Sego Oyek Recipe from Kebumen, Central Java

Sego Oyek is a traditional dish from Kebumen, Central Java, made from *oyek*, a form of cassava rice. It was once a common staple food during difficult times, particularly when rice was scarce. The unique flavor of *oyek* comes from fermented cassava, giving the dish a subtle sour taste. Paired with side dishes like fried tempeh, tofu, and sambal, Sego Oyek offers a deliciously humble culinary experience.

Here’s a detailed recipe to prepare Sego Oyek for about 4 servings.

Ingredients:

**For Oyek:**

- 500 grams of cassava

- 1 liter of water

- 1/2 tsp salt

Nasi Gandul: A Unique Dish from Pati, Central Java

 Nasi Gandul is a beloved traditional dish from Pati, Central Java, known for its rich, savory flavors and unique serving style. This dish is a combination of rice served with a flavorful beef stew cooked in a spiced coconut milk broth, accompanied by various side dishes. It’s a dish that reflects the cultural and culinary heritage of the Pati region. The word "gandul" in Javanese means “floating,” referring to how the rice is slightly submerged or “floating” in the broth when served.

Here’s how you can make Nasi Gandul at home:

 Ingredients:

For the Beef Stew (Kuah Gandul):

- 500 grams of beef (preferably beef brisket or shank)

- 1 liter of water (for boiling)

- 400 ml thick coconut milk

- 2 bay leaves

- 2 kaffir lime leaves

- 1 lemongrass stalk, crushed

- 2 tablespoons of sweet soy sauce (kecap manis)

- Salt and sugar to taste

- Oil for sautéing

Spicy Mangut Recipe

Mangut is a traditional Indonesian dish, often made with catfish or other types of fish, and cooked in a spicy coconut milk sauce. Here's a recipe for a spicy version of Mangut:

Ingredients:

500 grams of catfish (or any firm white fish)

2 tablespoons of lime juice

Salt, to taste

3 tablespoons of vegetable oil

1 stalk of lemongrass, 

smashed 2 bay leaves

3 kaffir lime leaves

400 ml coconut milk