Indonesia Cultural Heritage

In the Javanese word, 'uwuh' means rubbish. And 'wedang' is like a hot drink. So, if we compare the two words, the meaning becomes rubbish drink. How is scary?
But, don't be suspicious first. This is not the real rubbish, like waste paper or waste vegetables. It's only a name which represents the wedang uwuh made by much kind of herbs, as clove, lime leave, secang, nutmeg and cinnamon. All put in a glass, look like a rubbish bin.

              Wedang uwuh made by local people from a local area named Imogiri, south Jogjakarta city. It's kind a unique and traditional drink from the ancient time. There are no sources which explained about the creator of the herbs. It's just like another popular drinks like 'wedang ronde' (drink made by roasted peanut), wedang jahe (drink made by ginger) and many others.

             Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candle nut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew.
Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (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

                                                                                  
                 Getuk (Javanese: Gethuk) is a snack food made ​​with the main ingredient cassava or cassava. Getuk the foods that are easily found in Central Java and East Java. Making getuk start of cassava in peeled and steamed or boiling, after being cooked and then ground or milled and then polished by means of sugar and sweetened food coloring. For servicing are usually sprinkled with grated coconut.

Getuk known there are two kinds,

• Getuk, when cassava is ripe at the temperature is hot sprinkled with small pieces of brown palm sugar so that the uneven impact of this getuk rough shape. The result should look like bellow