Category: Category 4
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Sate Kere (Javanese: ꦱꦠꦺꦏꦺꦫꦺ, translit. Saté Kéré) is a well-known traditional dish originating from Solo (Surakarta), Indonesia, and holds a special place in Javanese cuisine. In addition to the tempeh base, this dish often includes various cuts of beef offal, such as lungs and intestines, which add rich flavors and textures. Like many other satay…
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Nasi Grombyang is a traditional rice dish from Pemalang, Central Java, celebrated for its unique presentation. The name “grombyang” describes how the ingredients gently ripple in the bowl, thanks to the generous amount of savory broth—creating a distinctive and cherished experience for both locals and visitors.The dish features steamed rice topped with thinly sliced buffalo…
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Central Java is famous not only for its iconic Borobudur and Prambanan temples but also for its rich and unique culinary heritage. If you’re setting out on a culinary adventure through Central Java, be sure to experience these outstanding local dishes. A special solo dish made from tempeh gembus and beef offal like lungs and…
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The Role of Dewi Sri Dewi Sri is an important figure in Javanese food culture, known as the goddess of rice. Many studies and old Javanese texts, like the Tantu Pagelaran manuscript, show her importance. These stories tell of her sad death and how her body became the source of all plants and animals needed…
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This paragraph serves as an introduction to your blog post. Begin by discussing the primary theme or topic that you plan to cover, ensuring it captures the reader’s interest from the very first sentence. Share a brief overview that highlights why this topic is important and how it can provide value. Use this space to…
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This paragraph serves as an introduction to your blog post. Begin by discussing the primary theme or topic that you plan to cover, ensuring it captures the reader’s interest from the very first sentence. Share a brief overview that highlights why this topic is important and how it can provide value. Use this space to…