This is a BLOG version of a Video guide I did on YouTube:

Hello adventurers!

Welcome to Yogjakarta (also known as Jogjakarta), one of the richest food capitals in Indonesia. In this post, I’ll take you on a foodie journey to try out some of the best local food in the city.

If you haven’t tried any of these dishes, you haven’t been to Jogja! Let’s begin!

Soto Kadipiro

Our first stop is a local legend, Soto Kadipiro. This street is full of family restaurant chains, but the one said to be the real deal is this one.

The soup smells so welcoming with the lime and all the spices. It’s a light soup with impeccable taste of fresh chicken stock. From what I’ve read, they make their soup fresh every morning. That’s why I was there early very early in the morning just to make sure I can get a taste of this. The chicken also did not disappoint, strikingly tasty and tender.

Kopi Klotok

Next up is a local favorite, famous for their Pisang Goreng, which are their Fried Banana Fritters. They are very popular, that I had to get on the banana waitlist.

The sweetness of the bananas was so subtle yet so succulent. The sweetness wholly hugs onto your taste buds begging you for another bite. The outside of the banana is wonderfully crispy, while the inside are fluffly cloud nine.

This is a joy to eat!

I actually almost left “Kopi Klotok” without trying their Kopi (coffee). Of course I had to go back in and buy myself a cup. Imagine going to a Steakhouse without eating the steak!!

About the Coffee: I got the black coffee. Upon tasting, it tastes like liquid Kopiko! It’s sweet, fragrant, and for some reason, quite creamy. It’s very enjoyable. It lets you forget a little bit about life and just enjoy the coffee moment.

They are a traditional kitchen that also sells many local foods. All the food is self-service, and you can take as much as you want.

It’s very homely here. Everyone just sits around the tables and tikars with their families eating together.

Es Doger Bang Firman

Now, we’re going to try one of the Jogjakartan desserts.

We’re literally at a street side getting dessert. There’s a slight smell from the drain beside us, but other than that, all good.

Except… a bee is trying to eat my dessert! That’s how you know it’s sweet. I guess I have to ask him to BEE GONE.

On visual inspection, we can see some bread, ice, chocolate, pink syrup, and condensed milk.

On tasting, there’s a noticeably nice sweetness. It’s almost like bread ice cream. There’s a floral sweetness as well from the pink color syrup.

Digging deeper in, we find glutinous black rice that gives a subtle sweet and chewy texture. Which I like very much.

Though I feel it would be better if it were served in a bowl, so you could access the different ingredients. When it’s in a cup, I need to finish all the breads before I can reach the bottom.

Honestly, it’s not bad for a dessert, but I wish they could open shop in a more desirable location. I think people more concerned with sanitary standards will be quite put off to come here. I saw a few flies flying around- I hope I’ll be fine!

Rujak Ice Cream Pak Nardi

This next dish blew my mind for its uniqueness. It’s the first time I’ve heard of this. Rojak is an Indonesian dish of fruits and vegetables served with sweet peanut sauce.

I thought it would be rojak flavored ice cream, but it’s literally rojak with ice cream as topping.

Tasting the ice cream first, it’s normal. BUT with the rojak… Oh, it’s funky, but not in a bad way. The rojak taste is distinct on entry, and then you feel the coldness of the ice cream, the sweetness, then they all blend and mix together.

The resulting flavour is actually quite nice. Similar mouth feel to waffle-IceCream. I didn’t expect the taste to be like this. The rojak flavour, ice cream texture, and temperature, really emerged a new world of gastronomic experience. It’s definitely a very unique experience.

Mangut Lele Mbok Marto

Mbok Marto is a legend who’s 94 years old (as of 2024) and still cooking.

Upon arrival, I just went straight into the kitchen and grab myself 2 plates of Mangut Lele (soupy grilled catfish).

The lele easily tears off the bone, but I still had to be very careful of the rib-bones. When eaten with the mangut(sauce)…. It was so spicy! Flavour wise, the catfish is very fresh and it was grilled really well.

It’s really a shame that I can’t take too much spice. Luckily even just a small amount of sauce delivers the truckloads of flavour with just enough hotness for me. What makes it more challenging for me was… This chili is the kind that gets spicier over time.

When I tried the lele without the chili, the comparison with the saucy lele is a world away.

I actually took 1 plate with all the sauces, and 1 plate without because although I like spicy foods, I can’t really take too much of it. I was going to just eat the plain lele if the sauce is too spicy. But here I am gorging on BOTH of them.

The lele WITH the sauce is very much nicer. The slight fishiness of the catfish, the smokiness of the grill, all complements really well with the kick of the spice. I’ve never tasted this flavour profile before, and I am glad I have.

I really wanted to call 911, because there was a fire… in my mouth!

Sate Klatak Pak Pong

Unlike normal satay that’s served with sweet peanut sauce, at Sate Klatak you’ll get big chunks of satay served with broth. All the satays here are prepared fresh on the spot.

Indeed, the satay is VERY big. It’s almost as thick as my thumb.

Upon tasting, the meaty parts are very tender and very juicy. The fattier part could be very chewy, but still bursting with flavors. It’s best to eat the lean and fatty pieces together.

The satay was excellently grilled, evident from the visual sear marks and the distinct smoky flavour in the meat. Nice.

The Kecap-chili sauce is also a great complement.

About the broth soup…. Surprisingly, it tastes very light, and was fantastic to eat with the rice. All the notes of the broth really comes out with the fluffiness of the rice.

I was wondering: Why is it called Sate Klatak? Upon searching, the origin story of the name satak is said to be from the sound that the satay makes when it’s grilled. Supposedly when the satay is salted and put onto hot coal it would make “klatak klatak klatak”

Bakmi Jowo Mbah Gito

Bakmi is a common noodle dish in Java. This Bakmi by Mbah Gito has been here for a while and I was very curious what made it so popular. This is even frequented by high-profile figures in Indonesia.

I got myself the bakmi goreng. There are pieces of chicken, and beef among the noodles, topped with spices and fried shallots.

When the meat and the noodles exploded in a burst of umami when they entered my mouth. It’s a good bakmi!

I wish to go back to try their soup bakmi.

Bakpia 25

This last one is a very small and easy to eat snack. It’s the Bakpia. It’s essentially a sweet bean roll! There are a lot of stores selling Bakpia in Jogja, but from the local reviews, the number 25 is the best tasting one.

I wanted to show you guys how they made it, but looks like it’s a company secret. But it’s okay, I’ll still show you the eating.

When it’s fresh, you can feel the skin is a bit moist. That moisture is the one that makes it chewy and juicier when you eat it. You can see the mung bean paste inside. I love it when it fills my mouth and excites my taste buds with all the sweetness. This will be PERFECT with some tea or coffee. It’s an excellent snack item, definitely a Jogjakartan favorite.