Nasi Grombyang is a traditional dish from Pemalang, Central Java, featuring white rice, beef or buffalo meat, and a thick, spicy sauce. The soup is rich in spices and often includes kluwek, a fermented black nut like in rawon, but thinner. Served in a small bowl with more sauce than rice, the rice floats in the liquid. It’s usually eaten with beef or buffalo satay and sometimes offal as sides. The dish is known for its flavorful sauce, tender meat, and traditional cooking style.

also read : the best recipe of nasi grombyang

A special solo dish made from tempeh gembus and beef offal like lungs and intestines.Tempeh Gembus was Main ingredient in sate kere, made from leftover tofu.Beef Offal Cow organs such as lungs and intestines used in this satay. Sate kere started in the Dutch colonial time as a cheap option for people who couldn’t buy

Mie Ongklok is a traditional and cherished noodle dish hailing from the Wonosobo region in Central Java. Renowned for its rich, thick sauce, this dish features a distinctive blend of ingredients such as starch, dried shrimp, and sweet, caramel-like Javanese sugar. The starch lends the sauce its signature smooth, velvety texture and hearty consistency, elevating the flavors and giving Mie Ongklok its uniquely delicious and unforgettable taste.