Gudeg Food From Java

When I was college in Jogjakarta (Yogyakarta, red) I like to eat this food. People call that gudeg, the taste so sweet.

Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jack fruit, called gori) 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 reddish 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 crisp beef skins (sambel goreng krecek). There are several types of gudeg; dry, wet, Yogyakarta style, Solo style 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 most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with lots of coconut milk and whitish in color because teak leaves are generally not added.

I also don't know in New York also same familiar with my favorite food when college, they call famous for its Big Appel then in Yogyakarta there Big Jackfruit is known for its culinary gudeg unique and delicious . Gudeg is the traditional food of Yogyakarta and Central Java.

Want to know how to make this food :p

Gudeg Recipe

Ingredients :

1 kg young jackfruit, cut into pieces
12 btr peel boiled eggs
1000 cc of water coconut or 1 tsp vinegar
10 bay leaves
8 slices of galangal ½ x 8cm sliced lengthwise
200 g brown sugar, finely sliced
2000 cc coconut milk from 1 coconut

Puree :
15 red onion
10 cloves garlic
4.5 tsp coriander
salt to taste

How to make :

Prepare a thick bottomed pan,
alaskan bay leaves in the bottom of
the pan and place on top sliced
galangal. Then enter consecutive
young jackfruit pieces, boiled eggs,
and brown sugar.

Mix the spices with 500 cc of
coconut water or vinegar, stir until
dissolved and then pour into the
pan.

Add coconut milk and jackfruit
sufficiently high to the extent that
the eggs become submerged. Cover
the pan tightly and cook over
medium heat and do not open the
lid before the first 2 hours. After 2
hours, uncovered. If the water is a
little, remove and set aside while the
first egg being destroyed.

Enter the coconut milk, stir with a
wooden spoon while destroying
pieces of jackfruit.

Reinsert the eggs until slightly buried in the jackfruit.

Then again cook over low heat,
stirring occasionally until cooked for
about 3 ½ hours or until the milk
runs out and gudeg reddish brown
colored.

Pour areh (thick coconut milk) on
top gudeg when served
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