Gudeg is a traditional Indonesian dish that originated from Yogyakarta, a city in Central Java, Indonesia. It is a sweet and savory dish made from young jackfruit cooked in coconut milk, spices, and palm sugar. Gudeg is a must-try for foreign travelers visiting Yogyakarta, as it is one of the city's most famous dishes. Here's everything you need to know about gudeg, including a recipe to try at home.
History of Gudeg
Gudeg has been a part of Yogyakarta's culinary tradition for over 300 years. It was originally served as a breakfast dish, but it has since become a popular dish that can be enjoyed any time of the day. Gudeg is often served with rice, chicken, and tofu, and it is typically eaten with sambal, a spicy chili paste.
There are so many stalls selling GUDEG food in Jogjakarta but I choose for you a restaurant with lots of devotees *4.6 : Google Maps
Or you can make it yourself at home
Ingredients
To make gudeg, you will need the following ingredients:
1 kg young jackfruit (canned or fresh)
500 ml coconut milk
250 g palm sugar
2 bay leaves
1 lemongrass stalk, bruised
1 tsp coriander powder
1 tsp cumin powder
1 tsp salt
Water
Instructions
If using fresh jackfruit, cut it into small pieces and boil for 10-15 minutes until it is soft. Drain the water and set aside.
In a large pot, heat the coconut milk over medium heat. Add the palm sugar, bay leaves, lemongrass, coriander powder, cumin powder, and salt. Stir until the sugar is dissolved.
Add the jackfruit to the pot and stir to combine. Add enough water to cover the jackfruit.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. Add water as needed to prevent the mixture from drying out.
Once the jackfruit is tender and the liquid has thickened, remove the pot from the heat and let it cool.
Serve the gudeg with rice, chicken, and tofu. Top with sambal, if desired.
Tips for Making Gudeg
If using canned jackfruit, make sure to drain the liquid before using it.
Gudeg is typically cooked for several hours, so be patient and let it simmer over low heat.
Adjust the sweetness and saltiness to your liking.
Gudeg can be stored in the refrigerator for up to three days, or in the freezer for up to a month.
Gudeg is a delicious and unique dish that is a must-try for foreign travelers visiting Yogyakarta. Its sweet and savory flavors make it a popular choice for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow recipe, you can even try making gudeg at home and impress your friends and family with your newfound Indonesian cooking skills. So why not give it a try and discover the flavors of Yogyakarta's signature dish?
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