Exploring Authentic Culinary Kulon Progo: From Geblek to Dawet Sambel that makes me curious



About Semarang – Behind the cold beat and the calm flow of the Progo River, the hidden traditional culinary wealth that seduced the tongue and aroused nostalgia.

Kulon Progo Regency in the Special Region of Yogyakarta is now not only known as a natural tourism destination, but also as an authentic paradise that began to be hunted by culinary explorers.

Typical food that was only known locally, is now increasingly popular on social media and is a new attraction for regional tourism.

One of the culinary icons of Kulon Progo is Geblek and Tempe Besengkun – an inseparable legendary duet. Geblek is a chewy white fried food, made from tapioca flour and garlic. Eaten when warm, it tastes light tasty.

This dish is more complete with tempeh tempeh, which is tempeh cooked with coconut milk and spices such as coriander, galangal, and bay leaves. The taste is tasty, spicy, and very suitable as a side dish of breakfast or afternoon snack.

No less interesting, there are Growol and kethak – the classic pair of processed cassava fermented and semangit fried tempeh spicy spicy seasoning. This food used to be often served in the morning by the village community, but now again on the rise because of its uniqueness.

This dish can be found in Wates Market, Sentolo Market, or traditional stalls around Pengasih and Nanggulan, especially in the morning. The distinctive and authenticity makes it increasingly sought after by tourists.

One of the most unique culinary is dawet sambal. Different from dawet in general, in Kulon Progo, this dawet is served in spicy sauce based on garlic, chili, and tamarind.

The sensation of spicy, savory, and fresh in one bribe can only be found in areas such as Pripih Hamlet, Banjarasri Village, Kalibawang, or at traditional culinary events such as the Tiban Market.

In addition, Wandene Mbah Sri Manthe in Kalibawang offers an authentic hometown experience. Wandene – Sayur Santan Santan Simple – served with fried waders, creating a blend of flavors that carry childhood memories.

Not to forget, Mangut Beong, processed fish typical of the Progo River with spicy coconut milk sauce, is a favorite for lovers of spicy savory flavors.

Closing a culinary adventure in Kulon Progo, Wedang round Menoreh is ready to warm the night. The combination of brown sugar ginger sauce, sticky rice beans, and fro gives a warm taste that fits enjoyed in the highlands of Menoreh.

Kulon Progo is not just a matter of enjoying the scenery, but also about absorbing the story in every bite.

Not surprisingly, the traditional culinary charm is now increasingly inviting tourists to come and taste the wealth of taste that is timeless. ***





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