Gudeg Jogja

Gudeg Jogja, Some says that no tasting Gudeg means no visiting Jogja. It could be, because there’s no doubt anymore in popularity of Gudeg as Jogja’s icon. It is made from unripe jackfruit cooked with squeezed coconut and seasoned with keluak (fruits of kepayang). Cooking this food needs many hours. Brown color is from hardwood leaf. As like another special food of Jawa Tengah, character of Gudeg is sweet. It means much sugar and salt is just as balancer. In the other hand, salty and delicious chicken is from mix of salt and squeezed coconut, and some sugar. It makes harmonic flavor.

There are many kinds of Gudeg when you are visiting Jogja such as Wet Gudeg, Gudeg Solo, and Dried Gudeg. Dry Gudeg often becomes gift because it is not spoiled easily and being able for 3 days. In the other hand, other kinds of Gudeg are more delicious when it is eaten directly. It is served with rice and thick squeezed coconut soup, fried chicken, egg, tofu, and fried sambal krecek. Block sugar poci tea will complete the exotic of your food. But, it doesn’t need going to Jogja to taste Gudeg. Recipe below will treat your appetite.

Gudeg Jogja Recipe

Ingredients:

• 500 g unripe jackfruit
• 500 g fat bone
• 350 g bony chicken or scrawl
• 6 eggs, boiled and peeled
• 400 ml squeezed coconut
• 400 ml water
• 200 g brown sugar, slice thinly
• 10 laurel likes
• 10 small chilies
• Salt as necessary

Grinded spice:

• 18 cloves of garlic
• 6 onions
• 5 grains kemiri (fruits of candlenut tree)

Directions:

1. Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.
2. Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.
3. Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galangale in steamed pan.
4. Pour spicy squeezed coconut into pan. Add some water until they are soaked.
5. Put small chilies in the top. Take out and remove when soup is getting dry.