This dish is made from beef. The thick black spice sauce makes it undoubtedly one of its trademarks. This combination makes it even more delicious, as well as being able to hook its loyal connoisseurs.
No, this is not the typical East Java food that is meant. At first glance, it will look like rawon. The appearance is indeed similar. However, the difference will be very visible if this rawon ‘twin’ is present at our dining table.
Both do have the same characteristics. Yes, processed beef tender with black gravy. The color of the sauce from the two is the same. Both are obtained from the Pangium Edule fruit. In Indonesia itself, the fruit is known as keluak or kluwek.
Rawon’s ‘twin’ is brongkos. In contrast to rawon which represents the eastern part of Java Island, this food is the center of its distribution in Central Java and Yogyakarta. In fact, it has spread to Bali.
Twins But Different
Even though they look similar, we certainly know that identical twins still have differences, right? So, how do you tell the difference? In fact, judging from the main ingredients and sauce alone, the two seem difficult to distinguish.
We need to be more careful to find the difference. It is the character of the sauce that distinguishes the two Indonesian specialties. The color of the sauce is one of the distinguishing points between the two.
The difference in brongkos itself will be seen if we pay attention to the sauce. If rawon is served with a thick black sauce, brongkos actually appear with a more brownish black sauce.
The coconut milk mixture also makes the brongkos gravy taste more savory and thick. And, this character is not carried by his ‘twin brother’, Rawon. However, the difference will not be confusing if we are already familiar with brongkos.
Besides kluwek and coconut milk, brongkos sauce is also combined with spices such as lemongrass, lime leaves and salam; salt, sugar and tamarind. Not only that, a mixture of fine spices from galangal, kencur, candlenut, ginger, coriander, and shallots.
Another difference actually lies in the filling and additional spices. Brongkos will usually be more filled with many toppings. Not only tender meat and black gravy, tolo beans, melinjo skin, sliced cayenne pepper and beef fat are almost always part of the brongkos itself.
What’s more, brongkos is more flexible when faced with adjusting the tastes of the audience. Beef, which incidentally is the main ingredient, can even be replaced with tofu or boiled chicken eggs as alternative ingredients.
Blue Blood Food
With these characteristics and tastes, this dish is also said to be one of Sultan Hamengkubuwono X’s favorite dishes. This could be because of the early history of brongkos, which was once served by the nobility.
According to the historical record on Serat Centhini written in 1814-1823, brongkos rice is usually served for breakfast, lunch, and dinner; It is even served as a welcoming dish or a wedding ceremony.
Another source said that the name “brongkos” itself is said to have come from English and French, namely brown horst which can be translated into brown meat. Because the pronunciation is quite difficult for the Javanese, people also make it easier to pronounce it as brongkos.
Well, over time, this food began to spread freely so that it can be enjoyed by the general public. In Yogyakarta itself, brongkos can be found at a number of locations in this area known for its gudeg cuisine.
Legendary Stall Since 1950
One of the stalls that is famous for its brongkos menu is Warung Ijo Bu Padmo. Brongkos is indeed the main treat of this shop, whose interior is dominated by the color green.
The hallmark of brongkos from Warung Ijo Bu Padmo is in the large pieces of meat. The texture is soft when bitten. The sweet and savory taste that comes from the spices in the sauce is considered to be more suitable or familiar to the Javanese tongue.
This stall, which is located around Jalan Turi, Tempel District, Sleman, has its trademark in processing brongkos. The processing itself still relies on luweng, aka a large kitchen that relies on wood stoves as stoves. The goal itself is to provide a unique and authentic taste.
Established in 1950, Warung Ijo Bu Padmo has the reputation as a legendary stall with a typical Yogyakarta brongkos menu. Now, the shop has been passed on by Mrs. Eni Nugroho, who is the second generation of Mrs. Padmo herself.
Visitors can add additional side dishes or drinks that are included in the menu list. Besides brongkos rice, we can also enjoy other dishes, such as rames rice, pecel rice, soup, and empal.
To stop by, the route will be based on Jalan Magelang – Yogyakarta which will have to turn towards Jalan Turi. It is located ± 300 meters before the Kali Krasak Bridge. The turn is next to the At-Tijaroh Mosque.
The shop is about 200 meters from the fork in the road. More precisely, Warung Ijo Bu Padmo is located at Jalan Magelang No. 12, Jlegan, Margorejo, Tempel District, Sleman Regency, D.I. Yogyakarta.
You could say that this stall is at the end, because it is close to the Krasak River, which is the boundary between the Special Region of Yogyakarta and the Province of Central Java. Although the distance from the shop is quite far from the center of Yogyakarta, it doesn’t make him lose customers.
However, Warung Ijo Bu Padmo has actually opened a branch which is not far from the first location. In fact, its position can be said to be closer to the center of Yogyakarta, because it is located on Jalan Magelang – Yogyakarta earlier.
A portion of Brongkos Rice
Warung Ijo Bu Padmo itself starts to open at 7 am until their supplies run out. But usually, this stall is out of stock in the afternoon before Maghrib time. With pockets starting from only Rp. 30,000, we can already enjoy brongkos rice, a portion of which can fill our stomachs.
Indeed, the price set seems quite expensive, but it will be worth the delicious taste. Coupled with a taste whose consistency is already legendary from the concoction of this one shop.
Through a portion of brongkos rice at Warung Ijo Bu Padmo, visitors will enjoy a brongkos dish which consists of several elements other than pieces of meat. Some of them are tofu, tempeh, krecek, beans, potatoes and tolo beans (red beans).
If you want to try a menu other than brongkos at this stall, try the pecel rice which is priced at IDR 10,000 per serving. Of course, it will be more delicious if it is added with additional side dishes such as crackers, fried tempeh, tripe, bacem tempeh or even parsley. Well, if you happen to be visiting Sleman Regency, it never hurts to try tasting brongkos. As an option, Warung Ijo Bu Padmo can be a place not to be missed as a spot to try culinary delights in Yogyakarta.