Gudeg (Yogyakarta Specialty Food)

Gudeg is one of the typical Indonesian dishes which is famous for its delicacy. This dish
is a traditional and typical dish of the Province of Yogyakarta and Central Java, Indonesia. In its
development, people know the famous gudeg from Yogyakarta, making this city known as the
Gudeg City. The history of gudeg in Yogyakarta began with the establishment of the Islamic
Mataram kingdom on the Mentaok base in the Kotagede area in the 1500s. Gudeg actually does
not come from the kingdom but comes from the community. In the 19th century not many were
selling gudeg. Gudeg became popular and widely traded in the 1940s when President Sukarno
built Gajah Mada University (UGM) until now.

Gudeg is made from unripe young jackfruit (Javanese: gori). It takes hours to make.
Gudeng is cooked with palm sugar, and coconut milk. Additional spices include garlic, shallots,
candlenut, coriander seeds, galangal, bay leaf, and teak leaves, which impart a reddish-brown
color to the dish. With various mixtures of these spices, gudeg becomes delicious and has a
distinctive and delicious taste according to the tastes of the Javanese people in general. The
brown color is usually produced by teak leaves cooked together. Gudeg is usually eaten with rice
and served with thick coconut milk (areh), free-range chicken, egg, tempeh, tofu and krecek fried
chili sauce.

There are several types of gudeg; dry, wet. The dry gudeg only has a little coconut milk
so it has a little sauce while the wet gudeg has a lot of coconut milk. The most common gudeg
comes from Yogyakarta, and is usually sweeter, drier and reddish in color due to the addition of
teak leaves as a colorant. Gudeg Solo from the city of Surakarta is more watery and thick, with
lots of coconut milk, and is whitish in color because teak leaves are generally not added. Gudeg
Yogyakarta is usually called “red gudeg”, while gudeg Solo is also called “white gudeg”. The
gudeg typical of East Java has a spicier and hotter taste than the gudeg of Yogyakarta, which is
sweet.

Material :

 1 kilogram of young jackfruit, cut into pieces according to taste

 5 boiled and peeled chicken eggs
 1 liter of coconut milk from 1 coconut
 4 galangal, divide by 2 then bruise
 5 bay leaves
 3 lime leaves
 2 lemongrass stalks crushed
 200 grams of brown sugar finely combed
 1 teaspoon of powdered broth
 Salt to taste
 Enough water to boil jackfruit

Ground spices:

 10 red onions
 5 cloves of garlic
 4 hazelnuts that have been roasted for a while
 1/2 tablespoon coriander
 1 teaspoon peppercorns

Equipment :

 Blender/cooper
 Pan
  Ladle
 Linen
 Knife
 Plate

How to Cook Gudeg Jogja:

 Prepare all the ingredients needed to cook gudeg jogja.

 Wash young jackfruit that has been cut into clean pieces. then boil the young jackfruit
until cooked and soft. lift and drain.
 Prepare a clean pot and put the boiled jackfruit into the pot.
 Add the peeled boiled eggs and pour the coconut milk and cook over medium heat.
 Add ground spices, galangal, bay leaves, lime leaves, and lemongrass. stir well.
 Just enter the brown sugar that has been combed and season with salt and powdered broth
to taste.
 Cook the gudeg until it is red-black in color, the spices are absorbed, the coconut milk is
reduced and the gudeg dries for 2 hours over low heat. don't forget to correct it.
 If the gudeg is dry enough, turn off the heat and leave it overnight or eat it immediately.
 Gudeg Jogja is ready to be served

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