Bakpia is a food originating from China. His real name is Tou Luk Pia which means pia cake which contains green beans. Initially this local food is produced in Pathok, Yogyakarta. Over time, these food producers increase with each of their innovations. Currently this food is found in many places and has many types of flavors. The tourists are no longer difficult to find food that can be used as souvenirs.

The Famous Bakpia Yogyakarta

If you have the opportunity to visit the city of Yogyakarta, you will definitely see lots of advertisements about Bakpia outlets. Which of these outlets will you try? To help you, here we provide some information related to the famous Bakpia Yogyakarta.

1. Bakpia Pathok 25

The first known Bakpia Yogyakarta is Bakpia Pathok 25. In Yogyakarta there are actually bakpia brands based on numbers, one of which is Bakpia Pathok 25. But this number certainly does not necessarily describe its quality.

Bakpia Pathok 25 can be said to be the pioneer of Bakpia in Yogyakarta. So as an initial recommendation, Bakpia Pathok 25 could be an option. The location of the outlet is easy to reach because it is close to Malioboro Street.

• Address: Jl. Bhayangkara Ng 1 No.1, Sanggrahan, Ngampilan, Kota Yogyakarta, Special Region of Yogyakarta 5132
• Opening hours: 8:00 a.m. – 4:00 p.m.

2. Bakpia Patuk 75

Another famous Bakpia and has been around since the beginning is Bakpia Patuk 75. Bakpia Patuk 75 is also like Bakpia Pathok 25 which is produced by traditional methods until now. In the midst of new bakpia product innovations that have sprung up, Bakpia Patuk 75 and Bakpia Pathok 25 have survived with original tastes.

• Address: Jalan AIP, Jl. Karel Sasuit Tubun No.75, Ngampilan, Yogyakarta City, Special Region of Yogyakarta 55261
• Opening hours: 07:00 a.m. – 10:00 p.m.

3. Bakpia Kencana

Bakpia Kencana has an appeal on its thin bakpia skin so that it has more filling. There are also variants of dried bakpia and wet bakpia in addition to its flavor variants. This dry and wet variant will affect the durability of the bakpinya. When used as souvenirs to be taken outside the region, dry bakpia is more durable.

• Address: Jl. HOS Cokroaminoto No.16, Pakuncen, Wirobrajan, Yogyakarta City, Special Region of Yogyakarta 5253
• Opening hours: 07.00 a.m. – 08.00 p.m.

4. Bakpia Djava

Bakpia Djava is famous as a bakpia that has traditional recipes, but does not use brands that use numbers such as Bakpia Pathok 25 and Bakpia Patuk 75. From its brand, it can be seen that this product retains its traditional characteristics.

• Address: Jl. Karel Sasuit Tubun No.93, Ngampil, Yogyakarta City, Special Region of Yogyakarta 55261
• Opening hours: 08:00 a.m. – 11:00 p.m.

5. Bakpia Citra Premium

Another famous Bakpia that is often a recommendation for souvenirs after traveling is Bakpia Citra Premium. With the presence of many Bakpia that maintain their traditionality, Bakpia Citra Premium has a more modern look. That said, Bakpia Citra Premium was the first to innovate to make Bakpia look modern.

• Address: Jalan Pandean II Gang Legi No. 20, Condongcatur, Depok, Candok, Condongcatur, Kec. Depok, Sleman Regency, Special Region of Yogyakarta 55281
• Opening hours: 07.00 a.m. – 10.00 p.m.

6. Bakpia Merlino

Merlino Shop is a cake shop located in Yogyakarta. But starting in the 2000s, the Merlino store produced Bakpia with durian, green tea and black flavor variants.

• Address: Jl. R. E. Martadinata Blok B No.24, Pakuncen, Wirobrajan, Yogyakarta City, Special Region of Yogyakarta 55253
• Opening hours: 07:00 a.m. – 10:00 p.m.

7. Bakpia Kurnia Sari

Another famous Bakpia recommendation that is often a souvenir after traveling in Yogyakarta is Bakpia Kurnia Sari. Bakpia Kurnia Sari produces bakpia which are relatively larger in size compared to other bakpia producers. Regarding the variant of taste, Bakpia Kurnia Sari has the same flavor as Bakpia in general.

• Address: Jalan Glagahsari 91, Warungboto, Yogyakarta 55164
• Opening hours: 8:00 a.m. – 4:00 p.m.

8. Bakpia 145

The next recommended Bakpia is Bakpia 145. Bakpia 145 is another traditional bakpia besides Bakpia Pathok 25 and Bakpia Patuk 75.

• Address: Jl. Gambiran No.67A, Pandeyan, Umbulharjo, Yogyakarta City, Special Region of Yogyakarta 55161
• Opening hours: 08.00 a.m. – 09.00 p.m.

9. Bakpia Soemadigdo

Bakpia Soemadigdo is characterized by soft skin and more filling than traditional bakpia. This Bakpia can be said to be genre like Bakpia Kencana.

• Address: Jl. Ireda No.11, Prawirodirjan, Gondomanan, Yogyakarta City, Special Region of Yogyakarta 55121
• Opening hours: 08:00 a.m. – 08:00 p.m.

10. Bakpiaku

Bakpiaku is a Yogyakarta bakpia with a modern look. This can be seen from the taste, presentation and packaging. Bakpiaku can be said to be a premium genre, but it is still of a quality below Bakpia Citra Premium.

• Address: Jl. Gajah Mada No.60, Purwokinanti, Pakualaman, Kota Yogyakarta, Special Region of Yogyakarta 55112
• Opening hours: 08.00 a.m. – 09.00 p.m.

Here you go, some of the recommended Bakpia brands for you. Actually there are still other producers whose numbers are even more numerous. But some of the ones listed above are still the most favorite. Hopefully this information can provide assistance to you to choose your favorite bakpia products. If you take a vacation together with Yogyakarta Tours, you can buy bakpia wherever you like without having to be confused looking for transportation.

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We recommend some Javanese dishes below for those of you who are traveling to Yogyakarta. We recommend these dishes for various reasons. One of them is that the cuisine is favored by foreign tourists.

1. Gado-gado

The dishes that contain vegetables and peanut sauce seasoning turned out to be liked by foreign tourists. Some tourists who like this vegetarian cuisine, among others, come from Norway, Finland, Denmark, Iceland, and Sweden. Sweet and slightly spicy peanut sauce is what foreign tourists like.

Besides gado-gado, other foods with peanut sauce that are liked by foreign tourists are karedok and pecel. Preferred peanut sauces are usually made manually, i.e. peanuts are crushed manually not using crushers such as blenders and so on.

There are also those who add mashed boiled potatoes to gado gado sauce. Boiled potatoes are cooked together with peanut sauce then topped with fried onions. A little fried chips or crackers. Gado-gado can be eaten just like a salad with peanut sauce, but can also be eaten with white rice or sometimes also served with rice cake. All depends on the taste of each and every place that is different variants of gado-gado can be different.

2. Satay

Dishes that are processed by roasting process do taste good. You will find this version of the Indonesian kebab in various places in Indonesia. The sweet taste also seems to be the reason why foreign tourists like satay. International dishes such as satay include yakitori from Japan, shish kebab from Turkey, shashlik from Caucasian, chuanr from China, and sosatie from South Africa.

Chicken satay is a popular menu from Madura. This menu is a menu that has been chosen by many foreign tourists. The presence of peanut sauce or seasonings in these foods is preferred by foreign tourists. Satay also has many variants of meat, ranging from chicken, beef, and also goat. In fact, in some areas of Java there are also variants of rabbit meat satay or even snails. Apart from soy sauce and beans, the satay menu is usually accompanied by pickles from sliced ​​shallots, cucumbers, and cayenne pepper. Satay is eaten with warm rice or served with rice cake or diamond.

In addition to rendang typical of West Sumatra, satay is listed as ranked 14th in the 50 Most Delicious Dishes in the World through a reader poll held by CNN Go in 2011. Satay with sweet and slightly spicy flavors is a favorite choice.

3. Gudeg

Yogyakarta specialty food is also sought after by foreign tourists while on vacation to Indonesia. Warm is a processed food made from jackfruit cooked with sugar and coconut milk. The presence of sugar and coconut milk makes warm and sweet and savory taste.

It takes several hours to process this dish. Gudeg brown color is produced from teak leaves which are cooked together with other ingredients. Warm cooked with rice and served with thick coconut milk or areh, chicken, eggs, tempeh, tofu and krecek fried chili sauce.

Yogyakarta’s special food is also known by foreign tourists. Many European and Australian tourists like this food. Because many foreign tourists like it, this dish is now packaged in cans that can be sent abroad to meet market demand.

4. Tempeh

Foods made from soybeans turned out to be popular among foreign tourists. This food has been around since ancient times. Tempe is favored by foreign communities such as Japan, Korea and China. They like the unique taste of tempeh and this food can be processed into a variety of delicious dishes.

Tempeh can also just be fried by adding a mixture of salt and onions. The taste is quite tasty and can be crispy if cut thinly before frying. Many vegetarians around the world have used tempeh instead of meat. As a result, tempe is not only produced in Indonesia but also in many places in the world.

5. Bakso

Balkso are meatball that is popular throughout Indonesia. But some say bakso are meatball soup. Throughout Indonesia, there are many bakso variants, but all of them include three main ingredients namely broth, noodles, and round ground beef.

What distinguishes baksos with other similar dishes is the chewy texture of the rounded ground beef. Although bkaso are known as street food, bakso can be found anywhere from low-class restaurants to fancy restaurants. Complement is also added, usually dumplings, boiled eggs, or tofu.

Those are some Javanese cuisine that are liked by foreign tourists. If you plan to visit Yogyakarta, then don’t miss the delicious Javanese cuisine. You can buy it in various places in Yogyakarta at affordable prices. For more details, you can contact the Yogyakarta Tours travel service provider. You can consult about your tour, destination and also dishes that you want to enjoy when traveling.

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Indonesia have so many traditional dish that have unique form and complexity, most of them are so popular around us. One of the most popular one is Gudeg. Gudeg or we can say it in English as green jackfruit stew is a very sweet traditional dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark. Gudeg is a traditional dish from Yogyakarta, but any source also tell that Gudeg is from Central Java. Nowadays Gudeg become very popoular in Indonesia, we can find it almost in every place in Indonesia, not only in Yogyakarta. There are many special and unique things that we can find in a Gudeg dish.

Gudeg has unique and special not only in the taste of dish, but Gudeg has unique history also. The name ‘Gudeg’ has a story behind it. The story is that long time ago there is a couple lived in Yogyakarta. The husband is from England, and the wife is a Javanese girl. The husband called the wife with ‘dek’. One day the wife was confused what must she cook for the husband, then the wife found an old recipe with made from young jack fruit. Finally, the wife cooked it, and when the husband come, he try the dish, he like it and say “Good dek ..”. Becuse the wife was very happy to hear that, she talk to their neighbors, and than for a long time, the spell ‘good dek’ transform to Gudeg and become the name of that dish which made from young jack fruit. Beside the history of the name Gudeg, there is also another history, history when the first Gudeg found. However, there is a missed thing when actually the history when Gudeg found is still a mistery until know. No source can tell this history, but if we ask a people who have lived in the era of Indonesia’s Independence, many of them will tell you, that at that time there are many jackfruit’s tree at Yogyakarta and Central Java. So, Jackfruit is become one of the main dish at that time.

Other Special is that Gudeg have many variation of dish. The first one is Wet Gudeg or in the origrinal name we say it ‘Guded Basah’. Wet Gudeg use more coconut milk or use semi-fluid coconut milk, so they wet. Because of that, wet Gudeg just has short time expired. The colour of Wet Gudeg is brighter than the other variation of Gudeg. Other type of Gudeg is ‘Gudeg Kering’ or in english we can say it as Dry Gudeg. Dry Gudeg is the most popular Gudeg nowadays . Dry Gudeg use thick coconut milk, so that they dry, and we can save it for a longer time and we can also bring it for far travelling. The third variation of gudeg is ‘Manggar Gudeg’ . Manggar Gudeg is rather difficult to found. Manggar Gudeg use different main ingridient because they use the flower of Jackfruit tree (Manggar) as the main ingridient.

Gudeg is a complex dish if we look it from the way to cook this dish. Cooking Gudeg needs long time. Before cooking, we must have many ingridients like young jack fruit, coconut milk, palm sugar, teak leaves, and seasoning. Palm sugar and teak leaves will make gudeg ‘s color is brown. To cook it, we must boil it as long as 24 hours or more for steam the sauce. We do it in a firebox. For the sauce, we must make it until it turns dark brown . But, what in this text it is just a simple process, if you want to cook it, you must study it more because the complete recipe is very complex.

There are also a unique thing in the way people serve Gudeg. The first one is The Side Dish of Gudeg. To enjoy Gudeg there is a sauce, named Areh, which made from coconut milk. Then there is a special side dish named ‘Sambal goreng Krecek’ or in English we can say it a stew made of crisp beef skins. From the name we know that it is made from crisp beef skins. People usually eat Gudeg with chicken, egg, tempe and tahu. But, it is not in the usually case. They are cooked in hard boiled, the color is very dark brown. The process as same as Gudeg cooking process. Not only Side Dish, Gudeg also have unique at the container. The first is Gudeg Jugs. Gudeg jugs is a container of Gudeg like a big bowl made from clay. This kind of container is usually to bring a lot portion of Gudeg, but in many seller we must buy it, not free. The free and simple one is Besek. Besek is a container of Gudeg, it is a box basket made from rattan. Besides of that, nowadays, there is another kind container of Gudeg in the modern form. There is Gudeg in can. Ya, with this kind of Gudeg you can buy Gudeg just from the internet.

When you want to buy Gudeg, there is like an options are you want for the low price one or the expensive one. If people want the cheap one, they can go to the Gudeg seller in the street, actually there is many kind of this seller in Yogyakarta and Indonesia. However if you want the complete and expensive one, you can go to the Gudeg restaurant. There have more complete side dish, and you can found the unique container there.

In Summary, Gudeg is a unique, special, and complex traditional dish from Yogyakarta, which now become very popular in Indonesia. Now, we as an Indonesian must save gudeg and develope it more with our creativity.

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