GUDEG

GUDEG.

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. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish-brown color to the dish. It is often described as "green jack fruit sweet stew".

There are many variants of Gudeg 

• Gudeg dry, namely gudeg which is served with thick areh, much more viscous than coconut milk in padang dishes.
• Wet gudeg, namely gudeg which is served with a watery areh.
• Gudeg Solo, the gudeg ishnya white.

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), kendil (clay jar). let's see and come to try.