Gudeg is a traditional
Javanese cuisine from
Yogyakarta and
Central Java,
Indonesia. Gudeg is made from young unripe
jack fruit(
Javanese:
gori,
Indonesian:
nangka muda) boiled for several hours with
palm sugar, and
coconut milk.
[3][4] Additional spices include garlic, shallot,
candlenut,
coriander seed,
galangal,
bay leaves, and
teak leaves, the latter giving a reddish brown color to the dish.
[5]It is often described as "green jack fruit sweet stew".
Serving[edit]
Served solely, gudeg can be considered as a
vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as
opor ayam (chicken in coconut milk) or
ayam goreng (fried chicken),
telur pindang,
opor telur or just plain hard-boiled egg,
tofu and/or
tempeh, and
sambel goreng krechek a stew made of crisp beef skins.
[6]
Variations[edit]
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 as coloring agent. Solo gudeg from the city of
Surakarta is more watery and soupy, with lots of coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". 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).
Gudeg can be packed into a
besek (box made from bamboo),
[7] kendil (clay jar),
[8] or can.
[9]
Today,
warung and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as
Singapore.
[10]