Sogan Village Resort

Travel anywhere on the island of Java and you will see antiquated and traditional Javanese houses dating from the previous centuries. These places are airy, very large and beautifully constructed. And, you will see a lot that are rundown and dilapidated. It would be great if you could ‘fold up’ all these buildings and carry them to one place and create a grand village. Not such a crazy idea!.

Abandoned traditional Javanese houses dating back to the 19th century have now found a new home at Sogan Village Resort, located some 10 kilometres to the north of Yogyakarta, a unique culinary and cultural recreation destination that offers traditional cuisines and cultural attractions.Built on some 3,000 square meters of land, at Sogan Village visitors can partake of the pleasures and tranquility of village life within an authentic, traditional Javanese atmosphere.

Bakmi Jawa

Noodles are popular among the nations. It's came from the ancestor of China then spread everywhere just like a viruse. In the land of Java, it's called Bakmi Jawa. Bakmi means noodles then Jawa is Java people. It is represent the location of the noodles made of.

In Java, especially Jogjakarta, have plenty of Bakmi Jawa food stalls. It's spreading on many areas as a local tradition cullinary. Usually, the stalls name according to the owner name or where the stall is selling at. For an example, Bakmi Jawa Pak Mul, it's means Mul is the name of the owner or Bakmi Jawa Lor Kretek is noodles stalls where selling at the north of the bridge.  Then many others such as Bakmi Jawa Pak Gino, Bakmi Jawa Pak Suradi, Bakmi Kadin, Bakmi Mbah Mo, etc.

Bakmi Jawa has different taste then another noodles. This kind of noodle made of chicken which not raising on purpose. The chicken usually live on the kampoong or villages. In Javanese, it called as ayam kampung. Javanese believe that kind of chicken made bakmi more delicious.  Normally, bakmi used the yellow noodle mixed with white noodle. Then it's mix together with the chicken and cooked in a clay pot. As the popular Javanese food, Bakmi Jawa is becoming main menu. Sometimes, people eats bakmi and drinks tea with sugar cube.

Bakmi is popular to people who came to Yogyakarta. It wide spread accross age, gender or profession. Even it not expesive, just Rp 7000 to Rp 10.000, bakmi is outstanding meals. It can give you different sensation, like travel imagination from China to Java then else.

Kalasan Temple

Candi Kalasan (also known as candi Kalibening) is an 8th century Buddhist temple located 13 km east of the Yogyakarta on the way to Prambanan temple, right on south side of main road 'Jalan Solo' between Yogyakarta and Surakarta, Indonesia. Kalasan Temple is built in Kalasan village about 2 km west of Prambanan, 15 km from Yogyakarta. _It is dedicated to a Buddhist Goddess, TARA. It is 6 meters tall and has 52 stupas. This unique Buddhist temple is located east of Yogyakarta, on the south side of the main road between Yogyakarta and Solo. 

It was built in honor of the marriage between king Pancapana of Sanjaya Dynasty and a Princess of Syailendra Dynasty, named Dyah Pramudya Wardhani. It is beautifully ornamented with finely carved relief and coated with "vajralepa", a yellowish material made from the sap of a certain tree. The vajralepa functioned as an adhesive and as protection against moss and mildew, while at the same time it refined the carvings. This temple is 24 m high and its base built in the form of a Greek cross. Wikipedia.org Indonesia-tourism.com

Gudeg

Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a 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 crispy beef skins (sambal goreng krecek).

There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.