Gudeg, The Legendary Traditional Food From Yogyakarta

Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. In its development, people know the famous of Gudeg is origin from Yogyakarta, making this city known as Gudeg city. Gudeg became popular and was widely traded in the 1940s when Indonesian President, Sukarno built the Gajah Mada University (UGM) until now.

Gudeg is made from young jackfruit cooked with coconut milk. It takes hours to make this dish. The brown color is usually produced by teak leaves that are cooked together. Gudeg cooked with rice and served with thick coconut milk sauce (areh), native chicken, eggs, tempeh, tofu and krecek fried sambal (Sambal Goreng Krecek).

There are several types of Gudeg; dry, wet, typical of Yogyakarta, Solo and East Java. Dry Gudeg has only a little coconut milk so it has a little sauce while the Wet Gudeg has a lot of coconut milk. The most common Gudeg is from Yogyakarta, and is usually sweeter, drier and reddish in color due to the addition of teak leaves as a coloring agent.

The Gudeg Solo from the city of Surakarta is more runny and concentrated, with lots of coconut milk, and whitish because teak leaves are generally not added.

Gudeg Yogyakarta is usually called "red Gudeg", while Solo Gudeg is also called "white Gudeg." East Javanese Gudeg has a spicier and hotter taste than the sweet warm Yogyakarta.

How to make Gudeg

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You can find Gudeg here : LINK

This article is typed from Wikipedia.org and Njogja.co.id

Another Source : Liputan6.com, Youtube.com and Google.com/maps

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