Ketoprak

Ketoprak is one kind of Indonesian food using a diamond is easy to find. Usually diamond sold using the stroller on the streets or on the sidewalk. Especially in the area Batavia, Jakarta.

Its main components are tahu, rice noodles, cucumber, bean sprouts and can also be equipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of fried shallots. It can also be served with crackers or chips extra melinjo. Some versions include tempeh and others as components.

Kerupuk

Kerupuk or snack krupuk are made from tapioca flour batter mixed with ingredients such as shrimp or fish flavor. Crackers made by steaming batter before thinly cut, dried in the sun and fried with a lot of cooking oil.

Textured kerupuks crisp and is often used as a complement to a variety of Indonesian food such as nasi goreng and gado-gado.

Kerupuk udang dan kerupuk ikan are the most common type found in Indonesia. Crackers cheap as chips or crackers aci mlarat only sago mixed dough made from salt, food coloring, and MSG.

Kerupuk are usually sold in packaging that has not been fried. Cracker fish of species that are difficult to expand when fried are usually sold in the form of already fried.

Kerupuk kulit (krupuk from skin animal cows, hen, and else) or Kerupuk ikan(fish) that are difficult to expand need to be fried twice. Crackers should be fried first with cooking oil low temperature before being transferred into the pan containing hot cooking oil.

Kerupuk kulit (kerupuk jangek) is a cracker that is not made of tapioca flour dough, but from cow or buffalo leather is dried

Emping

Is a kind of snack chips made by crushing the raw material (usually seeds melinjo) until smooth and then dried in the sun.

Making emping with roast melinjo melinjo begins, then peeled and thinned with a sort of an iron hammer. These foods are produced by small and medium scale entrepreneurs, for example in Batang especially Sub Limpung, Magetan District, East Java, or in Bantul district. Chips partly exported to the Middle East.

Actual empings can be of any material, provided that they contain enough starch. There are chips made from ears of corn (by craftsmen in the area of Yogyakarta) and from tubers puzzle.

Emping are also included in preparing the porridge, gado-gado, ketoprak, and so forth. As a stand-alone snack chips are also sold in the form of chips Balado.

Getuk

Getuk (Java: Gethuk) is a light meal (snack) made with the main ingredient cassava. Getuk a food that easily found in Central Java and East Java.
A song popularized by Nurafni campursari Octavia using the name of this food as its title.

Getuk Lindri

Snack market-based cassava is often found in our traditional markets in our respective regions. This cake is usually served with coconut ointment.

Getuk Pisang (banana)

It is based getuk of bananas originating from the town of Kediri

Serabi

Serabi is one of the snacks or snacks that originated from Indonesia. Similar pancake pancakes (Pannekoek or pannenkoek) but are made from rice flour (not white flour) and given a sweet liquid broth (usually from sugar palm). This sauce varies according to r6946egions in Indonesia.

Gudeg

Warm (gudheg Java language) is a special food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously.Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek.

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style 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 most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because teak leaves is absent. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as "Kota Gudeg" (city of gudeg).

Bakpia Pathok

Bakpia Pathok actually inspired by a comestible which originated from China named Tou Luk meaning Pia pia (cake), green beans, then after being taken to Indonesia and first emerged as an industry in 1948 at Jalan Pathok, the comestible was named bakpia Pathok . Now the road has been renamed Pathok Aip KS Tubun Street. At that appearance was pioneered by bakpia Pathok Heroine and bakpia Pathok 75. Initially still fairly small business, and only about 1989 comestible which eventually became the characteristic of Yogyakarta was beginning to become popular and start popping Pathok bakpia other home production such as bakpia Pathok 21.25, 555, 770 is also still much more to adjust to the number road where bakpia production house is situated.

Before being so many variants in content and packaging, bakpia Pathok has only one variant of the contents of green beans. Because competition is so tight and the growth of entrepreneurs who really mushroomed bakpia make so many variants of the content developed by home-based entrepreneurs, such as cheese, chocolate, pineapple, durian, jackfruit or black beans.