Typical of Yogyakarta food which tastes dominated by sweetness, the filling of Gudeg is soy sauce jackfruit, krecek, eggs, and tempe.
Gudeg is also known to have several kinds, such as gudeg basah, gudeg kering, gudeg manggar, gudeg mercon, dan gudeg ceker.
Are you curious what’s the difference?
Let’s check it out for this legend culinary.
Bakpia is a Yogyakarta specialty, made from a mixture of green beans and sugar, which is wrapped in flour, then baked.
Along with the development of the times, bakpia is not only known as traditional bakpia 25, 75 or 145, but has transformed into many variants. Both in terms of taste to quality, such as premium quality. Bakpia is very suitable to be used as souvenirs for beloved friends and relatives
Angkringan, commonly found on the roadside of Yogyakarta, angkringan has many variations of food ranging from cat rice, egg satay, conch satay, etc.
Angkringan is known as a symbol of the modesty of the people of Jogja. With the concept of mostly “lesehan” (sitting on a mat), it creates a comfortable atmosphere for chatting (perched / sitting relaxed). With a relatively simple and traditional menu and operating hours until late at night, angkringan is very popular with various groups and communities.