Gudeg

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Gudeg
Nasi Gudeg.jpg
A typical serving of gudeg.
Type Main course
Place of origin
Indonesia
Region or state
Yogyakarta, Central Java
Creator Javanese
Serving temperature
Hot or room temperature
Main ingredients
Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, Tempeh (optional)
Variations dry gudeg, Solo gudeg
Cookbook:Gudeg  Gudeg
A street stall of a woman selling gudeg.

Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and coconut milk.[1][2] Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.[3] It is often described as "green jack fruit sweet stew".

Serving[edit]

Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins.[4]

Variations[edit]

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 as coloring agent. 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. The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg which is sweeter.

Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).

Gudeg can be packed into a besek (box made from bamboo),[5] kendil (clay jar),[6] or can.[7]

Notes[edit]

  1. ^ No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xii
  2. ^ Gudeg Jogja Recipe
  3. ^ Indah Setiawati, ''Gudeg' unwrapped', The Jakarta Post, 28 October 2012.
  4. ^ Gudeg Jogja
  5. ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
  6. ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
  7. ^ http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)

External links[edit]