Gudeg is a delicious authentic traditional food from Yogyakarta, Indonesia. The main ingredient to make gudeg is boiled young jackfruit with palm sugar, and spices. While the brown color that appears is the effect of the use of teak leaves when boiling young jackfruit.
Gudeg usually served with white rice, chicken, hard boiled eggs, tofu and / or tempeh, and a stew made of crispy beef skins (sambal goreng krecek). Gudeg divided into two types, dry and wet gudeg. Dry gudeg usually serve with little coconut milk, while wet gudeg use more coconut milk.
Although the most common gudeg from Yogyakarta, but gudeg also easily found in Surakarta (solo). Gudeg of Jogja usually sweet, dry and red with the addition of teak leaves. While Solo gudeg usually more spicy, juicy and thick with lots of coconut milk and colored white because teak leaves are generally not added.
Because gudeg is closely related to Yogyakarta, it is no wonder the city was dubbed as the city of gudeg.
- 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
- 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.