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 teakleaves,
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. 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).
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