As its name suggests, this shop located along Jalan Malioboro is famous for Bebek (Duck) Goreng (Fried). Bebek Goreng is a famous cuisine here where it is consumed with rice, some fresh veggies and the house specialty chilli sauce. We prefer having rice with some gravy and when it is not available, you have to substitute it for the chilli sauce, which is not at all mild. Best taken with cucumbers and a cold drink to pacify the hot chillies. Not Jalapeno standard but close to authentic Thai tomyam.
Situated just across the Ibis Hotel, there is an eatery called Pak Ndut Bebek & Gudeg. We had the chance to savor the Gudeg which is a traditional food originated here. Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).
There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. I think we had the dry Gudeg.
Check out the table and seats!
We had the opportunity to sample the famous Soto Sapi which is another delicacy originating here. The dish is made up of beef, bean sprouts and some veggies top up with soup. It can be taken with either rice or noodles, in my case is noodles. Locals say that a long time ago, Soto Sapi is the food of choice of Kings in Yogya. With some crackers for appetizer, and a Teh Botol to wash it down, this meal is really complete. The tenderized beef and the soothing soup is such a great combo that we can't resist but to order another bowl. Wins my vote for the best dish in Yogya. This eatery is situated just next to a souvenir shop on the way to the airport, so don't miss it.
Lompia Ayam Chicken Springroll
If you feel like having a snack after the shopping madness, you can proceed to a stall next to Matahari shopping mall where you can sample the Lompia Ayam. It is made up of bamboo shoots, some shredded chicken meat and then rolled in a pastry form before being deep-fried. This delicacy is best consumed while it is still hot and fresh from the wok. We have a similar version here in Penang where we call it Poh Piah in Hokkien. Trust me, one roll might not be enough.
Lumpia are pastries of Chinese origin similar to spring rolls popular in the Philippines and Indonesia. The term lumpia derives from lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; POJ: jūn-piáⁿ, lūn-piáⁿ) in the Hokkien language. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in the Philippines and Indonesia. In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though the wrapping closes the ends off completely, which is typical for lumpia.
Bakpia in Hokkien literally translates to pork biscuit but it isn't the case for this famous pastry. Bakpia Pathok are small round-shaped Indonesian pastries, usually stuffed with mung beans , but have recently come in other fillings as well (e.g. chocolate, durian, and even cheese ). They are one of Yogyakarta's specialties named after a "suburb" in this city (Pathok) where these sweet pastries were originated. These pastries are similar to bigger Indonesian round pastries (or "pia") - the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta.
It is similar to our Tau Sar Pneah in Penang but without the animal fatty oils. That's why it is not as fragrant and why we prefer the ones here.
There are many other delicacies which we didn't manage to get a chance to sample like the Murtabak, rojak, cendol and so on...Overall my favourite dish is still the Soto Sapi.
Photos courtesy of...
HotelClub: Hotels in Yogyakarta