Javanese cuisine

Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.
Javanese cuisine is largely divided into three major groups:

• Central Javanese cuisine (masakan Jawa Tengah)
• East Javanese cuisine (masakan Jawa Timur)
• Common Javanese dishes

There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine.
Rice is the common staple food, and served with every meal. Gaplek, or dried cassava, is sometimes mixed into rice or replaces rice. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniment to rice.
Almost 90% of Javanese are Muslim, and consequently, much of Javanese cuisine omits pork. Few ethnic groups in Indonesia use pork (and other sources of protein considered haram under Muslim dietary laws) in their cuisine, most prominently Balinese cuisine, Indonesian Chinese cuisine, and Manado cuisine.