JOGJA SPECIFIC CULINARY (Brongkos)

Its main ingredients are onions, garlic, pecan, coriander, coconut milk and "Kluwak" (Kluwak gravy is what makes the color to black). While the supplementary materials are peanuts, tofu, eggs or beef.

Jogja people used to call 'Jangan', brongkos is a very typical type of food. This Brongkos is a traditional food of Yogyakarta's ancestral heritage. This culinary is very interested domestic and foreign tourists.

The main ingredients are onion, garlic, pecan, coriander, coconut milk and kluwak (Kluwak is what makes the color of the sauce to black). While the complementary ingredients are peanuts, tofu, eggs or beef.

This blackish-brown food is very rich in spicy flavors to attract culinary hunters. The price of brongkos it's varied and relatively cheap which is about Rp 8.000 / portion. Surely the price of brongkos adjusted with market price of its raw materials.

Some places that sell (Jangan) Brongkos and it tastes good enough in the west Market Paste, street Magelang Km. 18. Maybe its relative, However, Brongkos can be hunted in all traditional markets in Yogyakarta (Including Bringharjo or Sargede market).

This traditional culinary also faces the challenges of the development of the era, its existence began to disappear because of losing competitiveness with new food menu that is instant and modern, so it needs to be preserved as a cultural characteristic of the nation.

BRONGKOS RECIPES :
Ingredients For Cooking Brongkos:
-200 gr brisket, cut into pieces
-100 gr fried tofu
-150 gr tolo beans, soak
-25 gr melinjo skin
-50 gr leaf melinjo750 ml coconut milk
-15 pcs red chili pepper
-2 btg lemongrass
-2 leaf laurel
-2 cm galangal, crushing
-2 leaf orange leaves
Ground spices:
-3 cloves of garlic
-5 pcs of red onion
-3 bh kedwek, take the contents
-3 btr pecan
-2 tsp coriander
-2 cm kencur
-1 tsp salt
-1 tsp brown sugar

How to Make Brongkos:

• Boil the meat with water over low heat until tender.
• Heat the oil, saute the finely ground spices until fragrant, remove.
• Pour into the meat stew, add lemongrass, bay leaves, orange leaves, tolo beans, boil until soft.
• Pour the coconut milk, cook until boiling, put fried tofu, melinjo skin, melinjo leaves and red pepper, cook until the spices soak, lift.