Restaurant concept for the moneyed identical to the modern atmosphere. But such conventions do not apply to some diner 'class vendors' in Yogyakarta. Although the concept of their trade is very traditional, yet they are also deep pockets willing to stay in line to get lamauntuk ordered a plate of food.
Simple shop with a place and pernagkat simple, but the flavor will not be easily forgotten. Some of the usual simple shop made a 'recreational' bourgeois include:
- Soto Eldest Tugu station shop located in the south parking Tugu Station
- Soto Cak Noer is located in Jalan Cebongan
- Es Teller is located in the north Kridosono Sport Hall Kridosono
Although modernization has explored almost all joints of life, but these stalls fans never abandoned. Marketing concepts they rely solely on 'mouth' customers who had experienced food delicacy ever to enjoy their cooking.
Fanaticism was keenly felt by Maryono, owner of monument Eldest Soto. "Amazing", he said, there are customers that since the student to a high state officials still likes 'hanging out' in his stall that can be said has not changed since the first.
"When the month of June-July, during school holidays, a former student who used to hang out here are still often reminisce. Most often yes sir Mahfud MD (former Minister of Defense), and Mr. Hasbalah (former Men HAM) ", the story Maryono.
The same also spoken Cak Noer, owner of Soto Cak Noer. Most customers were in school a long time since high school and college days when he was starting a business by encouraging local soup gerobag Poncowinatan 1982'an year. "Until now, though the shop has moved several times, I'm still looking for customers and the customers to stay here", explained Cak Noer.
Es Teller Kridosono while so attached to the graduates of GMU students and SMA Negeri 3 Yogyakarta. "When they vacation to Yogyakarta, they must have made a stop, even though it was a public officer. Even they sometimes bring their entire family. Here they were told when they spent time in college or school in Yogyakarta ", explained Adi Winuranto Es Teller Kridosono owners.
Nostalgia Store, could be an appropriate title. Although there is little innovation, it was clearly done as a pleasure enhancer. However, traditional cuisine and atmosphere can not be engineered. If you come to Yogyakarta sempatkanlah stop at places to eat this, who knows could be your Nostalgia Store, too. (Jo)
Some other traditional eating places recommended:
- Cow Soto Pak Soleh, located on Jl. HOS Cokroaminoto
- Gudeg Permata, located on the west theater Permata
- Bami Bu Ning, located at the bridge west of Taman Sari
- Bami Kadin, located in the western Church Bintaran
Calling gudeg Jogja, our memory will be automatically settled on a village that lies east of the North Square of Sultan Yogyakarta. From this village, cuisine-based 'category' has become popular until around the world. No wonder tourists visiting Yogyakarta feels incomplete if it did not eat gudeg in this place.
Gudeg stalls that lined the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet's mother was the first to pioneer the business gudeg shop in 1942. A few years later gudeg shop in the area increased two, namely Public gudeg Sari and Public Mix Mother Gudeg Djuwariah which became known as Yu Gudeg Djum so well known until now.
All three shops are able to survive gudeg up to 40 years. Unfortunately, in Sari Mix Public 1980'an closed. Only 13 years later came another shop with a label Gudeg gudeg Mother Lies. And until now, gudeg stalls lining the streets of this Wijilan no less than ten pieces.
Gudeg Wijilan flavor is distinctive, different from the gudeg in general. Gudegnya dry with a sweet taste. How to cook it any differently, young jackfruit fruit (category) boiled over wait for about 100 degrees Celsius for 24 hours to evaporate the liquid.
As a complementary side dishes, chicken meat and duck eggs are then boiled dipindang. While taste is a blend of spicy vegetables and sambal tempe krecek.
This Wijilan gudeg resilience is suitable as a gift, because it is a dry gudeg, it is not perishable and can last up to 3 days. No wonder the gudeg of this Wijilan already "flying" to berpabagi corners of the country, even the world.
The price is also varied, ranging from Rp 20,000, - to Rp 100,000, -, depending on the selected side and type of packaging. Some even offer economical package USD 5000, with side dishes of tofu, tempeh, and eggs.
As packaging gudeg-gudeg elsewhere, by-the typical Jogja can be packaged interesting using 'besek' (place of woven bamboo) or use 'kendil' (urn of baked clay). Even more unique, some of this Wijilan gudeg seller will be happy to show the process of making gudegnya if visitors want.
In fact, on stall Gudeg Yu Djum offers tour packages for cooked dried gudeg who want to cook your own. You will receive direct referrals from Djum Yu. All day you will learn to make gudeg, from start chopping 'category', seasoning mix, making eggs Pindang, until the gravy dries gudeg on the fire.
Completing gudeg rice dish will be more appropriate Wijilan drink the pot with a sugar cube. Guaranteed you'll be hooked.
