place to eat, especially typical Solo dishes.

Galebo is open from 5:00 PM till 12:00 PM. In the afternoon, the area is used as a regular highway. Towards the opening hour of Galebo, the highway will be closed for traffic passage by the city officials. By closing the highway, visitors can easily walk throughout the street while enjoying the evening nuance of Surakarta.

Standing out as one of the icons of Surakarta for culinary venue, Galebo offers various original Surakarta and Javanese food. You can find pastries and snacks such as  lumpia, tofu meatball, lekker cookie and much more, or you can also find daily Javanese dishes such as oxtail soup (sop buntut), sate, Javanese noodles, fried duck, soto, tengkleng and others to choose from. The various meals must be accompanied with special beverages, and Galebo provides it all. You can try traditional Javanese typical beverage such as wedang ronde, wedang dongo, es dawet, es campu and es teler , or your everyday beverage such as iced tea, coffee, soda and various choices of juice. Overall there are more than 50 choices of food and beverages in Galebo. Not only does Galebo offer many different kinds of meals, the price for each meal is relatively cheap compared to the same kind of meal sold in hotels or restaurants around Solo.

Bakpia is the most famous food souvenir  typical of Yogyakarta. Bakpia is a type of pastry, with a small round shape, made from various ingredients (as the stuffing) and wrapped in crusty wheat fluor dough as the skin. The original main ingredient for Bakpia is actually mung beans added with sugar, vaniila, and salt. But  due to the strict competition of the producers and the various demand of flavors from the market, nowadays Bakpia has various flavors to choose from, such as cheese, chocolate, durian, blueberry, and much more. Besides  the main flavor, the taste of Bakpia is sweet and tender from the crusty skin, a typical Javanese taste for food.

The famous are for Bakpia Industry in Yogyakarta is called Pathuk. That’s why sometimes Bakpia is also mentioned as Bakpia Pathuk for most local people. Pathuk area is located West from Malioboro. Around the area, there are different branded shops and producers that sells Bakpia, each having its own taste of the food.  Usually a box (containing 20-25 bakpias) of bakpia is priced at Rp 20.000- Rp 25.000. But some shops may sell for a cheaper price or even higher, depending on the brand and quantity of boxes to buy.

Usually, tourist who go to Yogyakarta buy bakpia to share with their friends of family in their originating town, since Bakpia is very uncommon to be sold outside Java, especially Yogyakarta. Bakpia is nice to enjoy with a cup of warm tea, especially fresh bakpia which is still warm. Enjoying it together while chatting with family or friends is also a way to consume it.

Soto is a traditional soup like dish that is usually composed of broth and various mixtures of meat and vegetables eaten with rice. There are actually many kinds of soto available in Indonesia depending on the ingredients or area of producing. One of the example is Chicken Soto, which consists of chicken as the main ingredients. Other soto known throughout the country are Betawi Soto (soto originating from Betawi tribe), Makassar Soto (soto originating from Makassar), Lamongan Soto, Sulung Soto (soto originating from Madura), Medan Soto and many others.  The various kinds of soto differ from the ingredients used when makin it, and the side dish of each kind. For example Medan Soto (soto originating from Medan) is mixed with coconut milk so the color of the soup is a not too yellow and kind of condensed. On the other hand, Lamongan Soto has a more transparent yellow color for the soup from the broth and is rather delute because there is no mixture of coconut milk. Some soto has additional accompaniments such as potato cakes (perkedel),stewed eggs, tofu, shellfish sate, peanuts, emping, kerupuk (cracker-like food usually made from shrimp), and others. For those of you fans of spices, there is an additional sambal to liven up the taste. This cuisine is available in almost every cities in Indonesia so it shouldn’t be too hard to look for it.

In the Javanese language, cendol refers to the jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet.