Gudeg

Gudeg is a traditional food of Central Java and Yogyakarta, Indonesia, which is made of young Nangka (Jack fruit), boiled for several hours in palm sugar, and coconut milk. Other spices are garlic, shallot, candlenut, coriander, galangal, bay leaves, and teak, which provides the brown pot. It 'also called Green Jack sweet stewed fruit. Gudeg served white rice, chicken, boiled eggs, tofu and/or tempeh, and beef stew made crispy skin (sambal goreng krecek).

There are three types gudeg, dry, wet and Eastern Java style. Coconut milk gudeg little dry and then a little sauce. Wet gudeg contains more coconut milk. Gudeg spicy oriental style uses Java and warmer than gudeg Yogyakarta-style, which is sweeter.

Rujak Cingur

Rujak Cingur is eat food that becomes a typical Surabaya's food, that consisted of several kinds fruits slices like cucumber, bengkoang, young mangoes, pineapples and kedondong, it is added with rice cake, tofu, fermented soybean cake, bendoyo or krai (a category of cucumber boiled) and cingur as well as vegetables (sprout, leafy vegetable& long peanuts) and was mixed with sauce or the spice that is made from the prawns fermented, chili, fried peanuts, fried onion & salt. It has called as rujak cingur because the whim spice that existence used were prawns fermented and the slice of cingur, whereas rujak generally without using these ingredients. It can be served with pincuk from bananas leaves (the bananas leaves) or bag which was usually accompanied with chips.