Gudeg

Gudeg

- in Culinary, Culture
371

2006_2ITS–Gudeg is a traditional food from Yogyakarta in Central Java, Indonesia. It is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves; the latter gives 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, tofy and/or tempe, and a stew made of crisp beef skins (sambal 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, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because the teak leaves are absent. The East-Javanese style of gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is often nicknamed as “Kota Gudeg” (city of gudeg). The center of Yogyakarta gudeg restaurants are in the area Wijilan, on the east side of the Yogyakarta Kraton (Sultans’ palace).

Ingredients:

  • 1 kg of young jackfruit, cut into pieces
  • 12 hard-boiled eggs (peeled)
  • 1000 cc  of coconut water or 1 tsp of vinegar
  • 10  pieces of  bay leaves
  • 8 slices  of galangal
  • 200 grams of brown sugar, finely sliced
  • 2000 cc of coconut milk from 1 coconut

Mashed Spices:

  • 15 shallots
  • 10 cloves of garlic
  • 5 tsp coriander
  • salt

Directions:

  1. Prepare a thick bottomed pan, lay bay leaves in the bottom of the pan and put on them slices of galangal. Then insert a row of young jackfruit pieces, boiled eggs, and brown sugar.
  2. Mix the spices with 500 cc of coconut water or vinegar and stir until dissolved then pour into the pan.
  3. Add coconut milk to cover jackfruit and eggs. Cover the pan tightly and cook over a medium heat and do not open the lid before the first 2 hours. After 2 hours, uncovered. When the water a little left, first lift the eggs and set aside while that they are not destroyed.
  4. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit. Reinsert the eggs until slightly buried in the jackfruit.
  5. Then again cook over low heat, stirring occasionally until cooked for about 3 ½ hours or until the milk runs out and the warm reddish brown colored.
  6. Pour areh / condensed chicken broth on top.  Opor jackfruit is sufficiently warm when served.

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