TOP FOOD

The Second AOGS-EGU Joint Conference on New Dimensions for Natural Hazards in Asia


Hyatt Regency Yogyakarta Hotel, Indonesia

TOP FOOD


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GUDEG (YOUNG JACKFRUIT STEW)

Gudeg is one of the most iconic traditional local cuisines in Yogyakarta. Treat your tastebuds to this exquisite sweet young jackfruit stew slow cooked for hours on end, infused with coconut milk, palm sugar and various spices. You can enjoy this unique burst of flavour on its own, or team it up with steaming hot white rice and opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), eggs, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. This dish is guaranteed to make your tastebuds do a little victory dance.


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KOPI JOSS (CHARCOAL COFFEE)

Kopi Joss is as local as it gets when it comes to local beverages in Yokyakarta. Not your typical coffee and far from artisan, Kopi Joss is a beautiful cup of chaos made of coffee grounds, sweetened with sugar and condensed milk, with an additional final touch of a piece of red hot burning charcoal dropped in at the end, steeping for about a minute before removing it from the beverage. The charcoal apparently helps to neutralise the acidity of the coffee and helps it to go down easier.

Some say it has hints of caramel-tasting notes from the burnt sugar, but others say it tastes like regular coffee. It's definitely worth getting a kick out of the fizz that comes with dropping the burning coal into the coffee and living out this unique experience.


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JADAH TEMPE

Jadah tempe is essentially a sticky glutinous rice cake enjoyed together with sweet marinated tempe (fermented soy bean cake). It originated in Kaliurang in Yogyakarta where the royal family took a liking to Mbah Ngadikem's culinary innovation of jadah tempe. And the rest is history - jadah tempe became one of Yogyakarta's favourite dishes. The dish is a wonderful marriage of savoury flavours from the sticky rice cake, and sweetness from the marinated tempeh. You can even spice up the flavour profile by eating it together with some spicy chillies served on the side. Nowadays it's eaten burger-style with the tempeh "patty" clasped in between two pieces of sticky rice cake - affectionately called the "Javanese Burger".