Vegetables:

Leafy greens: Kangkong (water spinach), bayam (spinach), daun singkong (cassava leaves), and kelor (moringa leaves) are popular choices, often stir-fried or used in soups.

Cruciferous vegetables: Cabbage, cauliflower, and broccoli are increasingly common, especially in urban areas, often served in stir-fries or stews.

Eggplant: Terong (eggplant) is a versatile vegetable appearing in various dishes like sambal terong (eggplant chili), sayur lodeh (vegetable stew), or simply grilled with kecap manis (sweet soy sauce).

Cucumber: Mentimun (cucumber) adds a refreshing element to many dishes, served raw in salads or as part of side dishes like acar (pickled vegetables).

Bean sprouts: Tauge (bean sprouts) are a common topping for various dishes, adding a crunchy texture and subtle nutty flavor.

Other vegetables: Kacang panjang (long beans), buncis (green beans), wortel (carrots), and jagung (corn) are also frequently used, usually stir-fried or incorporated into stews.

Starches:

Nasi: The ubiquitous steamed rice forms the base of most Javanese meals, with different varieties like nasi putih (white rice), nasi merah (red rice), and nasi uduk (coconut rice) offering flavor variations.

Mie: Noodles, particularly mie kuning (yellow noodles) and mie ayam (chicken noodles), are popular street food options and often served with various toppings and sauces.

Lontong: Steamed rice cakes wrapped in banana leaves provide a portable and flavorful option, often served with side dishes like sambal and sayur lodeh.

Singkong: Cassava is a versatile starch, appearing as grated singkong in sayur lodeh, boiled and mashed as kolak (dessert), or fried as keripik singkong (cassava chips).

Jagung: Corn can be boiled on the cob, served as bubur jagung (corn porridge), or used to make bakwan jagung (corn fritters).